First, the method of making osmanthus thick wine:
1, soaked rice: water into the tank, submerged the river rice, wooden scoop stirring so that the dirt floated skimmed and discarded. Four o'clock is appropriate.
2, steamed rice: basket, burn on high heat, cook up to 80%, away from the fire, water, first rice in the middle of the cage around, the temperature can be reduced to less than three degrees.
3, mixing koji: spread out flat on the case, sprinkle curved surface, mix, need to be even.
4, loading the cylinder: first place a wooden stick, in the center of the cylinder, the rice from all sides into the gently pat pressure, after the wooden core rotation and withdrawal, the mouth into a trumpet shape. Cover it with a white cloth, add a soft round grass pad, keep it at thirty degrees celsius, and cook it after three days.
5, over the wine: the cylinder mouth horizontally placed two wooden sticks, copper wire rose on it, how much wine sauce poured in the rose, with how much raw water several times drizzled, hand into the wine to turn, stir, rub, press, repeatedly, the wine dried up. Add saccharin to the wine, add osmanthus flowers, heat and bring to a boil.
General wine is clarified, this wine is viscous, general wine is spicy and spicy, and this wine is sweet. Villagers can drink, citizens can drink, the elderly can drink, children can drink, men can drink, women can drink, stomach, blood, thirst, lungs. Legend has it that Taibai drank this wine and wrote a hundred poems. Therefore, the literati have always gone to Chang'an to drink osmanthus thick wine. Now there is a student who wants to be a poet, and every time he goes to the hotel to drink for inspiration, but when he gets three bowls, he is drunk, incoherent, and does not know the way home.