Take a sauce pan and add 4 cups of glutinous rice in it. Glutinous rice is most suitable for making wine. You can purchase this type of rice from Asian aisle of a grocery store.
Pour hot water into the sauce pan until all rice is fully covered with it. Let the rice soak hot water for at least one hour.
Once the rice have absorbed water after an hour, drain the remaining water through a strainer.
Put the drained rice into a double boiler and steam them for 25 minutes. Make sure your double boiler has a lid or a steamer pan before starting to boil the rice.
You have to drain the steamed rice once again and then rinse with warm water on the same strainer. Put the rice back into the sauce pan.
Take a Chinese yeast ball and crumble one quarter of it into a small bowl.
Add one teaspoon of all-purpose flour into the bowl along with yeast and then add the mixture to the warm rice in the sauce pan.
Now push the rice towards the wall of the sauce pan, making a sort of pit in the middle. All rice should be stuck around the sauce pan wall and you have to cover it up with a plastic wrap.
Now put the sauce pan lid over the plastic wrap and then enfold the pan in a heavy towel completely. You have to place the sauce pan in a warm place and a water-heater closet can be the ideal place for it.
You have to wait for 4 to 5 days, after which you shall see the pit you made within the sauce pan is full of liquid. If not, you have to wait for more days until the space is full of liquid.
Put the rice in a cheesecloth and press out the liquid in a container. Also pour out the rest of liquid into the same container and put it into the refrigerator. You have made rice wine of your own!