Wine Distillery Workshop Procedure Process-Steam and Pre-fermentation 3

Put the glutinous rice into the vat and add water to soak for about 12 hours then steamed glutinous rice in a wooden barrel (about half an hour).Pour cold water on the rice to cool to 30 to 40℃, put into a vat and mix with yeast, pressed the rice, dig a small hole in the middle, put a lid on the vat for fermentation. After two to three days, there will be wine overflowing from the hole, and then the process of pre-fermentation is done（3）.