Comprehensive recipe for soaking yew wine:
Recipe 1: Use the roots, stems, bark, branches and leaves of fresh yew as raw materials.
The method is as follows: first crush the yew raw materials, namely leaves, branches, bark, stems, and roots, and then add 1% to 5% edible alcohol aqueous solution to the crushed materials for extraction. The amount is 8 to 15 times the weight of the material, the extraction temperature is 5 to 26°C, and the extraction time is 10 to 24 hours.
In order to improve the extraction effect, stir for 5 minutes every hour, and finally fill into yew wine according to the required volume.
Recipe 2: Use yew (fresh fruit), Guyangkang’s special wine without additives, and rock sugar as raw materials.
Method: Wash the yew with cold water and drain; put the yew into a bottle with wine, add rock sugar, seal with a glass lid, and store in a cool place for about a week You can drink it later.
The ratio of fresh yew fruit to soaking in wine is generally 1:3. Fresh yew fruits are seasonal like cherries and mulberries, and have a short shelf life. Therefore, dried fruits are generally used to soak in wine. Dried fruits do not contain moisture and are more suitable. Soak wine. The ratio of soaking wine is generally 1:8, and it can be drunk after soaking for about 20 days. 10-20 ml per day, drink in moderation, don’t be greedy.
Taboos for soaking yew in wine:
1. When making wine, you must use good quality pure grain wine with no additives. Eating alcoholic wine will destroy the raw materials due to additives. The efficacy and effect are greatly reduced.
2. It is forbidden to use plastic barrels for brewing wine (liquor is highly corrosive and will corrode harmful plastic components into the wine, affecting the efficacy and health). It is recommended to use glass and pottery containers.
3. Everyone’s physique is different. Remember to decide based on your own physical condition. Although yew infused wine has many uses, yew infused wine must be consumed in moderation under the guidance of a physician.