How to make osmanthus wine, how to make osmanthus wine

In September, the laurel blossoms, teach yourself to brew osmanthus wine at home, no additives, delicious and delicious.

Now it is September, as the saying goes, the golden nine silver nineteen months is a harvest season, and the osmanthus at this time is just able to reveal the fragrance, far away can smell the faint fragrance of osmanthus, and in daily life, there are many people like to leave the osmanthus to make pastries or make osmanthus wine, are very good. Today, I will share with you how to make delicious osmanthus wine at home.

In September, the laurel blossoms, teach yourself to brew osmanthus wine at home, no additives, delicious and delicious.

First of all, we need to pick the osmanthus that has just bloomed, here, we need to pay attention to a point, do not pick those osmanthus that have bloomed too much, and then we will carefully select the osmanthus flowers, put them in a cool and ventilated place to pickle them for a day, we must pay attention to them, do not dry them directly in the sun.

Then we prepare a clean, waterless and oil-free glass bottle, prepare an appropriate amount of high liquor and a little rock sugar, so that the rock sugar is crushed into minced pieces, and then prepare an appropriate amount of wolfberry, wolfberry should be soaked in water in advance, then cleaned, and removed to control the water to dry.

Finally, we put the pickled dried osmanthus into a glass bottle, add rock sugar wolfberry, and then pour in the liquor, leaving a little gap on it, because there will be a certain amount of bubbles in the fermentation process, so that after the bottle is sealed, put it in a cool and dark place, we will find that there will be discoloration after a month, and you can drink it after about two or three months, and the longer the liquor is stored, the stronger the taste.

Chatter: When making osmanthus wine, we need to pay attention, there are many people like to clean the osmanthus, this part is absolutely not, when cleaning with water, it will wash off the pollen and stamens of the osmanthus, which will lead to a faint taste, if there is really dust, you can wipe it with a wet cloth, if you really feel unclean, then you can rinse it with water, but do not soak it in water for a long time.

Summary. Take the clean osmanthus.

The cinnamon must be clean, free of sediment, and the osmanthus must be placed in a cool and ventilated place to dry for a day.

How to make osmanthus wine.

Take the clean osmanthus and pick the osmanthus must be clean, no sediment, and place the osmanthus in a cool and ventilated place to dry for a day.

Pour the sun-dried osmanthus into the rock celery jar, take a clean and sealed jar or bottle, wipe off the water after high temperature disinfection, pour one-third of the liquor (sorghum He jujube manuscript wine), and pour the dried Zen filial piety osmanthus into the jar.

After pouring in the sorghum wine and rock sugar, stir, pour the sorghum wine again according to the container until it is 8 minutes full, and add rock sugar.

Place an appropriate amount of wolfberries in a dark and ventilated place, seal the mouth of the can, and put it in a dark and ventilated place, generally for three months.

The above is the method of making osmanthus wine.

Put the osmanthus fruit into the jar and soak it in white wine.

Users need to pay attention to the fact that the liquor should be completely submerged in the osmanthus fruit and sealed for half a month.

Osmanthus wine contains many substances that can be easily digested by the stomach and intestines, such as maltose, Portugal, glycerin, vitamins, organic acids and lipids. These substances can penetrate into the water when the osmanthus is soaked in wine, so after taking osmanthus wine, it can help the body to digest and promote gastrointestinal peristalsis.

The method of making osmanthus is as follows.

Material:250g of osmanthus, 250g of rock sugar, 2000g of liquor

Step 1:The cinnamon must be clean, free of sediment, and the osmanthus must be placed in a cool and ventilated place to dry for a day.

Step 2:Take a clean and sealed jar or bottle, dry the water after high temperature sterilization, pour one-third of the liquor (sorghum wine), and pour the dried osmanthus into the jar to drain the dan.

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

Step 4: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.

The method of making osmanthus wine is as follows:

1. Do not wash osmanthus with water, just sieve it with a sieve to pick off impurities. Pick out all the flower stalks, only keep the petals, it is best to choose after the rain, the osmanthus is washed clean by the rain, and the osmanthus picked again in the sun is relatively clean. Pick it out and put it in the shade to dry.

2. Grind rock sugar into powder, marinate osmanthus and rock sugar powder for 2 hours or overnight.

3. I pickled it before going out, and came back for about 3 and a half hours when I went out to eat, all the rock sugar was entangled in osmanthus, and the glass bottle could be scalded with boiling water to be sterilized, and dried in the oven, or you could use a pour of high liquor to shake the whole bottle evenly. Pour in the pickled osmanthus, add the wolfberries, and pour the white wine.

4. The next thing is to shake the bottle every morning, in order to better integrate and extract, you can leave it alone after a week and let it stand in a cool place, and you can drink it after 3 months.

Osmanthus wine introduction

Osmanthus liquor is a traditional specialty liquor of Beibei, Chongqing, China, and there is still a Wu Gang brand trademark in the osmanthus liquor brewed by Guangxi Liquor General Factory. The color of osmanthus wine is light yellow, the fragrance of osmanthus is prominent, and it has the unique mellow aroma of mountain grapes, sweet and sour, mellow and soft, and the aftertaste is long.

Osmanthus liquor is made from the traditional old liquor of Changshu according to the local sweet water liquor Changshu by Changshu "Wang Si Restaurant", which is a famous liquor in the south of the Yangtze River. Osmanthus wine is made with the spring water of the "hollow pool" of Xingfu Temple, an ancient temple in Qiliang.