Osmanthus fragrans has always been known as "Murraya", and it is one of the top ten traditional famous flowers in China, and it has been deeply loved by people. Since ancient times, people have regarded Osmanthus fragrans and its fruits as "spiritual reality falling from the sky" as a symbol of good luck and beauty, so people call their good children and grandchildren "laurels and orchids"; Call the Moon Palace "Gui Palace" and compare the moon to "Ghost Woman"; Those who take the place of scholar or the top scholar in the examination are called "Yueshi takes credit".
Many excellent fairy tales will be created with osmanthus flowers and the moon as the theme, among which the most representative one is the fairy tale of "the Goddess Chang'e flying to the moon and WU GANG holding osmanthus wine". In ancient times, there was a custom of drinking osmanthus wine on Mid-Autumn Festival night.
In Qu Yuan's "Nine Songs", there are poems such as "Help Ma Zhang to drink osmanthus pulp" and "Drink osmanthus pulp and pepper pulp", which shows that China has been drinking osmanthus for quite a long time. On the night of Mid-Autumn Festival, the whole family sat under the osmanthus tree, smelling Gui Xiang, looking up at the bright moon, dreaming of Chang 'e in the moon palace, thinking of WU GANG peeling osmanthus, drinking a glass of osmanthus honey wine and being intoxicated in the breeze. What year is tonight?
Method for make osmanthus wine
1, put the rice into a pot, wash it, pour it into clear water, soak it for about 2 hours, pour the rice into a steamer with a cloth and spread it evenly. Steam on high fire for about 1 hour. The steamed rice is not rotten and has no center.
2. Take the rice out to cool (or shower it with cold water and drain it). Pour into a box or a big basin, add 50g of distiller's yeast (the distiller's yeast should be rolled into noodles with a rolling pin) and stir well. Then put it in a small jar or porcelain bucket in the pond and spread it out by hand. After indoor fermentation at room temperature 15~20℃, it takes about 2~3 days to see whether the wine is produced and whether the wine tastes sweet and sour. Be careful not to over-ferment, lest it become pure acid.
3, put the fine Luo on the barrel mouth, pour the fermented wine into Luo, pour cold water on the wine, rub the rice by hand until the wine is rubbed off, and the remaining rice residue is dumped. 5 kg of rice can produce about 12.5 kg of filtered thick wine. Then pour the filtered strong wine into the pot and boil it. Then put it into a porcelain barrel and add sugar and osmanthus, which is osmanthus thick wine.