Osmanthus honey practice is as follows:

The first step first of all said with fresh osmanthus flowers, picking, to pick full, clean. Try to pick some, can be dried and spare, and then pick out the impurities and flower stalks, this requires patience, slowly, pick clean, after the clean, rinse with water once, the purpose is to remove the floating ash.

The second step with a container, the washed cinnamon poured in, add warm water, and then put a little salt, pickle for a few minutes can be, the purpose is to sterilize. It also removes the bitter flavor, and then rinse it with water. Then control the water of the cinnamon flowers and reserve, do not have water ah, or it is easy to be bad. If you do not mind the bitter flavor, this step can be omitted.

The last step then prepare a clean bottle, the bottom of a layer of cinnamon, pour a layer of honey; then put a layer of cinnamon, and then pour a layer of honey. So on and so forth, the last layer to be poured honey, sealed with plastic wrap, tighten the lid. Put it at room temperature and let it ferment for about a week, then put it in the refrigerator to chill.

Tips

1, fresh cinnamon first pick out the bad part, and then wrapped in gauze and rinsed with water, dry can be. You can also use dried cinnamon, dry cinnamon directly with salt and mix well.

2, cinnamon honey sealed bottle, generally 3-5 days or so in the bottle cinnamon will be fermented back to sweet, fermentation back to sweet pre-bottle cinnamon will appear to move up the suspension phenomenon, this time as long as the sealing of the bottle up and down to turn the static can be. You can also use a clean spoon without water or oil to stir up and down, and continue to seal and save.