The sweet-scented osmanthus you pick yourself can be soaked in wine, so remember to handle it cleanly.
Effects of drinking osmanthus wine: softening blood vessels, replenishing calcium, replenishing blood, preventing cancer, strengthening the brain, lowering cholesterol, nourishing the liver, lowering blood pressure
Ingredients (materials of osmanthus):
Ingredients: Osmanthus - appropriate amount
Accessories: glutinous rice wine, dates (dried), longan, white ginseng, white sugar
How to make 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, mix well, put it in a wine can and let it ferment for two or three days. After that, add four to five kilograms of rice wine or sorghum wine with a temperature of over 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, and the osmanthus wine will be ready after one year.
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.
Cooking method:
1. Let’s first introduce the classification of osmanthus: golden osmanthus and silver osmanthus have a strong fragrance, while red osmanthus and four-season osmanthus have a light fragrance. Jingui: blooms in autumn, with golden flowers; Yingui: blooms in autumn, with yellow flowers; Dangui: blooms in autumn, with orange-red flowers; Four Seasons Osmanthus: blooms several times a year, with light yellow flowers. Golden osmanthus is the best for making osmanthus wine. , because among the various varieties of osmanthus, it is the most fragrant;
2. The alcohol content of sorghum wine is preferably above 35 degrees. If you choose wine below 35 degrees, the effectiveness of osmanthus will be reduced because the alcohol content is too low. The ingredients cannot be fully integrated into the wine;
3. I use high-grain wine because it tastes better. You can also choose different wines according to your own taste preferences;
4. As for drinking, drinking a little will make you feel happy, but excessive amounts will cause harm to the body. If you drink alcohol without restraint, your appetite will decrease and your food intake will decrease, leading to multiple nutrient deficiencies, acute and chronic alcoholism, and alcoholic fatty liver disease. Therefore, if you drink alcohol, you should control it below the appropriate limit. It is recommended for adult men. The amount of alcohol consumed per day should not exceed 25 grams, and the amount of alcohol consumed by adult women should not exceed 15 grams per day. Pregnant women, children and adolescents should avoid alcohol.
The above method can make osmanthus wine, but it is a method suitable for people who have been making wine for a long time. If this is your first time making it, it is recommended not to make too much to avoid waste.