We all know that ginseng is a tonic, and the price of a ginseng is more expensive. It is also a luxury to soak wine with ginseng. An uncle brewed a pot of wine with ginseng for more than five years. One day, he observed the wine he brewed and found that ginseng sprouted.
This surprised my uncle. He took out the ginseng. Asked a professional, it turned out that he didn't seal the bottle when he was making wine. After contact with oxygen, under the action of alcohol, ginseng teethed and grew out, which made my uncle a little embarrassed. I thought it was a spiritual ginseng, but I didn't seal the bottle properly.
Not all containers are suitable for soaking medicinal liquor. It is best to choose stable containers, such as glass and pottery pots. It is best not to use metal containers, such as containers made of gold and silver or plastic products. Generally speaking, containers made of these materials are unstable, so it is recommended that you do not use them to prevent them from deteriorating or even producing life-threatening harmful substances.
The longer the wine is soaked, the better. It is common to soak ginseng in wine. Ginseng can be soaked in wine alone, washed, water controlled, put into a wine soaking container, soaked in white wine, and sealed for about 3 months. Slightly higher liquor is more likely to kill the bacteria and germs of raw materials, and the water seepage of raw materials will also dilute the alcohol content. Moreover, with the passage of storage time, the alcohol content of liquor will also decrease, the alcohol content is too low, and it is easy to deteriorate after long-term storage. Therefore, high-quality pure grain wine with a soaking degree of 55~60 degrees is the best.