Nianzi, the scientific name of Myrtle, is a common wild fruit in rural areas of southern China, and it is also the favorite wild fruit for children in mountainous areas of southern China. If you eat too much on an empty stomach, it will be very difficult to poop. Maybe you experienced it when you were a child ...

1, choose full and mature twist.

2. Boil the twist and steam it for not too long to prevent steaming; Then put it in a dustpan and dry it in the sun. After drying thoroughly, continue to steam dry and repeat it for three times, that is, "three steaming and three drying".

3. Put the dried barnyard grass into a jar or glass jar, and put some medlar and red dates appropriately. Adding some rock sugar according to personal taste is helpful to improve the taste of Nianzi wine. Finally, pour rice wine, generally 1 kg dried barnyard grass, 4 kg rice wine.

4. Store in a sealed and cool place. After standing for three months, you can open the bottle and drink it. Of course, the longer the soaking time, the more mellow the taste.

Second, Rosa roxburghii wine

Rosa roxburghii is the "king of vitamin C", also known as thorn pumpkin, Kinashi and Wenxian fruit. Rosa roxburghii is soaked in wine, which has a strong flavor and is addictive after long-term drinking.

1. Rinse Rosa roxburghii with clear water and soak for a few minutes.

2. Cut the washed Rosa roxburghii in half.

3. Boil Rosa roxburghii, be sure to steam it, so that the brewed wine is not only mellow in taste, but also beautiful in color.

4. Dry the steamed Rosa roxburghii in the sun. Be careful, it must dry and harden.

5. Beat the sun-dried Rosa roxburghii with a stick to knock off the thorns and seeds of Rosa roxburghii.

6. Put the dried Rosa roxburghii into the jar and pour in white wine or rice wine. (Generally, one Jin of dried Rosa roxburghii and 20 Jin of wine)

7, sealed and stored in a cool place, can be opened for drinking after three months.

Third, jujube wine.

Hovenia dulcis Thunb. has high nutritional value, and it can relieve rheumatism to some extent when used for soaking wine.

1. Prepare a proper amount of Hovenia dulcis Thunb, cut off twigs and impurities on it, and clean it.

2. Drain and dry. If you are impatient, you can also put it in the oven to dry.

3. Put the dried Calligonum Calligonum into a glass jar, add white wine or rice wine, and store it for about one month before drinking. I want to drink the most mellow wine and store it for more than half a year.

Fourth, mulberry wine

Mulberry wine is a kind of fruit wine with a long history in Chaoshan, Guangdong. It is made of mulberry and is a masterpiece in fruit wine.

1. Soak fresh mulberries in clear water for a few minutes.

2. Rock sugar is wrapped in cloth and broken for later use.

Prepare a clean bottle and pour some white wine to disinfect the jar.

4. Drain the mulberry and put it in a bottle.

5. Finally, the mulberry is completely immersed in white wine and sealed for one month.

Five, Yangmei wine

Myrica rubra wine has unique taste, rich aroma and mellow taste.

1. Prepare ripe and fresh wild Myrica rubra, wash it with clear water, drain it, and then wash it with high-alcohol liquor.

2. Prepare a wide-mouth glass bottle, clean it and dry it thoroughly.

3. Stack waxberry and rock sugar layer by layer, finally pour in white wine or rice wine, and seal it in the shade for three months.

Note: If the selected bayberry is planted artificially, there is no need to put rock sugar, because it is already very sweet.

Six, apricot wine

Apricot also contains inorganic salts such as phosphorus, iron, potassium, calcium and various vitamins, which is a good tonic.

1. Choose ripe and full apricots, wash them and put them in the shade to dry naturally. Don't expose them to the sun.

2. Put the dried apricots in a container, add rice wine and leave for 30 days to drink. Of course, the longer the time, the better the taste.

Sixth, hawthorn wine

Hawthorn, also known as red fruit and mountain red, is very festive and lovable, and is a common wild fruit in winter. Hawthorn has the effect of promoting digestion and relieving boredom.

1, hawthorn peduncle, both sides should be dug clean, hawthorn should be cooked, cooled, and then soaked in 3 spoonfuls of salt for 30 minutes.

2, continue to rinse with boiling water for the second time, the whole process can not contact raw water.

3. Finally, put the hawthorn into the jar, add a proper amount of rock sugar, and then add white wine or rice wine. Sealed and stored in a cool place, you can open the can for drinking after one month.

Seven, wine.

Gentiana macrophylla is an excellent ground cover plant with medicinal, ornamental and health care functions. Its fruit is a spherical berry with a diameter of 0.5- 1.5 cm, which ripens in batches from July to September every year. Mature fruit has deep purple skin and red flesh, and it is also a good raw material of natural red pigment.

1. Clean the sweet potato and dry it.

2. Put the dried sweet potatoes into the basin and crush them.

3. Put the crushed sweet potato into a glass jar, add wine and seal it. After one month, wine and sweet potato can be filtered and stored separately with cloth.

