The method of making wine in winter is as follows:

Remove the stems of the sweet-scented osmanthus and remove impurities. Wash and dry naturally, then use a layer of osmanthus and a layer of sugar to make osmanthus honey. When I make osmanthus honey, I also add a little honey to make the osmanthus honey sweeter and thicker. After three days, the osmanthus honey can be blended. It can also be kept longer, such as 10-15 days before mixing with rice wine.

Rice wine is usually produced after two days of fermentation. At this time, you can add equal parts of mineral water to dilute the wine and allow the rice wine to continue fermenting for about 1-2 days. Squeezing the fermented rice wine to extract juice means squeezing the fermented rice wine with dense gauze to squeeze out the juice. This is rice wine. The alcohol content of the rice wine at this time is about 3-5 degrees and has active yeast. This is used to ferment winter wine for a week. Made from about 100% rice wine.

Mix rice wine and osmanthus honey. For the first 5-7 days, you can still see small bubbles rising from the osmanthus on the top, which indicates that the wine is continuing to ferment. In fact, after mixing for about a week, it is ready to drink. At this time, the wine body is golden and turbid, commonly known as turbid wine, and the alcohol content is about 5 degrees. The mixed fermentation was completed on October 15th.

Basically, it went through two bottle changes in the middle. On November 15th, the osmanthus flowers basically sank to the bottom of the bottle. At this time, the bottle can be changed, and the main fermentation of the wine is basically completed. But it still needed a second clarification, so I waited another month. Theoretically, it should be stored for another month and the taste will be better.