The practice of homemade osmanthus brewing, the production method of osmanthus wine

Wine made from osmanthus flowers. It doesn't look like wine, but it looks like wine. The general wine is clear, the wine is viscous, the wine is generally spicy and spicy, and the wine is sweet. The alcohol content can reach 12-15 degrees. It is best to heat it when drinking. Suitable for all kinds of people.

Raw material formula: 5 kg of rice, 50 grams of koji, 500 grams of sugar, 50 grams of osmanthus.

Production method: 1. Put the rice into the basin and wash it with water, soak it for about 2 hours, pour the rice into the cage drawer with a cloth and spread it evenly. Steam over high heat for about 1 hour. The steamed rice should not be rotten and have no filling.

2. Take out the rice and let it cool (or rinse with cold water, then drain the water). Pour it on a table or in a large basin, add 50 grams of koji (the koji should be rolled out with a rolling pin) and stir well. Then put it into a small jar or a porcelain bucket and flatten it by hand.

Put it in a room at room temperature 15 20 to ferment, about 2 to 3 days to see whether the wine is out of the wine, whether the taste of the wine is sweet and sour. Be careful not to ferment too old so as not to become pure acid.

3. Put the fine Luo on the mouth of the barrel, pour the fermented wine into the Luo, pour cold water on the wine, and rub the rice with your hands until the wine is rubbed down, and the remaining rice residue is poured out. 5 kilograms of rice can produce about kilograms of filtered thick wine. Then pour the strained thick wine into a pot and bring to a boil.

Then dig into the porcelain barrel, add sugar and osmanthus, that is, osmanthus thick wine.

The osmanthus should be screened, leaving only the flowers, and removing the stems and flower stalks should be removed. Be sure to screen it cleanly. Remember not to wash with water again, and to ensure that it is clean and water-free.

Remember to shake it often, so that it can be fully blended and diluted.

Ingredients: 1 bottle of white wine, 30 grams of fresh osmanthus, 30 grams of rock sugar.

1. Prepare the corresponding ingredients: 1 bottle of white wine, 30 grams of fresh osmanthus, 30 grams of rock sugar.

2. Osmanthus should be screened, leaving only the flowers, and removing the stems and flower stalks should be removed. Be sure to screen it cleanly. Remember not to wash it with water again, and make sure it is clean and free of water.

3. Next, prepare sugar, it is recommended to use rock sugar at home, which is different from the taste of white sugar, and the ratio of sugar to flowers is about 1:1.

4. Add rock sugar before adding wine.

5. Then sprinkle another layer of osmanthus on top and add some rock sugar. Remember to shake it often, as this is done for full fusion and dilution (extraction). After a week, you don't need to shake them, and keep them in a cool place.

6. The higher the degree of wine, the better.

Summary. Hello dear, I'm glad to answer for you! Osmanthus wine is mellow and delicious, nourishing qi and replenishing deficiency, very practical, so how to make it, let's take a look.

First prepare the materials: dried osmanthus, rock sugar, liquor, you can also add wolfberry according to the taste, place the dried osmanthus in the shade for two days, and then find a sealed container, pour the dried osmanthus, sugar and liquor into the container, rock sugar can be added according to the taste, stir evenly, seal the container, place it in a cool and ventilated place, let it stand for 3-4 months, and the delicious osmanthus wine will be brewed.

Hello dear, I'm glad to answer for you! Osmanthus wine is mellow and delicious, nourishing qi and replenishing deficiency, very practical, so how to make it, let's take a look. Prepare the materials first:

Dry Sen Min osmanthus, rock sugar, liquor, can also be appropriately added according to the taste, the dried osmanthus is placed in the dry place for two days, and then Changliang to find a sealed container, the osmanthus dry, sugar, liquor poured into the container to resist the spring wide, rock sugar can be added according to the taste, stir evenly, seal the container, place it in a cool and ventilated place, stand for 3-4 months, and the delicious osmanthus wine will be brewed.

Materials that need to be used for Lingqi: osmanthus, rock sugar, liquor, wolfberry production method (1) Pick fresh osmanthus, osmanthus must be picked and used, and the color of osmanthus should also be selected. Do not choose osmanthus with a black color, the osmanthus wine brewed in this way is easy to spoil.

Put the picked osmanthus in advance in the place of gout to dry for a day. (2) Choose a container for making osmanthus wine. The container can be a glass jar or a glass bottle, but it must have a closed lid.

After sterilizing the container with hot water and controlling the moisture, pour one-third of the sorghum wine into the jar. (3) Put all the osmanthus flowers that have been left for a day into the jar. (4) Stir the osmanthus in the bottle with a clean tool.

Pour the sorghum wine into the jar again, don't overfill it. (5) Put rock sugar in the jar, and the ratio of rock sugar and osmanthus is roughly one to one. You can also add grams of rock sugar according to your preference.

6) Put the goji berries in the jar and close the cap. Put the osmanthus wine jar made by Qi Qingling in a cool and ventilated place. After fermentation for about three months, it can be drunk, and some people will brew osmanthus wine for a year.

Summary. Osmanthus liquor method 1 raw materials: 250 grams of fresh osmanthus, 250 grams of rock sugar, 2 kilograms 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 method two raw materials: fresh osmanthus, Chongming old liquor, wolfberry, rock sugar each appropriate amount, 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 one raw materials: 250 grams of fresh osmanthus, 250 grams of rock sugar, 2 kilograms 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 liquor in the remaining celery state, and add rock sugar. 3. After sealing the container, put it in a place of repentance 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 two raw materials: fresh osmanthus, Chongming old liquor, wolfberry, rock sugar each appropriate amount, 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 Chongming old 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 conceals three raw materials: 1 kg of fresh osmanthus, 200 grams of white sugar, and 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 the 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. Additional Notes:

1. The amount of sugar increases or 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.

Summary. Hello, the practice of osmanthus liquor is as follows: 1. Place the osmanthus in a ventilated and cool place and spread it out to dry overnight, and then add four taels of white sugar per catty of osmanthus (powdered rock sugar is the best) and mix well, put it in a clean bottle and let it ferment.

After two or three days, add the liquor. 2. Then seal the cellar, and the osmanthus wine will be made after one year. (If you use dried osmanthus, soak it for a longer time, or use a highly fragrant liquor to better and faster let the fragrance of osmanthus overflow.) ）

The practice of osmanthus to make liquor.

Hello, the practice of making liquor from osmanthus is as follows: 1. Place the osmanthus in a ventilated and cool place and spread it out to dry overnight, and then add four taels of white sugar per catty of osmanthus (powdered rock sugar is the best) and mix well, put it into a clean bottle and let it ferment.

After the second and third rampant infiltration of the sky, add liquor. 2. Then seal the cellar, and the osmanthus wine will be made after one year. (For example, dried osmanthus should be soaked for a longer time, or a highly fragrant liquor can be used to make the fragrance of osmanthus overflow better and faster.) ）

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 to the appropriate amount.

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. Keep in mind that no matter whether you make osmanthus sugar or osmanthus wine, you can't be filial to wash the socks with osmanthus water.