"Take clear wine and let it settle for 3–5 days. Prepare a clean jar, scrubbed and fire-dried. Drill a small h…
"Take clear wine and let it settle for 3–5 days. Prepare a clean jar, scrubbed and fire-dried. Drill a small hole (chopstick-width) at the base, plugged with willow shavings. Pour in the wine, add 250g of yellow wax, and seal the jar mouth with oiled paper. Place 3L of tightly packed charcoal inside, ignite a small fire (half a jin of charcoal) at the center, then shut the door and hang a reed curtain outside. After 7 days, open it; after another 7 days, the wine is ready. To serve, insert a thin bamboo tube tipped with cotton, gently remove the plug, and drain into a vessel. Stir thoroughly with a silk-wrapped bamboo stick until the sediment settles and the wine clears. Reseal the hole (pre-drilled for easier sediment removal). For serving, always use a filtered bamboo tube to draw the wine gradually. This keeps it stable and unspoiled, far superior to boiled wine."