Navigating Ancient Cures Chapter 48

Orion Ning chose glutinous rice. The glutinous rice was soaked for several hours in advance. The peach petals were soaked in salt water for 15 minutes and then washed. Half of the petals and the glutinous rice were steamed in a pot, and the other half was spread out to dry.

Bring the steamed glutinous rice to room temperature, add one layer of glutinous rice and one layer of peach blossoms, and finally add the distiller's yeast and mix well. During the mixing process, add cold boiled water several times to keep the glutinous rice in a very moist state.

Pour the mixed glutinous rice into the jar and compact it, leaving a round hole in the middle. Seal it and store it at room temperature for 5 days. The peach blossom stuffed fermented after five days has a light pink color, a rich floral aroma, and a sweet taste.

If the peach blossom wine is filtered out, poured into a wine jar, grilled with dry straw and chaff, and fermented for two months, the resulting peach blossom wine will be richer in color and heavier in flavor. Orion Ning only burned two altars.

There is nothing unusual about the peach blossom wine. Orion Ning stirred up the snow water that he had buried two years ago and added it to the rice instead of Liang Baikai. This way, the peach blossom wine brewed was a little more refreshing.