Formula and making method of Maca soaked wine;
According to the formula of adding 150g (dry) maca to every 2.5kg liquor, the best liquor brewing effect was made with 50-60% pure grain. Choosing high-quality maca can be judged by color, among which black maca is the best, purple maca is the second, yellow maca is the third, and white maca is the last. As far as food experts know, black maca coffee produced in Lijiang, Yulong Snow Mountain on the snowy plateau has the best brewing effect, with an altitude of 3896 meters and a temperature difference of 30 degrees between day and night. Maca there has a long life and is naturally air-dried without fertilization. It is the purest maca. The container is made of Maca medicinal liquor soaked in a pottery jar or a glass jar. Wash the prepared maca, slice it (you can use maca dried fruit directly without cutting), pour it into a vessel, add a proper amount of white wine, and then seal it. Generally speaking, the nutrients can be dissolved in half a month at the earliest, and you can drink them. Soak for 2~3 months, the best effect. Drink a small cup every morning and evening, about 30~50 ml, not too much.
The biggest effect of maca wine is to tonify the kidney, you know.
The best formula of Marca sparkling wine collection
Wash the prepared maca, slice it (you can use maca dried fruit directly without cutting), pour it into a glass jar, add 50% white wine (too high a degree will destroy nutrients), soak it at the ratio of 1: 10, then seal it, and you can drink it after 2-3 months, with a small cup every morning and evening, about 30- 0. When making maca wine, you can add some other supplements, such as ginseng, medlar, cistanche deserticola, dog whip, bull whip, etc., which has better kidney-tonifying effect. Maca can be eaten in other ways besides processing medicinal liquor, which can also play a role in strengthening the body.