In the past two years, planting ginseng has become a common practice and a favorite planting project for many growers. So soaking ginseng in wine is a good choice. Basically, there is a certain emphasis on soaking wine, and the old method is better to use sorghum wine. But now, it is ok to soak ginseng with high concentration of wine, about 50 to 65 degrees. This degree of liquor is particularly good.
In addition, cultivated ginseng is not as valuable as wild ginseng, but with the popularity of ginseng, soaking wine with ginseng has become a custom, so soaking wine with ginseng has become a favorite pastoral pleasure for many people. When selecting ginseng, if you use fresh ginseng, try to choose ginseng that has been planted for more than five years to soak in wine. I have planted ginseng for seven years before, and I have a great sense of accomplishment.
Finally, generally speaking, the fresh weight of ginseng is about 3 Liang, and the soaking amount of liquor is about 4 kg to 6 kg. After soaking ginseng in wine, as long as we grasp the parameters and degrees of good people, we can better soak ginseng wine. I soaked it twice last year, and it is also a habit in the village to soak ginseng with white wine every year.
Put ginseng into high-alcohol liquor, and then seal it in a cool and ventilated place. The longer the soaking time, the better the quality of ginseng wine. Generally, dark yellow wine is better, and it is advisable to drink it once or twice each time.
Wild ginseng has a long growth period and has always been the top grade of health care medicinal materials. With the continuous improvement of people's living standards, people pay more and more attention to their health, and ginseng has become the first choice. With the explosive growth of demand and the successful implementation of modern scientific breeding, artificial cultivation of ginseng came into being. Of course, its efficacy is a little worse than that of wild ginseng, but it is quite good for brewing wine. Personal advice.
1: fresh ginseng has been used for more than 5 years.
2. Remove the pellet at the top of ginseng.
3. Choose grain wine above 50 degrees.
4. Don't use wine with special smell, such as sauce flavor, floral fragrance, medicinal fragrance, etc.
5. Add some medlar to neutralize the medicinal properties of ginseng and the taste of wine.
6. The brewing time is long (half a year is recommended, at least three months).
7: Add some wine if you want to drink.
8: Drink no more than 50 grams a day.
Ginseng is a famous medicinal material, which has many functions, but only by using the right method can it exert its greatest effect. Many men like to soak ginseng in wine, because soaking in wine can stimulate the beneficial components in ginseng and maximize the efficacy of medicinal liquor, while ginseng should be soaked in fresh wine. Let's take a look at how fresh ginseng is soaked in wine.
It is best to use fresh ginseng in the original ecology for soaking wine, and high-quality high-alcohol for brewing wine. Because of the high transparency of liquor, it is beneficial to observe its concentration and color. Fresh ginseng soaked in wine is best to be whole fresh ginseng, so that it has less turbidity and high transparency after soaking. Generally, the longer you soak in closed conditions, the better, and the light yellow ones can be drunk. If the yellow color is heavy, it means that the composition of ginseng is too high. Be sure to add some wine to avoid the symptoms of getting angry.
Ginseng tonic wine:
Prepare 30 grams of fresh ginseng, 20 grams of Lycium barbarum, and 0/.5 liter of white wine for later use;
First, wash fresh ginseng. Dry the water.
Second, put wine and ginseng into glass bottles and keep them sealed for one month before drinking. (Efficacy: tonify the middle qi and warm the blood vessels. )
It's a health product for this drinker, drinking two ounces a day,
Ginseng can be soaked in wine like this. If you use fresh ginseng to soak wine, you should wash it clean. Those who cut the reed head into sections should slice it and dry it. Soak 30 grams of ginseng in 500 ml of high-alcohol liquor and shake it every day for a week. It is very helpful for people who are weak and lack of qi and blood. At this time, ginseng, medlar, jujube and other ingredients can be better soaked in wine.
My answer and experience are similar to hers.
For a drinker, this is a health care product. Two ounces a day is enough.
Ginseng can be soaked in wine alone. A ginseng can be directly soaked in a bottle of white wine, or soaked in other materials according to the formula.
[Formula] Ginseng 1, Radix Rehmanniae Preparata 25g, Lycium barbarum 90g, rock sugar 100g, Guyangkang 2500ML wine not added.
[Method] Remove the reed head of ginseng, bake it soft, slice it, remove impurities from Lycium barbarum, put it in a clean gauze bag with Radix Rehmanniae Preparata, seal it, and put the medicine bag in wine for sealing and soaking, once a day/kloc-0. After soaking 15 days, filter with clean gauze and take the medicinal liquor for later use. Put the crystal sugar into a pot, add a little water, heat and melt until it is slightly Huang Shi, filter it while it is hot, remove the residue, cool it, add it into the medicinal liquor, and stir well. After standing for a period of time, take sake.
Artificial ginseng is common and has become a favorite planting project for many growers, so soaking ginseng in wine is a good choice. Basically, the brewed white wine has a certain degree of attention. The old method is better to use sorghum wine, but now, it is still possible to soak ginseng with high-concentration white wine, about 50 to 65 degrees. This degree of liquor is particularly good.