Question 2: How to brew osmanthus wine at home? The choice of osmanthus: Jingui is the best, and among the varieties of osmanthus, it is the most fragrant. As the main ingredient, osmanthus fragrans should be selected just picked or picked soon, and those that have turned brown or dark brown are not available. Osmanthus fragrans should be clean, without sediment and branches and leaves. Production of osmanthus wine: spread osmanthus in a ventilated and cool place and air-dry it overnight, then add four or two white sugar (powdered rock sugar is the best) to each catty of osmanthus, mix well, put it in a wine cellar and let it ferment for two or three days, then add four to five kilograms of rice wine or sorghum wine with a degree of more than 35 degrees, but do not use red taro or wooden taro wine. This kind of wine tastes too bad. Then sealed cellar, a year later osmanthus wine. If you don't drink it until five years later, it will be a good wine. If possible, add 50 grams of longan meat, 10 grams of white ginseng and 100 grams of red dates. This is a top-class home brew. If you like something sweet, you can add some sugar. If you don't drink it until five years later, it will be a good wine. The finished osmanthus wine is light yellow in color, and it overflows with a sweet osmanthus fragrance when opened, and the entrance is sweet and mellow. The ancients said that this wine has the effects of strengthening the spleen and stomach, helping digestion, promoting blood circulation and benefiting qi. Please remember, no matter whether you make sweet-scented osmanthus candy or sweet-scented osmanthus wine, you can't wash sweet-scented osmanthus with water. Making sweet-scented osmanthus rice wine: raw materials: glutinous rice or northeast rice (which must be glutinous). Production procedure: 1. Cook the rice well, preferably slightly dry (the traditional practice is to steam the rice without water); 2. Prepare a clean utensil, preferably glass or ceramic, while the rice is cooling, which will not cause chemical reaction and is conducive to sealing with plastic wrap. Prepare a small cup of cold boiled water; 3. When the rice is cooled to about 35 degrees (the simple judgment method is to test it with your fingers, and it is good to feel warm but not hot), put it out and put it in a vessel; 4. According to the instructions of rice wine, sprinkle a proper amount of rice wine (generally, a small bag of rice wine can make 2-2.5 kilograms of rice, but we usually don't make that much at a time, so we can only estimate the amount of rice wine. Don't be too strict, a little more will cook faster); 5. Mix the rice and wine well, and mix a proper amount of boiled water in the rice at the same time; 6. poke a small hole in the middle of the mixed rice with your index finger to facilitate the wine; 7. Sprinkle a layer of dried osmanthus evenly on the rice (the fragrance of osmanthus is really pleasant! )； 8. Seal the utensils with plastic wrap, and then wrap a small blanket outside the utensils to keep them warm; 9. Then put the utensils in a warm place. If the house is not too warm in winter, put it next to the heating. You're done, just wait to enjoy the joy of success! After 24-36 hours, open the small blanket outside the vessel and have a look. If you see the appearance of water, it will basically become. Open a small crack in the plastic wrap, and a refreshing bouquet of wine and sweet smell of osmanthus will float out again and again. It's wonderful! Dig a little with a spoon and taste it. It's sweet and delicious! If the prepared rice wine can't be eaten at one time, it's better to seal it with plastic wrap and put it in the refrigerator to avoid the strong smell of wine after excessive fermentation.
Question 3: How to make fresh osmanthus osmanthus wine 1. Put osmanthus fragrans in a ventilated and cool place and air-dry it overnight, then add four or two white sugar (powdered rock sugar is the best) to each catty of osmanthus fragrans, mix well, put it in a wine jar and let it ferment for two or three days, then add four to five catties of rice wine or sorghum wine with a degree of more than 35 degrees, but do not use red taro or wooden taro wine. This kind of wine tastes too bad.
2. Then seal the cellar and make osmanthus wine one year later.
If you don't drink it until five years later, it's a good wine. If possible, add 50 grams of longan meat, 10 grams of white ginseng and 100 grams of red dates. This is a top-class home brew. If you like something sweet, you can add some sugar. If you don't drink it until five years later, it will be a good wine.
4. The finished osmanthus wine is light yellow in color, and it overflows with a sweet osmanthus fragrance when opened, and the entrance is sweet and mellow. The ancients said that this wine has the effects of strengthening the spleen and stomach, helping digestion, promoting blood circulation and benefiting qi. Please remember, no matter whether you make sweet-scented osmanthus candy or sweet-scented osmanthus wine, you can't wash sweet-scented osmanthus with water.
