米酒又称、甜酒、酒酿等。主要的原料其实就是糯米，酿制工艺极其简单。但其口味香甜、醇美，乙醇含量极少，深受人们的喜爱。在一些菜肴的制作上，糯米酒还常被作为重要的调味料之一。有些朋友们做的米酒不够甜，辛辣味太重，那是做法对，今天我们就请酿了30多年的大妈教我们怎样才能酿出够甜的米酒。
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米酒的主要食用功效是：增进食欲，有助消化,补气养血，提神解乏，解渴消暑，促进血液循环，润肤。主要营养成分是：糖，蛋白质，氨基酸，维生素，矿物质。
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这里是6斤糯米。我们先将其淘好洗净，浸泡12小时，以米粒浸透无白心为度，中间更换1?2次清水，目的使其不酸变质。米酒在酿制过程中，全程禁油、禁不洁的物品，那怕只有那么一点点。否则，所做的一切的一切，前功尽弃。
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上锅蒸熟前的准备工作，没有这层纱布，糯米会将蒸屉的孔堵死，怎么也蒸不熟的，将这层纱布铺好。
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将糯米放入纱布上。
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用筷子将糯米扎上孔，有利于热气上升，加快米饭的成熟时间。上锅蒸熟，大约1小时左右。
拿来甜酒曲（超市或者网上都有买点），1元/袋。一袋三个甜酒曲小球，一个甜酒曲小球可以做2斤生糯米，有点绕口，但这是必须的！
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需要先将甜酒曲碾碎成粉末状放入碗中，到入凉开水于碗中。
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再添加三汤匙的白糖于碗中，这是我反复实践总结出来的经验，有的米酒为啥不甜，秘诀就在这里。
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上锅蒸了大约1小时左右，揭盖检查。
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准备出锅了，注意钟上的时间。饭粒膨胀发亮、松散柔软、嚼不沾齿，即已成熟。
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蒸好的糯米端离蒸锅，将糯米放在案台上摊凉。
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待饭温降至36?38不烫手时，将其装入盆中，并把先前准备好的酒曲水倒入盆中。
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均匀搅拌后，将糯米压实，中间捣一个坑，深至盆底（这个坑的作用主要是酿制过程中便于观察酒液的渗出情况）。
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再将剩下的酒曲水到入中间捣的小坑中，这个必须有。
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到此先告一段落，准备给米酒打窝。
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准备盖起来打包了。
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打包好，然后再用毛巾或旧棉被包起来保温，这样来酿才更快。
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在漫长的发酵等待时间里（夏天室内常温16个小时以上，冬天4-7天的时间），这个大家一定要记好！剩下的，我们等几天就可以吃上香浓爽甜的米酒了。
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