1. Put osmanthus fragrans in a ventilated and cool place to air dry overnight, then add four or two white sugar (rock sugar powder is the best) to each catty of osmanthus fragrans, mix well, ferment in the wine cellar for two or three days, and then add four or five jins of rice wine or sorghum wine with a temperature above 35 degrees, but don't use red taro or wooden taro wine, which tastes too bad.

2. Then seal the cellar and brew osmanthus wine one year later.

If you don't drink it until five years later, it is good wine. If possible, add 50g of longan meat, 10g of white ginseng10g, and 0g of red dates100g. This is top-class home brew. If you like sweet things, you can add some sugar. If you don't drink it until five years later, it will be good wine.