Method of making wine with Chinese medicine

In life, many people like to use some Chinese medicinal materials to make wine. Since ancient times, people have had a special affection for medicinal wine, because many materials have many health-care effects after being soaked in wine, and are very helpful to the health of the body. Niudali is a relatively common medicinal material. It can not only be eaten but also used to make wine. The method of making wine with Niudali is relatively simple and has a good nourishing effect on the body.

How to make Niu Dali wine

1. Use wild Beef Ribes over 20 years old as raw material, add local honey and Morinda officinalis, drink a small cup every day to nourish the waist and kidneys, strengthen the tendons and bones, moisturize the liver and lungs, and improve sleep!

2. Dry the wild radish thoroughly, wash it with rice wine and put it in a clean wine bottle. Dry the wild Morinda officinalis thoroughly, wash it with rice wine and put it into a clean wine bottle. Add local honey. Pour in rice wine or sorghum wine with a concentration of about 50 degrees and seal it for storage. Shake it every day and it can be consumed after 3 months.

3. The best effect of Niudali is to soak it in wine with Erguotou, because Erguotou has a high alcohol content, so the medicinal taste of Niudali can be dissolved into the wine. Generally, one pound of Beef Ripe Mushrooms is enough to be paired with about three pounds of wine.

4. Niudali can also be used with the following medicinal materials to make wine: Korean ginseng and Ganoderma lucidum.

Taboos of brewing medicinal wine

1. Compatibility of medicinal materials. Wine can be used as a medicine guide when combined with some medicinal materials to enhance the efficacy of the medicine, but there are incompatibility taboos with traditional Chinese medicine. Some people put in everything they think is nourishing, which may have the opposite effect. Because some medicinal materials are incompatible, if they are soaked together, their efficacy will be weakened, or even worse, toxins will be produced.

2. Because the wine will evaporate, in order to ensure the concentration of the wine, it is best to use strong sorghum wine. In the south, rice wine with an alcohol content of about 50% is generally used. In addition, it is best to use ceramic or glass bottles to soak medicinal wine instead of plastic products, and try to avoid sunlight or scorching heat.

3. The most important thing is to see whether the medicinal materials used contain toxins. Some people like to use poisonous snakes to make wine, thinking that the more poisonous the snake, the better. However, the snake's fangs must be pulled out before making this kind of medicinal wine.

4. Medicinal wine is not necessarily better the longer it is soaked. Medicinal liquor has a certain shelf life, usually 3 to 5 years. Medicinal wine is different from wine. The longer wine is brewed, the more mellow it becomes. However, since self-made medicinal wine is not well sealed, the quality of the medicine cannot be guaranteed if it is brewed for too long. For medicinal materials that are easy to soak, it usually only takes 3 months to soak.