Question 4: How to make family osmanthus wine? Put the collected osmanthus fragrans in a ventilated and cool place, spread it out and air-dry it overnight, remove the garbage components, and then add 250 grams of white sugar (powdered rock sugar is the best) to the osmanthus fragrans, mix well, put it in a container and let it ferment for two or three days, then add 4 to 5 kilograms of rice wine or sorghum wine with a degree of more than 35 degrees, then seal it and store it in a dark place, and the osmanthus fragrans wine will be obtained after three months. You can drink it. If you drink it after a year of cellar storage, it will be a good wine. If possible, add 50 grams of longan meat, 10 grams of white ginseng and 100 grams of red dates. This is a top-class home brew.
Friends who like sweet wine can add some sugar in moderation. The finished osmanthus wine is light yellow in color, and it overflows with a sweet osmanthus fragrance when opened, and the entrance is sweet and mellow. This wine has the effects of strengthening the spleen and stomach, helping digestion, promoting blood circulation and benefiting qi, and is a good product for entertaining friends.
Question 5: How to brew osmanthus wine How to make osmanthus wine: Select fine-quality fragrant liquor, soak fresh osmanthus into osmanthus dew, and add it to liquor to make osmanthus wine. -Dry fresh Jingui in the shade for one day, add white sugar to mix, add white wine to soak, seal the container, and serve after 3 months.
Question 6: How to make osmanthus wine 1 and air-dry: Spread the collected osmanthus and air-dry it in a ventilated and cool place overnight. (You can collect more points. After air-drying, it is only about the original 1/3, which is very few.)
2. Fermentation: 4 liang of white sugar can be put into each catty of osmanthus (if you like to eat sweet, you can put more sugar. I put it according to the ratio of 1: 1. The sugar should be white sugar as far as possible, which is easier to melt and the fermentation effect is better). Prepare a bottle for storing osmanthus, and spread a layer of osmanthus in the bottle with a layer of sugar (if you spread it thinly, you can also have more layers).
3. Brewing: You can add 4 or 5 kilograms of rice wine or sorghum wine above 35 degrees to each kilogram of osmanthus. Just add wine to the fermented wine bottle according to this ratio, and then seal it up. After one year, when it is Dangdang, the homemade osmanthus brewing will be completed ~ ~ ~
Question 7: How to make osmanthus wine at home? To brew osmanthus wine, of course, osmanthus with good varieties and pure fragrance is the first choice, for example, osmanthus in Guilin, Guangxi and Xianning, Hubei is particularly suitable. Want to brew at home depends on whether you can cook cereal wine? It is to cook wine with rice, and put osmanthus in the position of the wine outlet during fumigation, so that the fragrance of osmanthus will be integrated into the wine. Osmanthus fragrans can only be picked in the season when it is in full bloom. You can air-dry Osmanthus fragrans or pickle it with sugar and store it for you to use at any time. The fragrance of Sijigui is not strong for a long time, and the trees of Sijigui are generally small, so the flowers are not the first choice for making osmanthus wine.
Question 8: How to clean osmanthus before making osmanthus wine? Find a bigger basin, pour fresh osmanthus, and stroke it with your fingers several times.
Pour it into the basket to clean the water drops, put it in a sealed glass container, then pour in the white wine and seal it.
After half a month, it will be fine. Of course, the longer you soak, the better.
If you choose dried osmanthus fragrans, the fragrance will be lighter.
It's best not to use plastic bottles. If you don't plan to leave them for a long time, you can do it.
You can find some white wine bottles or red wine bottles with lids. Before the lids are covered, cover the bottle mouths with plastic wrap.
Question 9: How is the flower wine brewed? For example, peach blossom wine, osmanthus wine and so on, tell me the specific steps. Also, what season is the best for brewing? In fact, it is similar to Yangmei wine, with peach blossoms (collected on the third day of the third lunar month) and fine white wine in moderation. Pour the peach blossom into the jar, add white wine, cover and seal the peach blossom with the wine, soak it for 30 days, filter it again, and put the wine separately. The filtered peach blossoms can be added with white wine for the second time.
Question 10: How to brew osmanthus wine directly with osmanthus, but pay attention to controlling the temperature. It should be controlled at about 25 degrees, the temperature is too high and the taste is not good!