Choosing osmanthus:

The best osmanthus is the golden osmanthus, which is the most fragrant among the varieties of osmanthus. As the main ingredient of the osmanthus flowers should be selected just picked or picked soon after the osmanthus flowers, has become brown or dark brown can not be used. Osmanthus should be clean, without mud and sand and branches and leaves.

Osmanthus wine production:

Osmanthus placed in a ventilated and cool place to spread the air-dried overnight, and then each catty of osmanthus add four two sugar (powdered rock sugar is the best) mix, into the wine fou to let it ferment for two or three days, add four to five pounds of thirty-five degrees of rice wine or sorghum wine, but can not be used with the red yam, taro, this kind of wine is too bad taste. Then sealed cellar, a year after the osmanthus wine is ready.

If you cellar for five years before drinking, this is the best wine. If you have the conditions, add 50 grams of osmanthus meat and 10 grams of white ginseng, 100 grams of red dates, this is the top home brew. If you like it sweeter, you can add more sugar. If you cellar it for five years before drinking it, it is a top quality wine.

The finished osmanthus wine is yellowish in color, and when you open the bottle, it has a fragrance of osmanthus, which is sweet and mellow in the mouth. As the old saying goes, this wine has the effect of strengthening the spleen and stomach, aiding digestion, and activating blood circulation and benefiting qi. Please keep in mind that no matter whether you make osmanthus sugar or osmanthus wine, you can't wash the osmanthus flowers in water.

Making osmanthus rice wine:

Raw materials: Jiangmai or northeastern rice (must have glutinous)

Sweet wine crickets

Dried osmanthus

Making procedures:

1. Cook the rice, preferably slightly dry (the traditional practice is to soak Jiangmai and steam it without water);

2. While the rice cools down Prepare a clean utensil, preferably glass or ceramic, will not occur chemical reaction and is conducive to seal tightly with plastic wrap. Then prepare a small cup of cool water;

3. When the rice is cooled to about 35 degrees (a simple way to determine this is to test it with your finger, and it feels good to have a warm but not hot feeling), serve it in a vessel;

4. Sprinkle an appropriate amount of wine crickets according to the instructions of the rice wine crickets (usually wine crickets are a small bag that can make 2-2.5 kilograms of rice, but we usually do not do so much at a time. But we usually don't make that much at once, so we can only estimate the amount of wine crickets according to the amount of rice.

5. Mix the rice and wine crickets well, and at the same time, mix the right amount of water in the rice;

6. Use your index finger to poke a small hole in the middle of the rice to facilitate the release of wine;

7. Sprinkle a layer of dried osmanthus flowers evenly over the rice (osmanthus flowers are really delightful in their aroma!);

8.)

8. Seal the vessel with plastic wrap and wrap a small blanket around the outside of the vessel to keep it warm;

9. Then place the vessel in a warm place. If your home is not too warm in winter, place it next to a heater.

When you are done, just wait to enjoy the success!

After 24-36 hours, open the small blanket outside the vessel and look at it, if you see water coming out, it's basically done. Open the plastic wrap a tiny bit and a refreshing aroma of wine and the sweet scent of cinnamon will waft out repeatedly and wonderfully!

Use a small spoon to dig a little taste, sweet and savory!

If you can't finish the rice wine at one time, it's best to seal it with plastic wrap and put it in the refrigerator so that it doesn't over-ferment and taste too strong.