Wash the glutinous rice and soak it in the cold water for one night until you can mash the rice with your hands. In summer, you should soak it in the refrigerator.
Drain the rice, wrap it in gauze or cotton and put it in a steamer. Steam it for 30-40 minutes after the water is boiled.
To disinfect and remove bacteria, you should cook the container and the spoon in another pot and set aside. (The container should be made of glass, enamel or porcelain.)
Pour the rice into the pot, which just cooks the container for cooling.
Add the cold boiled water and Chinese distiller’s yeast in the pot. And mix it well with the rice by the clear spoon.
Pour the rice into the container. The surface of the rice is flattened with a spoon. Dig a hole in the middle of the rice with a spoon.
Seal the container and set aside in a warm place. Fermented the rice for 36-48 hours until the center hole is filled with 2/3 rice wine.
Put the Jiu Niang in the refrigerator and keep it ready. If you like juice, you can add some cold water or mineral water. Please take it for two or three hours after adding water.