1, the picked osmanthus must be clean and free of sediment, and put it in a cool and ventilated place to dry in the shade for one day.

2. Take a clean sealed jar or bottle, dry the water after high-temperature disinfection, pour one-third of the white wine (sorghum wine), and pour the dried osmanthus into the jar.

3. After mixing and stirring, pour sorghum wine into the container again until it is 8 minutes full, and add rock sugar.

4. The weight of sugar is increased according to the taste of each. Usually, I am osmanthus and rock sugar in the ratio of1:1.

5. Finally, put a proper amount of Lycium barbarum, seal the jar mouth, and put it in a dark and ventilated place. Generally, it will take three months. If it can be stored for more than one year, it will be a good wine.