How to make liqueur with more sugar water?

1. Wash the glutinous rice, then put it in a pot and soak it in water for about 10 hour.

2. Put the glutinous rice into a steamer and steam it in a pot. If there is no steamer at home, you can choose a rice cooker or use it.

3. Take out the steamed glutinous rice, then wrap it in gauze, rinse it with cold boiled water, and break up the rice. When the water temperature is 30℃, high water temperature will destroy koji.

4. Pour the distiller's yeast evenly in the middle of the rice, then grasp it evenly with your hands and poke a small hole in the middle.

5, make sweet wine, heat preservation must be done, the weather is cold, put it on an electric blanket for heat preservation.

6. It is best to keep the temperature between 30 and 40, and you can eat it in a day or so.