What wine is good for soaking ginseng wine

In the past, it was best to soak ginseng in rice wine, but now low-strength sorghum wine is used. When the warmth and dryness of the wine are combined with the essence of ginseng, the taste of the wine is brought to the extreme, and you feel refreshed after drinking.

Ginseng soaking wine should pay attention to the reasonable combination of the two, and do not use too much ginseng, otherwise it may be counterproductive. At the same time, the purity and concentration of the wine should also be reasonably selected according to the individual situation.

Rice wine and low-concentration sorghum wine soaked ginseng works best. During the steeping process, it is necessary to keep the utensil sealed, and if the wine leaks, then the effect will be reduced.

Because the effect of ginseng on blood and qi, calming the nerves and intellect, and restoring the pulse is too strong, not everyone is suitable for drinking ginseng wine, and it is better for people with strong physique.

Dried ginseng is recommended to be soaked in a high number of grain wine, and after soaking for a long time, it will sink into the wine. Astragalus, angelica and other qi and blood supplements can be added, which is suitable for women. It is not easy to take colds and fevers and ulcers. The serving size is about 10 ml.

In general, it is better to drink wine with 50 proof or above, because wine with 50 proof or above can kill the germs and harmful microorganisms, parasites and insect eggs in the Chinese herbal medicine to a large extent during the soaking process, so that it can be drunk under safe conditions.

Because it is soaked in ginseng, it is relatively dry, so it is not suitable for using high alcohol, generally above 40 degrees, but it is best not to use more than 60 degrees.

Hello, the brewing method of medicinal wine:

Choose pure sorghum wine from 53 to 60 degrees, put your ginseng directly into it, and seal the bottle mouth without air leakage. Shake it once a day and brew for 100 days before drinking.

2. Prepare sorghum wine, drink as much as you want, and add as much as you want. until odorless and colorless.

3. Pour the ginseng wine that has been brewed for 100 days (the more days, the better) into another bottle, then pour in the new sorghum wine, and repeat 3 to 5 times.

The brewing technique teacher will teach you how to brew ginseng wine by hand.

Ginseng soaking wine, you can soak ginseng alone or with other ingredients to make a soaking wine, such as:

Recipe: 30 grams of ginseng, 500 grams of wolfberry, 100 grams of rehmannia rehmannia, 400 grams of rock sugar, Gu Yangkang, 5000 ml of additive-free soaking wine.

Production: After the above soaking materials are cleaned, they are packed into the jar, poured in the liquor, sealed, stored, and can be stored after 30 days.

Moreover, it is necessary to use clay jars or glassware to soak wine, and it is forbidden to soak in plastic and metal utensils, because plastic and metal wine will escape harmful substances due to the corrosive effect of wine. Moreover, glass and ceramics will not produce the above situation, and the degree of liquor is between 55 ° and 60 °