How to brew in chinese wolfberry wine? Lycium barbarum is a good health care product. Lycium barbarum has many functions. Eating Lycium barbarum properly is good for your health. There are many ways to eat Lycium barbarum. For example, it's good to be chinese wolfberry wine, so how does chinese wolfberry wine do it? Let's take a look!

How to brew in chinese wolfberry wine 1 1, soaking method

Select the first-class mature Ningxia Lycium barbarum, and remove the moldy and deteriorated inferior fruits and other impurities. Rinse quickly with clear water to remove impurities such as dust, and then expose to the sun until dry. Then choose common drinking wine and test the degree.

2, container preparation

The container for soaking chinese wolfberry wine can be a glass jar with a lid, a porcelain jar, etc. Clean and dry the container. Blow dry the uncovered container with silk or pig and sheep bladder, and cover it with wheat skin and rice skin.

3. Preparation of other articles: prepare silk, gauze and clean water (deodorization).

4, broken:

Crush the sun-dried Lycium barbarum (or break it with a steel mill) and use it all to expose the seeds.

5, soaking:

Put the broken Lycium barbarum into a container, and then inject the white wine. The general proportion is that every 65,438+0,000 grams of liquor, 300 grams of Lycium barbarum is added, stirred evenly, sealed and placed in a cool and dry place. Start stirring every 2-3 days 1 time, and stir every 2 days 1 time after 7 days. Soak for 2 weeks and then filter.

6. Filtering:

Slowly filter the brewed wine into another container through silk or gauze (gauze needs 4 layers). Finally, squeeze the medlar until no wine is filtered out, and then throw it away. Standing the filtrate for 7 days, then filtering twice, with 2 layers of silk and 6-8 layers of gauze; Filter slowly as described above. The liquid obtained at this time should be orange and transparent, and kept in the shade for 30 days. If there is sediment at the bottom of the container or the liquid is still turbid, it can be filtered several times or mechanically.

7. Deployment:

According to the needs of drinking, the brewed chinese wolfberry wine can be adjusted to different degrees. Generally speaking, drinking medlar wine is relatively advanced, that is, 24-55 degrees.

After brewing, the alcohol content will be reduced, resulting in different alcohol content in each batch, which should be adjusted to a unified alcohol content. The specific method is to measure the alcohol content after brewing with an alcohol meter, calculate the amount of alcohol to be added, inject it and mix it evenly.

8. Finished product:

The wine should be a clear and transparent orange-red liquid, slightly viscous, with a rich, sweet, aromatic and mellow flavor.

Second, the fermentation brewing method.

(1) soaking:

Soak glutinous rice, red cereal or the mixture of glutinous rice and red cereal in warm water until it is completely soaked. (When soaking, add less water and add water frequently to ensure that there is no water completely. This process takes 2-3 days. After crushing Lycium barbarum, soak it in clear water until it is completely soaked, and the right amount of water is just completely soaked without touching water.

(2) steaming:

Steam the soaked Gu Mi thoroughly without pinching, and then quickly dry it to normal temperature; Putting the dried rice into a prepared fermentation container; Cook the soaked Lycium barbarum, dry it to room temperature, and soak it in water.

(3) The next song:

The koji (or saccharifying yeast) is soaked in warm water and activated, and then poured into a fermentation container. The temperature is generally controlled between 32-38℃, and try not to exceed 36℃, because the quality of wine is not good if the temperature is too low or too high. Stir every 4 hours 1 time. After two days, stir every 12 hours 1 time. After three days, the stirring basically stopped. After 6-7 days of fermentation, the soaked Lycium barbarum and the liquid are injected into a fermentation container, stirred evenly and filtered.

(4) filtering:

Filter with four layers of gauze or silk cloth, and put in a jar. Add100g of 75-degree edible alcohol into the jar mouth and seal it.

5] clarification thermalization:

If the sealed jar is stored in a cool place for more than six months, the wine will be further clarified and matured, and there will be a small amount of precipitated substances at the bottom of the jar.

[6] Deployment:

Gently pour out the wine stored for half a year, filter off the bottom with six to eight layers of gauze, add a small amount of clarified lime water for further clarification, stand for seven days and then filter with six to eight layers of gauze. Take out the clear liquid, measure the alcohol content with an alcohol meter, and blend. Generally, the natural alcohol content after fermentation is not lower than 16, which is the appropriate degree. The specific adjustment method is the same as before. If raised, it can be adjusted to the ideal alcohol content with edible alcohol. Chinese wolfberry wine brewed with yellow rice wine can be added with some brown sugar to adjust the taste.

The specific method is to dissolve brown sugar, filter it, inject it into wine, stir it evenly, let the prepared chinese wolfberry wine stand for two months, and filter it to remove impurities (because turbidity or partial precipitation will appear after the degree adjustment); Bottling to obtain the finished product. The color is light orange-red, and the orange is clear and transparent, which has the special flavor of chinese wolfberry wine.

Matters needing attention

In addition, chinese wolfberry wine can be obtained by extracting Lycium barbarum polysaccharide and directly injecting it into drinking wine according to a certain proportion.

How to make chinese wolfberry wine 2 1, the first step of making chinese wolfberry wine is very simple and does not need complicated operation, so the materials for making Lycium barbarum are enough, including Lycium barbarum, wine and crystal sugar.

In addition, it is also possible to prepare a clean glass bottle or ceramic jar, or you can buy some ceramic bottles and make them yourself.

3. The second is to pour the wine into the glass bottle, and then put the medlar and rock sugar into the glass bottle together, so keep it in the shade.

4. Shake the glass bottle every day, and Lycium barbarum can be more fully integrated into the wine, and the flavor of chinese wolfberry wine will be stronger.

5. Then a week later, pour out the wine, finally store it in the refrigerator, and take it out when you want to drink it.

6. This is the production method of chinese wolfberry wine that I introduced. Chinese wolfberry wine's making method is particularly simple, so wine lovers should not miss it.

Matters needing attention

Chinese wolfberry wine is easy to make, so do it yourself!