Raw materials: 250g of fresh osmanthus, 250g of rock sugar and 2kg of pure sorghum wine.
Practice steps:
1. Dry fresh osmanthus in the shade according to the above method, and then pour about 1/3 liquor into the prepared bottle or jar.
2. Pour osmanthus into a bottle or jar, stir well, then pour the remaining white wine and add rock sugar.
3. After the container is sealed, put it in a dark and ventilated place and keep it for three months to become osmanthus wine. If it can be stored for more than one year, it is good wine.
Practice of osmanthus wine II
Raw materials: fresh osmanthus, Chongming old wine, Lycium barbarum, rock sugar, a small amount of sugar.
Practice steps:
1. Dry osmanthus fragrans in the shade, add a little sugar and marinate for a few hours, put it in a jar, pour in Chongming old white wine, and then add rock sugar and Lycium barbarum.
2. After sealing the jar mouth, put it in a dark and ventilated place and keep it for three months to become osmanthus wine. If it can be stored for more than one year, it is good wine.
Practice of osmanthus wine 3
Raw materials: fresh osmanthus 1 kg, 200 grams of sugar, 4-5 kg of rice wine or sorghum wine with a temperature of over 35 degrees.
Practice steps:
1. Dry osmanthus fragrans in the shade, mix well with white sugar, and put it in a jar for sealed fermentation for two to three days.
2. Pour the mixed wine and seal the jar mouth. The remaining steps are the same as above.
Supplementary explanation:
1, the amount of sugar increases or decreases according to personal preference, which is unnecessary. I usually add osmanthus 1 kg and rock sugar 1 kg.
2. It's best to brew osmanthus wine with rice wine or kaoliang spirit above 35 degrees. Never use red taro or wooden taro wine, because this wine tastes too bad.
3. When making osmanthus wine, appropriate amount of Lycium barbarum can be added to enhance the health care effect of osmanthus wine. If possible, 50g of longan pulp, 0g of white ginseng10g, and 0g of red jujube100g can be added to every 4-5kg of wine. This is top-class home brew.
4. Well-made osmanthus wine should be sealed for at least three months before drinking. Good wine is stored for more than one year, and it is better to store for more than five years.
5. The selection and treatment of osmanthus fragrans is very important. Osmanthus fragrans must be dried in the shade, and there is absolutely no need to wash Osmanthus fragrans with water. Remember.