1. Place the sweet-scented osmanthus in a ventilated and shady place and let it air dry overnight, then add 4 taels of white sugar (powdered rock sugar is best) per catty of osmanthus, mix well, put it in the wine pot and let it ferment for two or three days, then add four to five catties Rice wine or sorghum wine above 5 degrees, but red yam and wood yam wine cannot be used. This kind of wine tastes too bad.
2. Then the cellar is sealed, and the sweet-scented osmanthus wine is ready one year later.
3. If it is drunk after five years in the cellar, this is a great wine. If possible, add 50 grams of Guiyuan meat, 10 grams of white ginseng, and 100 grams of red dates. This is the top home brew. If you like sweeter ones, add some sugar in moderation. If it is drunk after five years in the cellar, this is a great wine.
4. The finished sweet-scented osmanthus wine is light yellow in color, and it overflows with a fragrance of sweet-scented osmanthus when the bottle is opened. The ancients said that this wine has the effects of invigorating the spleen and stomach, helping digestion, promoting blood circulation and replenishing Qi. Please remember that no matter you are making osmanthus sugar or osmanthus wine, you cannot wash the osmanthus with water.