Ingredients:

Golden osmanthus, sugar, rice wine or sorghum wine, osmanthus garden meat, ten grams of white ginseng, and one hundred grams of red dates.

Method:

Selection of osmanthus:

Golden osmanthus is the best, and among the various varieties of osmanthus, it is the most fragrant. The sweet-scented osmanthus used as the main ingredient should be picked freshly or recently. Those that have turned brown or dark brown cannot be used. The sweet-scented osmanthus should be clean and free of sediment, branches and leaves.

Preparation of osmanthus wine:

1. Spread the osmanthus in a ventilated and cool place to dry overnight, then add 4 taels of white sugar (powdered rock sugar is best) per kilogram of osmanthus and mix well , put it into a wine vessel and let it ferment for two or three days, then add four to five pounds of rice wine or sorghum wine with a temperature above 35%, but do not use red taro or taro wine, as this type of wine tastes too bad.

2. Then seal and store it in the cellar. After one year, the osmanthus wine will be ready.

3. If you drink it after five years of cellaring, it will be a fine wine. If possible, add 50 grams of osmanthus meat, 10 grams of white ginseng, and 100 grams of red dates. This is a top-quality home brew. If you like it sweeter, you can add some sugar as appropriate. If you drink it after five years of cellaring, it will be a fine wine.

4. The finished osmanthus wine is light yellow in color, and a fragrance of osmanthus overflows as soon as the bottle is opened. It is sweet and mellow in the mouth. Ancient people said that this wine has the effects of strengthening the spleen and stomach, aiding digestion, promoting blood circulation and replenishing qi. Please remember that when making osmanthus sugar or osmanthus wine, the osmanthus cannot be washed.