Eight, seabuckthorn wine

Seabuckthorn fruit is known as the king of vitamin C because of its high content of vitamin C.

1. Crusher seabuckthorn fruit (seeds should not be crushed, otherwise the quality of sand drum juice will be affected). Put the gravity juice and squeezed juice into the tank respectively, accounting for 80% of the container, and then add 50PPM of sulfur dioxide at one time.

2. When the amount in the pool meets the requirements, add artificial yeast and stir evenly. The fermentation temperature is controlled at 65438 08 ~ 23℃. If the sugar content is low during fermentation, 10% sugar solution can be added, which is beneficial to fermentation. After the sugar content of fruit juice increased, the main fermentation lasted 14 days.

3. After the main fermented raw wine is separated, it is put into a pool with a capacity of 90% of the container for fermentation. It is advisable to control the temperature at about 23℃ until fermentation stops, and then change cans and fill containers. In order to prevent oxidation, the tank mouth is sealed and transferred to the aging stage. Half a year to 1 year.

4. It is determined by experiments that the glue content is 0.0 15%, 80ppm sulfur dioxide is added, and it can be clarified by natural freezing at low temperature for 7~ 15 days in winter. After clarification, it is seabuckthorn original wine.

5. First, pump the clarified upper-layer wine of seabuckthorn raw wine into other containers, and then stir it in layers from top to bottom. The physical and chemical indexes of the blended semi-finished wine were detected, and then filtered by cotton cake diatomite filter. The filtered salad wine is clear and transparent, and the wine body is harmonious and stable.

6. Final inspection, bottling, labeling, packaging, packing and warehousing of finished products.

Nine, pyracantha wine

Pyracantha fortuneana fruit is rich in organic acids, protein, amino acids, vitamins and various mineral elements, which can be eaten fresh or processed into wine and various drinks.

1. Select fresh seabuckthorn, remove hooves, pick out sundries inside, wash and dry.

2. Wash the glass jar and dry the water. Pour Hippophae rhamnoides into a glass jar, add crystal sugar, pour white wine, and seal in a dry and cool place for 3 months.

Ten, black nightshade wine

Solanum nigrum, alias Tiantianhei, Sky Eggplant, Sophora alopecuroides and Sky Soaking Grass, belongs to Solanaceae. The fruit of Solanum nigrum is a spherical berry with rich juice and rich aroma, which has the natural color of ruby. Solanum nigrum fruit is rich in nutrients, especially minerals and vitamins.

1. Picking Solanum nigrum fruit

Choosing good Solanum nigrum fruit is an important link in the production process. Pay attention to choose intact and mature Solanum nigrum fruit, otherwise it will lead to food poisoning.

ferment

Tomato juice is fermented with artificial baking powder.

3. Distillation

The fermented Solanum nigrum fruit was separated from juice and skin residue, and then the liquor and skin residue were distilled together.

store

It can be eaten after storage for half a year, and then seasoned according to personal taste.

Eleven, lantern fruit wine

Bottleneck fruit is rich in nutrients such as protein, fatty acids, amino acids, vitamins and mineral elements.

1. Choose fully mature, brightly colored and mildew-free hyacinths as raw materials, and clean the dirt and impurities on the surface.

2. Crush the washed gourd with a pulverizer, and separate the fruit stalks and sepals from the pulp. Pour the fruit pulp into a fermentation barrel, and add 6% sulfurous acid100g per100kg to kill microorganisms on the fruit surface and miscellaneous bacteria in the air.

3. Adjust the sugar according to the proportion of 1 .7 g sugar needed to produce1degree alcohol, and the strawberry fruit wine with1degree can be produced. Therefore, the sugar content of fruit pulp should be determined first, and then added when the sugar is insufficient, so that the sugar content of fruit pulp is 20-25 g per100 g. The most suitable environment for yeast activity is 8 acids per liter of pulp.

4. Put the prepared fruit pulp into a container, keep the temperature at 25-28 degrees, and start fermentation in 1-2 days. You can drink it in a few months.

Twelve, wild strawberry wine

Wild strawberry, scientific name raspberry, is refreshing to drink with its fruit and wine. Relaxing the mood has long been a kind of fruit wine that people often drink.

1. Wash wild strawberries and remove their pedicels.

2. Absorb surface moisture with a napkin.

3, the right amount of rock sugar mashed for use.

4. find a glass bottle that can be sealed and disinfected, and then spread a layer of strawberries.

5. Then cover with a layer of rock sugar, so that the strawberries are covered with a layer of rock sugar until they are full.

6. Pour enough high-alcohol liquor.

7. Put two slices of lemon on it, then seal it and put it in a cool place for about 15 days. A month later, take out the strawberries and lemons, and brew them while drinking. After three months, the taste is the best.

Thirteen, goat milk wine

Goat milk is sweet and sour. Generally, except for raw food, they are all pickled with salt and pepper. It would be better if Guo Dan was made of sugar. The best way to eat is to soak in wine.

