客家糯米酒

Ingredients(材料)：
2 kg (公斤) Glutinous Rice 糯米
6 no (粒) Sweet Wine Yeast 甜酒饼
2 no (粒) Spicy Wine Yeast 辣酒饼
1 btl (枝) Rice Wine 白米酒（米酒要买好点的，出来的效果比较醇）-700 ml(亳升)

Method(做法)：
1）Crush the wine yeast.Set aside.
酒饼压碎或用搅拌机搅成粉末。
2）Rinse and soak the glutinous rice for at least 12 hours.
Steam the glutinous rice and let cool overnight.
糯米洗净沥干水后，浸泡至少12小时。然后，蒸熟，放一个晚上摊凉。
3）Sprinkle some wine yeast into the bottle, then put one layer of
glutinous rice follow by the wine yeast. Keep repeat till finish.
Last layer must with the wine yeast.
在罐里先洒一层酒饼，再放入一层糯米再洒上一层酒饼直到完毕，封盖。
4）Let fermented till 21 days, filter and boil it in low frame.
让糯米发酵至少21天，过滤后，小火煮开及灭火。
5）Cool down and bottle up.
摊晾后，装瓶即可。