Prepare fresh osmanthus fragrans or dried osmanthus fragrans, that is, sweet osmanthus tea that can be drunk, add a little water and pound it into juice in a wall-breaking machine, pour the juice into rice flour and stir it into rice flour balls with moderate humidity, then knead it into glutinous rice balls-sized or meatball-sized distiller's yeast balls, sprinkle the starter, and ferment it on straw. In the normal environment of summer and autumn, fermentation is completed within 24 to 36 hours. After the mycelium grows, it is dried and stored in time.

When brewing sweet rice wine, soak round glutinous rice in advance, steam and cool to a somatosensory temperature of about 37 degrees, and then mix in distiller's yeast. After the glutinous rice is washed and steamed, it is naturally cooled at room temperature. Remember that the cooling temperature is about 37 degrees. Add 80 ml of boiled white cold water and break up the glutinous rice completely. Add 2.5g sweet distiller's yeast and start to mix distiller's yeast. Sprinkle a thin layer of distiller's yeast on the bottom of the container, then spread a layer of glutinous rice with a spoon, flatten it with a spoon, sprinkle another layer of distiller's yeast, and so on. Put all the rice in a container, sprinkle a layer of distiller's yeast on it and flatten it all with a spoon. After compaction, poke a hole in the middle to see the wine. Cover it and seal it. If you have floor heating at home, you can put the container on the floor and ferment it successfully in 36 hours. The fermentation temperature of rice wine is 30℃, so it needs to be kept in a warm place. It would be more convenient if there was a rice wine machine.

Ferment at room temperature for 3-6 days. The living room smells the thick wine, so open the plastic wrap and have a look. If there is a lot of wine, it means that it has been fermented and can be drunk.

Some people brew sweet wine that is sour but not sweet, and even moldy. That's because the container has not been sterilized at high temperature, and there are other miscellaneous bacteria. Therefore, containers and tools for making liqueur must be cleaned, blanched with boiling water and disinfected at high temperature. Make sure there is no water or oil.

The optimum fermentation temperature is 40-42 degrees, and the optimum growth temperature is 20-30 degrees. Died at 55-56 degrees.

If you want to stop the fermentation of liqueur, steam the prepared liqueur in a pot and scald the yeast.