If the alcohol used has high alcohol content and strong solubility, the soaking time of ginseng in wine can be slightly shorter. If ginseng is used for a long time, the brewing time should be appropriately extended so that the wine can fully absorb the nutrients in ginseng. If ginseng slices are used, the brewing time can be slightly shorter.
At the same time, the brewing time of ginseng wine is also related to other materials in the formula. Different recipes use different materials, and the brewing time is of course different, ranging from one week to one month, which cannot be generalized.
The longer the soaking time of ginseng wine, the better. Medicinal liquor has a certain period of validity, and the longer it is soaked, the better.
Medicinal liquor has a certain period of validity, usually 3-5 years. Medicinal liquor is different from wine making. The longer the wine is brewed, the more mellow it becomes. However, the self-brewed medicinal liquor is not well sealed. If the time is too long, the quality of the wine cannot be guaranteed. Medicinal materials that are easily soaked can generally be soaked for 3 months. If sealed, it can be kept for a long time.
What are the benefits of drinking ginseng wine? 1. Nourishing ginseng is a kind of Chinese herbal medicine with strong nourishing effect. The liquor brewed with them can also warm the kidney and strengthen yang after drinking.
2. Supplementing qi and calming nerves is an important effect of ginseng wine. The biggest effect of ginseng, a Chinese herbal medicine, is to replenish qi and reduce the symptoms of deficiency of both qi and blood. After brewing with white wine, the effect of invigorating qi and calming the nerves will be better. Regular drinking can play a role in regulating qi and blood and treating insomnia.
3. dredging meridian and activating ginseng wine can dredge meridians, dispel wind and remove dampness, and has a good relieving effect on rheumatic diseases of human beings, which can reduce swelling and relieve pain. In addition, ginseng wine can also treat physical weakness, and has a good elimination effect on anorexia, fatigue, spontaneous sweating, dizziness and other symptoms caused by physical weakness.
4 Matters needing attention in brewing ginseng wine 1. Ginseng skin in ginseng wine should be brownish yellow or brownish red, and the color of the wine is dark brownish yellow or yellow.
2. When soaking wine with ginseng, if the skin color becomes darker, it means that ginsenoside, the effective component of this ginseng, has not been leached. After all the components of ginseng were leached out, the skin of ginseng turned white, and the brewed wine had no color, indicating that this ginseng wine had no medicinal effect.
3. If the ginseng is bleached with sulfur before being put into the wine bottle, the skin is generally white, but the wine soaked with ginseng should also be pale yellow, so it should have the unique aroma (earthy smell) of ginseng. If there is no unique aroma of ginseng, it means that ginseng wine is of poor quality and should not be selected.