The main raw materials used in soaking wine in the red bean tree are its roots, stems, skins, branches and leaves, and then add the edible alcohol. The specific production method is to first stir its roots and stems and other raw materials, add one to five percent of the alcohol for maceration, and then continue to add, the total amount of alcohol is the total weight of the raw materials 8 to 15 times or so. The total amount of alcohol should be 8 to 15 times the total weight of the raw material. The temperature should be between 5 and 26 degrees Celsius, not too high or too low, and the time should be between 10 and 24 hours. In addition, during the extraction period, it should be stirred every hour for 5 minutes and then put into suitable containers.
Second, efficacy
The color of the wine soaked in red bean cedar is attractive, not only the taste is comfortable, the aroma is elegant, mellow and rich, is and also has a certain medicinal effect, is a good maintenance, good for human health.
Third, notes
The red bean cedar is a poisonous plant, if it is used directly to soak the wine content is not high, edible, and also very tasty. But note that it is, after all, poisonous, do not consume too much, to avoid adverse effects. In addition, attention should be paid to strictly follow the recipe.