How is confinement wine made?

　　How to make confinement wine:　Made with glutinous rice, buy 10 kilograms of glutinous rice and 4 or 5 wine cakes (available in grocery stores). Wash the glutinous rice and steam it (it is best to use farm-made rice, the bottom is breathable), then pour cold water until it is completely cooled, drain the water, and grind the wine cakes into powder. Take a clean and dry bucket (an earthen jar is best), first sprinkle a layer of wine cake powder on the bottom, which can be a little thicker, then put a layer of glutinous rice (about 2 cm), then sprinkle a layer of wine cake powder, a little more, and so on, and finally a layer on top It uses wine cake powder as the dough. After completion, prepare a bucket that is larger than the bucket containing glutinous rice. Wrap the rice bucket tightly with cotton quilts and try to seal it completely. The bottom of the bucket and the surface should also be wrapped. Wait for fermentation. You will be able to smell the aroma of the wine in about three or four days. Then lift off the quilt on the surface of the barrel and leave the rest unused. Let it breathe and there is no need to cover it. It will be ready to use in a few days. The total process takes about 10 days. It depends on your skills. If you do it well, it will be very sweet. If you don't do it well, it will be sour and turn into vinegar. If you have friends or relatives in the countryside, it is best to ask them to help you make it, because there are usually many people in the countryside who can make it and the materials are better.