[fermented glutinous rice]
Bubble:
Pan of polished glutinous rice is clean, immerse with clear water overnight

Evaporate:
Gauze is put on fine-toothed comb
Good bubble polished glutinous rice falls
Stamp a few holes, facilitate breathe freely, be heated of polished glutinous rice is even
Evaporate 30-40 or so minutes
To not rawish can
(not rawish, rice does not have a thing a bit forcedly, evaporate of this kind of method is to won't resemble

Air:
The polished glutinous rice with good evaporate puts the air in ｛ container ｝ to reach 30 degrees
(1, container should not have oil without unboiled water completely
2, temperature of polished glutinous rice can kill distiller's yeast too high)

Mix:
Open distiller's yeast with cool white become civilized, mix in polished glutinous rice, ferment into the crock
(1, the use method of the distiller's yeast that the dosage of distiller's yeast buys according to oneself will decide, if be wine cake, need to crumb ahead of schedule
2, the 1/2 that the dosage of cold water is polished glutinous rice)

Ferment into the crock:
"Crock " - the mouth of container should be sealed, usable last film, my crock mouth is small, have cover, so I seal reoccupy cap lid to go up with the paper of experienced brush word, such fermenting,
After polished glutinous rice is put into the crock, wear a heat preservation " the dress " , put warm place to undertake fermenting
* principle: The garment goes along with the person
We wear to let fermented glutinous rice how much wear, do not want us to wear short sleeve, room temperature 30 degrees, let fermented glutinous rice wrap quilt, the taste of white hair of the chairman after its heat is mad is bad also
The starch after 24 hours begins saccharification
I am to ferment immigrant freezer is refrigerated after 48 little from time to time commonly
Ferment not time is too long, wine flavour will be very otherwise big, polished glutinous rice also can ferment empty, meeting mouthfeel is bad

[rice wine]
1, after fermented glutinous rice ferments into the crock, ferment a month
Before 3 days can below agitate, can ferment adequately so
After a month, polished glutinous rice can ferment voidance carapace, wine gas also is met very big, at that time, rice wine is good
Some practices are fermenting water reappearance ferment is added after 3 days, such wine water are much, but I am the cream that likes to condense

2, wine, in a wretched state is separate
Filter rice wine with filter cloth, make wine and lees detached, the rice wine that has filtered shows rice white, can have drunk at that time
If want to be saved for long,still need to boil wine, inside the boiler that everybody can filter not to have oil without unboiled water directly

3, the wine that boil / moxibustion wine
Put the rice wine that has filtered into boiler inside hind, the stew that build a shell is boiled control to 70 degrees, involve fire, cooling
(the Hakkas person can use wine of shade fire moxibustion commonly, our condition imperfectly, it is good to be boiled, the wine color that has boiled can become deep)

4, precipitation, seal up for keeping
Rice wine is put cool hind, take superstratum clear wine only, into bottle sealed back office is saved (deposit time longer, color is more beautiful)
(of lower level remnant sedimentary it is rice oar, after clear wine is taken, I am saved commonly, the rest wine and rice oar use another bottle to put, along with take along with drink)

[rose rice wine]
Make good clear rice wine, put dry rose to immerse a week goes to a month
Even if is clear wine, after immersing, still can have sedimentary, we are as before it is good to take superstratum clear wine to drink