Ginseng soaked in wine, about 4 or 5 years old, can you still drink it?

15 grams each, hippocampus.

10 grams of deer antler velvet each, 1000 grams of Gu Yangkang zero added wine for soaking wine.

Method: Grind ginseng and deer antler velvet into coarse powder, and then soak them in liquor with other ingredients for 1 month.

And, soaking wine, do not use plastic and metal utensils to soak wine, plastic, metal wine will be due to the corrosive effect of wine, escape harmful substances, and glass, ceramics will not produce the above situation, to use clay jars or glassware, liquor, the degree between 55 ° and 60 ° is better;

If the alcohol is high and sealed and stored properly, the general ginseng wine can be stored for about 5-8 years, because the wine itself has an antiseptic effect and can keep the ginseng wine from deteriorating, but it is generally recommended to start drinking it three months after brewing, and the nutritional value of drinking during this time is higher, and it is also recommended not to store it for too long, the longer it is stored, the lower the nutritional value of ginseng.

It should be drinkable, as long as it is stored in the right way, the ginseng brewing wine will not be bad.

Of course, you can drink it, baijiu is a high degree of wine, and theoretically there is no such thing as expiration.

If you seal it well and there is nothing abnormal in appearance, you can drink it, first take a small cup to taste if there is any strange taste, if there is no strange taste, it is recommended to have a small cup a day, do not drink too much.

As long as it's not fake, you can drink it for as many years. Sealing is also important.

Ginseng wine that has been brewed for more than ten years can be drunk. But the efficacy of ginseng can also be affected.

There is no mandatory time for ginseng soaking to pass the best tasting period or the best medicinal period, as it mainly depends on the ginseng selected and the alcohol chosen.

If the ginseng used is old, it is advisable to extend the soaking time appropriately so that the wine can fully absorb the nutrients in the ginseng; If the degree of the wine is higher, then the soaking time can be appropriately shortened; Finally, if you use slices instead of whole ginseng, the preparation time can be shortened accordingly.

It should be reminded that if other medicinal materials are added when preparing ginseng wine, then the medicinal properties of other medicinal materials need to be considered at the same time to adjust the processing time accordingly. However, if ginseng wine is too long, it will also affect the efficacy of ginseng, so it is generally recommended to start drinking alcohol after three months.

Ginseng soaked in wine can still be drunk after 10 years.

Because alcohol has the effect of disinfection and sterilization, and China's liquor has no expiration date, even if the wine is soaked for a long time, it will not affect the effect of alcohol, and bacteria will not be produced in the wine, so ginseng can continue to drink after 10 years of soaking.

The skin of ginseng in ginseng wine should be brownish-yellow or brownish-red, and the color of the wine should be dark brownish-yellow or yellow. When using ginseng to soak in wine, if the skin color becomes darker, it indicates that the active ingredient of ginseng, ginsenosides, has not been leached, and after all the ginseng components are leached, the skin of ginseng will turn white.

Ginseng has been soaked in wine for 20 years, and it is generally possible to drink it in this case. Because alcohol itself has an antiseptic effect, as long as the ginseng does not ulcerate, then there is generally no problem. Ginseng soaking wine can mainly play a role in nourishing the central qi and warming the blood veins.

However, it is still necessary to drink alcohol in moderation, and heavy drinking can also cause adverse effects on the body.