1. Goat milk wine can be made in many different ways. If you want to use it as pure fruit wine, you can prepare 3 kilograms of fresh goat milk fruit and 0/500 grams of rock sugar/kloc. Wash the prepared fresh goat milk fruit, peel it, then remove the core in the middle of its pulp and put the pulp in a clean container.

2. Prepare a clean glass bottle, sterilize it at high temperature, then smear the inner wall with white wine and dry the water inside. Put goat milk into a clean glass bottle, put a layer of rock sugar on the top layer alternately, then seal the bottle cap, put it in a warm place for fermentation and shake it vigorously several times a day.

3. In about a month, goat milk pulp can be fermented completely. At this time, you can see a lot of bubbles, let it continue to ferment for a while. Take out the filtered goat milk wine and put it in a clean glass bottle for secondary fermentation. In another month or so, the goat milk wine in the bottle can be completely fermented. After opening it, you can smell the rich wine, and you will feel like going to heaven when you taste it.

Fourteen, Polygonum cuspidatum wine

Wash the superior Polygonum cuspidatum, cut it into small pieces and soak it in wine for one month before drinking. You can add a small amount of brown sugar to color the wine when you use it.

Fifteen, thorn bubble wine

Echinococcus is a particularly popular wild fruit. It can not only be eaten directly, but also be made into jam and fruit wine for people to drink.

The steps of soaking wine with thorn buds are relatively simple. We need to prepare a large glass bottle and a proper amount of rock sugar, and then prepare a few kilograms of thorn buds. The thorns must be natural, mature and fresh, without decay or moth-eaten. After washing, drain the water, then put it in a clean glass bottle, add a little crystal sugar, and finally cover the bottle, put it in a warm place for fermentation, and you can drink it in a month.

Sixteen, Schisandra wine

Schisandra chinensis can be used as medicine, fruit, beverage and wine.

First of all, you need to prepare 500g of Schisandra chinensis, rock sugar 100g, and rice wine 1000g. Then put the washed and dried Schisandra chinensis into a glass bottle filled with rock sugar, add rice wine and store it in a cool place in a sealed way. It is best to shake it several times a day so that you can drink it after half a month.

Seventeen, August melon wine

In addition to being eaten fresh, August melons can also be used for brewing wine, making fruit paddles and various drinks.

1. Select ripe August melons, rinse them with clear water and dry them.

2. Put the August melon in a sealed jar, add enough rice wine and ferment for three months to make the August melon wine.

Eighteen, wild wine

Brewing in rural areas can be divided into six steps: selecting materials, cleaning and drying, removing stalks and crushing, adding crystal sugar, canning for fermentation and bottling for storage. First, pick the grapes from the vines and rinse them with clean water. Don't stir by hand, don't step on it with your feet, and don't put it in the washing machine for cleaning, because the natural yeast on the grape skin should be kept. If it is washed violently, the natural yeast will be washed off. Clean the grapes, dry them in the air, then remove the stalks, then crush the grapes, put them in plastic or glass containers, and add some rock sugar according to personal taste.

Nineteen. Dingzishan wine

The brewing method of mountain wine is the same as the above wine.

Twenty, cactus fruit wine

Cactus fruit is rich in protein, amino acids, vitamins, polysaccharides, flavonoids and pectin.

1. Carefully select the ripe cactus fruit, depilate the needle, wash it with warm water, blanch it with water at 80-90℃ 10 minute, take out the broken dried angelica according to the proportion, and cook it with boiling water at 90- 100℃ 15 minute, then

2. When the alcohol content of cactus juice reaches 9- 1 1, stop fermentation and separate cactus juice again. After separation, it was fermented at 25-28℃ 10 day, the sugar content reached 2 1, and the acid content of the acid juice reached 0.8-1.2g.

3. Seal the barrel, and pour the barrel once every four months in the first year, once every six months, and once every August -65438+ 10 in the third year. Fumigating the wine bottle in the wine storage room according to the standard before emptying the barrel, and then centrifuging and filtering to make dry red wine and bottling.

4. According to the standard formula, the content of aldehydes and fusel oil should not exceed 0.002% and 0.003% respectively, and the alcohol content, sugar content, acid content and storage period of blended fruit wine are 10- 12, 8- 10% and 0.05-0.07% respectively.

Friendship guest: garlic wine

Garlic wine formula, 500 grams of garlic, 200 grams of sugar, 3 kg of white wine. Garlic wine has a good effect of dispelling cold. People with severe cold in their bodies can drink garlic wine to drive away the cold.

Peel and remove the film from garlic, wash and drain, pat evenly, and cut into 2~3 pieces if it is big; Put peeled garlic into a wine bottle, pour in white wine and white sugar, seal it, and leave it in the shade for more than 3 months. When drinking, take sake.

Haha, the world is really full of bubbles. Which of the above 20 kinds of wild fruit wine do you like to drink? Brewmaster was an alcoholic who drank more than five kinds, and Dionysus was a Dionysian who drank more than 10, and drank them all. Li Bai is candidly admit defeat.