This wine shared with you today is fermented by directly adding osmanthus, and the fragrance of osmanthus will be more intense. If this osmanthus wine wants to be successful, there are several points to pay attention to in the production process. Pay attention to these points, and you will be very close to success;

First of all, the tools used in the production process are water-free and oil-free. If it is found that the fermented finished product has serious long hair or many small black spots, it means failure. This failure is probably caused by incomplete disinfection in the production process, so it is very important that the tools used in the production process are water-free and oil-free.

Second, the temperature. After steaming the glutinous rice, be sure to dry it until it is warm before adding koji. Just like the yeast that ferments steamed bread, too high temperature will burn the activity of distiller's yeast to death, leading to fermentation failure. If there is no water after 3-5 days of fermentation at the guaranteed temperature, it is likely that the temperature is too high when koji is added. Of course, this will happen if the amount of koji is not enough. As long as we pay attention to these two points in the process of brewing, we can successfully brew sweet and delicious osmanthus wine. Like a friend can try!

Raw materials: glutinous rice 1000g, dried osmanthus fragrans 25g, sweet wine koji 4g and cold boiled water 800g；;

1. Clean the prepared 1000g glutinous rice, put it in a container, add a little water without glutinous rice, soak it for one night, and put it in the refrigerator in summer;

2. The volume of the soaked glutinous rice has expanded many times, and it will break when pinched with your fingers. After cleaning, pour it on the steamer, spread it out, spread it out, drain the water, and poke several holes in the paved glutinous rice, so that the steam can penetrate better and the glutinous rice can be steamed better. Steam in cold water for about 40 minutes. This time needs to be determined according to the thickness of glutinous rice, and finally steamed glutinous rice can be used.

3. In the last 5 minutes of steaming glutinous rice, pour 50g of dried osmanthus, cover and steam for about 5 minutes, so that the fragrance of osmanthus can be better emitted and blended with the fragrance of glutinous rice;

4. Pour the steamed glutinous rice and osmanthus into a water-free and oil-free container, spread out the glutinous rice, add about 500g of boiling water, stir while boiling the water, add it while it is hot, so that the glutinous rice can better absorb water, and then air dry the glutinous rice and osmanthus until it is warm, otherwise the wine will be sour;

5. Pour the prepared 4g liqueur koji into a bowl, add a little cold water and stir until it melts. Cold boiled water is used here, not tap water, otherwise it will easily lead to the failure of brewing.

6. After the fermented grains are cooled, pour in the melted sweet distiller's yeast, grab and mix it evenly, so that each grain of rice can be wrapped with distiller's yeast, then press it down and flatten it, and then dig a pit in the middle of the glutinous rice to better observe the water yield;

7. Finally, cover with plastic wrap and ferment in a warm place for 3-5 days. You can eat it after 48 hours of fermentation in summer, and the fermentation speed will be slower in winter. You can cover it with thick clothes or quilts, and observe the water output of the holes in time.

This is fermented for 48 hours, and about half of it can be eaten.

9. After finishing, you can put it in a sealed container and seal it in the refrigerator for one year or more;

Summary of osmanthus wine brewing;

1, it is suggested that the glutinous rice should be steamed after soaking, not boiled, because the cooked glutinous rice will be too soft and rotten, and the finished product will not look good;

2. You can add a little black rice to glutinous rice, which is sweet-scented osmanthus-flavored black rice wine.