乡下人酿酒,备一口大缸,在自家灶上置一口大锅,放半锅水和蒸笼,水将沸时把糯米倒至蒸笼里——新鲜的糯米更易来浆。技术娴熟的老师傅提前备好酒曲,不用称,看一眼糯米数量就知道要多少。酒曲,是酿酒的核心,多了味涩,少了不来浆。将酒曲拌入蒸熟的糯米,倒入缸中铺平,并在米中间挖个洞,塞入竹篓,盖上两床棉被。竹篓中的酒会随着酵母菌的无氧呼吸慢慢增多。小时候,每至冬天,家里总要酿酒。放酒缸的房间里一开始有淡淡米 The countrymen make wine, prepare a large jar, put a cauldron on their own stove, put half a pot of water and steamer, the water will be boiling the glutinous rice into the steamer - fresh glutinous rice easier to pulp. Skilled master prepared wine song in advance, do not weigh, take a look at the number of glutinous rice to know how much. Wine song, is the core of wine, more flavor astringent, less not to pulp. Mix the koji into steamed glutinous rice, pour it into the tank and flatten it, dig a hole in the middle of the rice, stuff it in a bamboo basket and cover it with two quilts. Bamboo basket in the cocktail with the oxygen-free breathing of yeast is slowly increasing. As a child, every winter, the family always make wine. There is a light rice in the beginning of the room