How to make homemade osmanthus wine, how to make homemade osmanthus wine

How to make osmanthus wine:1. The cinnamon must be clean, without sediment, and the osmanthus must be placed in a cool and ventilated place to dry for a day.

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

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

4. The weight of the sugar is increased appropriately according to their respective tastes, usually I am osmanthus and rock sugar in a ratio of 1:1.

5. Finally, put an appropriate amount of wolfberry, seal the mouth of the can, and put it in a dark and ventilated place, generally after three months, if it can be cellared for more than a year, it is a good wine.

Osmanthus has a lot of uses, in addition to ornamentation, it has good health care effects, for example, it can help us whiten the skin and detoxify the toxins in the body, and can also play a role in coughing and phlegm, and soaking wine with osmanthus is also a more common production method, some health care wine soaked in osmanthus can dissolve phlegm and disperse stasis, improve loss of appetite and phlegm cough and asthma and other problems, and also have a certain relieving effect on menstrual abdominal pain.

First, the practice. Ingredients: Dried osmanthus (150g), Jiangmi wine above 35 degrees (2000g), dried jujube (100g), longan (50g), white ginseng (10g), sugar (200g).

1. Place the osmanthus in a ventilated and cool place and spread it out to dry overnight, then add four taels of white sugar (powdered rock sugar is the best) per catty of osmanthus and mix well, put it into the wine and let it ferment.

After two or three days, add four to five catties of rice wine or sorghum wine above 35 degrees, but do not use red taro and kayam wine, which has a bad taste.

2. Then seal the cellar, and the osmanthus wine will be made after one year.

3. If you drink it after five years of cellaring, it is a good wine. If conditions permit, add 50 grams of Guiyuan meat, 10 grams of white ginseng, and 100 grams of red dates, which is a top home-brewed wine. If you like something sweeter, you can add some sugar in moderation.

If you drink it after five years of ageing, it's a good wine.

4. The finished osmanthus wine is light yellow, and the bottle is overflowing with a fragrance of osmanthus flowers, and the entrance is sweet and mellow. According to the ancients, this wine has the effect of strengthening the spleen and stomach, aiding digestion, and invigorating blood and qi. Keep in mind that no matter whether you make osmanthus sugar or osmanthus wine, you can't wash the osmanthus with water.

2. Efficacy. 1. Osmanthus wine is made of golden cinnamon in full bloom in autumn as raw materials, with high-quality rice wine aged with golden color, fragrant and fragrant, sweet and sour and palatable, it is the best wine for banquets and making cocktails, and it is also a good product for you to enjoy or give to relatives and friends. Traditional Chinese medicine believes that osmanthus is warm and spicy, decoction, tea or soaking in wine, can dissolve phlegm and disperse stasis, and has a certain effect on loss of appetite, phlegm cough and asthma, intestinal wind and blood dysentery, and amenorrhea abdominal pain.

Cinnamon branches, cinnamon seeds, and cinnamon roots can all be used as medicines. The cinnamon branch soup prepared by cinnamon branches, peony ginger, jujubes, and licorice is used to treat external wind evil, fever and headache.

2. Osmanthus tea can nourish beauty, soothe the throat, improve phlegm and cough symptoms, treat duodenal ulcer, reed, stomach cold and stomach pain, bad breath, and unclear vision. Efficacy: The wine is sweet and mellow, and has the functions of appetizing and refreshing, strengthening the spleen and replenishing deficiency.

In October, osmanthus flowers are floating, in this time when osmanthus flowers are fragrant, in addition to smelling the fragrance and appreciating the flowers, we can also collect some osmanthus homemade osmanthus stuffed.

The production method is very simple, it is something that can be found at home, I made a bottle last year, and I opened it today and tried it, it was super delicious.

1. Air-drying: Spread out the collected osmanthus flowers and put them in a ventilated and cool place to dry overnight. (You can collect more points, after air drying, there are probably only 1 3 of the original, very little).

2. Fermentation: Each catty of osmanthus can be put into 4 taels of white sugar (if you like to eat sweet, you can put more, I put it in accordance with the ratio of 1:1, the sugar should be white sugar as much as possible, it is easier to dissolve, and the effect of fermentation is better), prepare a bottle of osmanthus brewing, spread a layer of osmanthus in the bottle and spread a layer of sugar (spread a thin point and a few more layers are also conducive to fermentation), and then wait for it to ferment naturally, about a few days.

3. Winemaking: Each catty of osmanthus can be added to more than 35 degrees of rice wine or sorghum wine, according to this ratio in the fermented wine bottle can be added to the wine, and then sealed, and wait until a year later, when Dangdangdang, homemade osmanthus brewing will be completed.

Ingredients: 250 grams of fresh osmanthus, 250 grams of rock sugar, 2 kg of pure sorghum liquor.

Steps: 1. First dry the fresh osmanthus in the shade according to the above method, and then pour about 1 3 of the liquor into the prepared bottle or can.

2. Pour the osmanthus into the bottle or jar, stir well, then pour in the remaining liquor, and add rock sugar.

3. After sealing the container, put it in a dark and ventilated place, and store it for three months to become osmanthus wine, if it can be cellared for more than one year, it is a good wine.

Osmanthus wine recipe two.

Ingredients: Fresh osmanthus, Chongming old liquor, wolfberry, rock sugar, a small amount of white sugar.

Steps: 1. Marinate the dried osmanthus with a little white sugar for a few hours, put it in a jar, pour in the old Chongming liquor, and then put in rock sugar and wolfberry.

