Every year, when osmanthus is in full bloom, some osmanthus will be collected from the osmanthus forest in the community and osmanthus wine will be made at home. The production method of osmanthus wine is very simple: spread the collected osmanthus flowers in a cool and ventilated place to dry overnight, and remove the garbage components, weighing about half a catty (250g). Then add 250 grams of white sugar (rock sugar powder is the best) to osmanthus fragrans, mix well, put it in a container for fermentation for two or three days, and then add four to five kilograms. You can drink it. If you drink it after a year, it will be a good wine. If possible, add 50g of longan meat, 10g of white ginseng10g, and 0g of red dates100g. This is top-class home brew.

Friends who like sweet wine can add some sugar in moderation. The finished osmanthus wine is light yellow in color, overflowing with osmanthus fragrance after opening, and the entrance is sweet and mellow. This wine has the effects of strengthening the spleen and stomach, helping digestion, promoting blood circulation and benefiting qi, and is a good product for entertaining friends.

Friends who like to start work may wish to try the above methods, and I believe you will receive unexpected results.