Next, prepare a clean water-free and oil-free glass bottle. A bottle of highly pure grain liquor (above 50 degrees) and a little rock sugar (about half the amount of osmanthus) are ground into small pieces. If you like, you can also prepare some medlar, clean it and dry it for later use.
Finally, put the dried osmanthus in the shade into a glass bottle, pour in the crystal sugar sand and medlar, and then pour in the white wine, not too full, leaving a gap at the top. Then seal it and store it in a cool and dark place. /kloc-starts to change color after 0/month. You can drink it in about 2-3 months. The longer it takes, the better it tastes.
It's September, and osmanthus is in season. I am teaching you how to make osmanthus wine. The above is the specific method, and the whole process is healthy without adding. Finally, the osmanthus wine is bright in color, delicious, nutritious and delicious. Finally, two points need attention.
Don't wash osmanthus. Washing with water will wash away the pollen and stamens of osmanthus fragrans, so the fragrance will be much weaker. If you are afraid of dust, just touch it with a wet tissue. If the picked osmanthus is really unclean, wash it with clear water quickly, and don't soak it.
It is best to use fen-flavor liquor. Because osmanthus wine mainly takes the fragrance of osmanthus, while Luzhou-flavor liquor and Maotai-flavor liquor are mostly brewed by Daqu and have their own unique fragrance. Soaking osmanthus wine will affect the taste, which is not as good as fen-flavor liquor.
Well, there are so many ways to make osmanthus wine. You can do it at home if you like. It tastes really good. There are many kinds of osmanthus fragrans, so Jingui is recommended.