2. After sealing the can, put it in a dark and ventilated place, and store it for three months to become osmanthus wine, if it can be cellared for more than one year, it is a good wine.

Osmanthus wine method three.

Raw materials: 1 kg of fresh osmanthus, 200 grams of white sugar, 4 to 5 kg of rice wine or sorghum wine above 35 degrees.

Steps: 1. Mix the dried osmanthus with white sugar, put it in a wine jar and seal it for fermentation for two to three days.

2. Pour in the prepared wine and seal the mouth of the wine jar, and the rest of the steps are the same as above.

Supplementary notes: 1. The amount of sugar increases and decreases with personal preference, and I usually add 1 catty of osmanthus to 1 catty of rock sugar.

2. It is best to use rice wine or sorghum wine above 35 degrees to make osmanthus wine, and never use red taro or kayam wine, because the taste of this kind of wine is too poor.

3. When making osmanthus wine, you can also put an appropriate amount of wolfberry to enhance the health care effect of osmanthus wine. If possible, you can add 50 grams of Guiyuan meat, 10 grams of white ginseng and 100 grams of red dates for every 4 to 5 catties of wine, which is a top home brew.

4. The good osmanthus wine should be sealed and stored for at least three months before drinking, and it is a good wine to be stored for more than one year, and it is better to drink it after cellaring for more than five years.

5. The selection and treatment of osmanthus is very critical, osmanthus must be dried in the shade, and the osmanthus must not be rinsed with water, remember.

The practice of homemade osmanthus wine.

First of all, pick the osmanthus that has just bloomed, and it is better not to have those that have already bloomed, and those that are a little decayed. The picked osmanthus should be carefully selected and the multi-purpose branches and branches should be removed. Then put it in a cool and ventilated place and dry it in the shade for a day, remember to dry it in the shade, not in the sun.

Next, prepare a clean, water-free and oil-free glass bottle. A bottle of highly pure grain liquor (above 50 degrees is OK), and a little rock sugar (about half of the amount of osmanthus), crushed into small pieces. If you like it, you can also prepare some wolfberries, wash them, dry them and set them aside.

Finally, put the dried osmanthus in a glass bottle, pour in the rock sugar sand and wolfberry, and then pour in the liquor, not too slowly, leaving a little space at the top. Then seal tightly, store in a cool and dark place, start to change color after 1 month, about 2-3 months later, you can drink, the longer the time, the better the taste.

It's now September, osmanthus is in season, teach you to make your own osmanthus wine at home, the above is the specific method, the whole process is healthy and additive-free. Finally, the soaked osmanthus wine is beautiful in color, delicious in taste, nutritious and delicious. Finally, there are two things to pay attention to.

Do not wash osmanthus. Washing with water will wash off the pollen and stamens of osmanthus, so that the fragrance will be much lighter. If you are afraid of dust, you can use wet wipes to wipe the dust. If the picked osmanthus is really not clean, then wash it quickly and be sure not to soak it.

It is best to use a fragrant liquor. Because osmanthus liquor is mainly taken from the fragrance of osmanthus flowers, and the strong aroma and sauce flavor liquor, most of which are brewed with the Daqu process, itself has its own unique wine aroma, and soaking osmanthus wine will affect the taste, so it is not as easy to use as fragrant liquor.

Choose fragrant cinnamon to remove impurities, such as flower stalks, etc., and then put it in a cool and ventilated place to dry it for later use. Choose wine, it is better to use authentic high-quality glutinous rice wine with an alcohol content of more than 35 degrees. Choose a clean and sealed container, pour one-third of the wine first, then put the osmanthus to mix, and then pour the wine until it is eight minutes full, put in an appropriate amount of rock sugar and wolfberry, and put the sealed jar in a dark and ventilated place for about three months.

How to make osmanthus wine:

How to make osmanthus wine:

Preparation: osmanthus, rock sugar, liquor.

The production method of osmanthus osmanthus wine.

There are many kinds of common osmanthus oil, and the osmanthus wine made from golden osmanthus is the best, and its taste is the most fragrant.

Clean up the osmanthus. How to make osmanthus wine:

Fresh osmanthus to remove impurities, such as flower stalks, etc., and then put it in a cool and ventilated place to dry. Rinse to avoid loss of fragrance and effect.

The production method of osmanthus wine.

Rice wine is rich in nutrients, and it has been the best choice for brewing medicinal liquor since ancient times. It is better to use authentic and high-quality glutinous rice wine, and the alcohol content should be more than 35 degrees. If not, choose high-grade liquor: Beijing Erguotou has a pure taste and no miscellaneous taste.

The production method of brewing osmanthus wine.

Pour one-third of the wine into a clean, sealed container, and then mix the dried osmanthus flowers. Then pour in the wine until it is eight minutes full, and put rock sugar, usually one to one, depending on the personal taste.

How to make sealed osmanthus wine.

Then put an appropriate amount of wolfberry in a sealed jar, put it in a dark and ventilated place for about three months, and cellar for one year is a good wine.

Ingredients: 500 grams of osmanthus and 1500 grams of high liquor.

Excipients: 50 grams of dried longan meat, 6 jujubes, 20 grams of wolfberry, 150 grams of rock sugar.

Steps: 1. Prepare red dates, longan, meat, rock sugar, wolfberry, osmanthus and white wine.

2. Wash and dry the osmanthus and put it in a waterless and oil-free glass bottle and add the longan meat.

3. Add jujube wolfberry.

4. Add rock sugar.

5. Pour in the high liquor.

6. It smells good. 7. Then seal it and leave it in the shade for a year.