自制的糯米酒發酵了多少天？
材料:糯米4斤，二鍋頭20毫升，酒曲適量，酒餅適量。
1.準備糯米，如圖。
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2.然後把糯米洗幹凈，反復洗，如圖。
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3.然後在鍋裏加壹點水，如圖。
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4.然後，就像做飯壹樣，按下烹飪鍵。
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5、煮熟的糯米立即掛涼，用筷子攤開散熱。現在不沾油不沾水的東西，做壹個徹底消毒的容器。
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6.準備酒曲和酒餅。酒曲是紅色的，如圖。
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7.均勻撒在糯米上。對了，糯米冷卻到30度以上就開始運作了。不要等到它涼了。開始稍微溫度均勻壹點，然後開始揉捏攪拌。為了保持糯米的濕度，整個糯米必須均勻。
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8.準備壹個壇，洗幹凈，擦幹，倒點白酒進去，大概10 ml。
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9.均勻地撒上所有的糯米。然後把面倒入剩下的10 ml，如圖。
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10，放幾張幹凈好看的餐巾紙，五六張在上面。
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11.把蓋子放在角落裏，放在角落裏。可以開壹個月。洗幹凈手，把糯米上下翻翻，讓上下發酵。
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12.如果天氣冷，記得帶被子或者不需要的東西保暖。保持在20度左右。冷了就不發酵了，會發黴。當然不是。太熱了。最好保持在25.6度。
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13.最後，大約三個月後，妳可以通過尋找壹個幹凈的過濾酒容器來飲用。因為酒曲是紅色的，所以所有的酒都是紅色的。
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