The origin of osmanthus wine
Osmanthus fragrans is a famous wine in the south of the Yangtze River, which is made by Changshu Wangsi Restaurant according to the local sweet water wine (Changshu traditional old white wine) through technological reform. Osmanthus fragrans wine is made from the spring water of Kofukuji "Hollow Pool" in Qiliang Ancient Temple. The spring water is bitter and sweet, rich in minerals, high in alcohol and strong in swelling power. The wine made from this water is particularly mellow. The Millennium-old "Tanggui" in the temple was added into the wine, and the osmanthus wine was amber in color, mellow and thick in wine quality, with sweet osmanthus fragrance at the top, which was quite distinctive. ?
Can dried osmanthus be used as osmanthus wine?
Dried osmanthus can be used as osmanthus wine. Method of making osmanthus thick wine;
1. Soaking rice: put clear water into the jar, submerge the rice, stir the wooden ladle to make the dirt float and discard it. Four o'clock is appropriate Second, steamed rice: put the rice in the cage, burn the fire, and it will be cooked to 80%. Leave the fire, water it, put the rice in the middle and then around the cage, and the temperature will drop below 3 degrees. Third, mix the song: spread it evenly on the case, spread the curved surface, and mix it evenly. Four, loading the cylinder: first put a wooden stick in the center of the cylinder, put the rice into the cylinder from all sides and pat it gently, then rotate the wooden core and pull it out, and the mouth is trumpet-shaped. Cover it with white cloth, add a soft straw mat, keep the temperature at 30 degrees, and the fermented grains will be cooked in three days. Five, wine: put two wooden sticks horizontally at the mouth of the jar, put the copper wire radish on it, pour how many fermented grains in the radish, pour them with how much raw water several times, put your hand into the fermented grains, stir, rub and press them repeatedly, and the wine will dry up.
How to make osmanthus wine at home
Ingredients: osmanthus fragrans
Accessories: Chongming old liquor and Lycium barbarum L.
Seasoning: rock sugar
Practice: 1, fresh osmanthus screen to remove impurities. 2. Screen the stalk out of the sieve. 3. Remove the stalk. 4. Wet the kitchen paper and gently wipe off the dust on the osmanthus. 5. Put it in a container and marinate it with a little sugar for several hours. 6. Prepare rock sugar and medlar. 7. Make a cone-shaped funnel with clean white paper, put medlar and osmanthus into the wine bottle, and then add rock sugar. 8. Seal the bottle mouth and wait for fermentation.