Nianzi, whose scientific name is Myrtle, is a common wild fruit in rural areas of southern China, and it is also the favorite wild fruit of 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, select the full-grained and mature twist.

2, cooking the twist, steaming, the time can not be too long, in case of steaming; Then put it in a dustpan and put it in the sun. After drying, continue steaming and drying, and repeat it three times, that is, "three steaming and three drying".

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

4. Store in a sealed and cool place. After standing for three months, it can be opened for drinking. Of course, the longer the soaking time, the more mellow the taste.

Second, Rosa roxburghii wine

Rosa roxburghii, the "King of Vitamin C", is also known as Cucurbita spinosa, Kinashi, and Wenxian Fruit. Rosa roxburghii is soaked in wine, and the wine is rich, so it will be addictive if it is drunk for a long time.

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

2. Cut the cleaned Rosa roxburghii in half.

3, cooking Rosa roxburghii, must be steamed, so that the wine brewed is not only mellow in taste, but also beautiful in color.

4. Put the steamed Rosa roxburghii in the sun and dry it. Be careful that it must be dried and hardened.

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

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

7, sealed and stored in the shade, you can open the altar to drink after three months.

Third, the jujube wine

The nutritional value of Hovenia dulcis Thunb is very high, and it can relieve rheumatism to some extent when used for soaking in wine.

1, prepare a proper amount of Calligonum, cut off twigs and impurities on it, and clean it.

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

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

Fourth, mulberry wine

Mulberry wine is a fruit wine with a long history in Chaoshan, Guangdong Province. It is made from mulberry fruit and is a masterpiece among fruit wines.

1, soak the fresh mulberries in clear water for a few minutes.

2. Wrap the rock sugar in cloth and break it for later use.

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

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

5. Finally, pour in white wine to completely immerse the mulberry, and seal it for one month.

Five, Yangmei wine

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

1. Prepare ripe and fresh wild Myrica rubra, wash it with clear water and drain it, and then wash it again 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 waxberry is planted artificially, there is no need to put rock sugar, because it is already very sweet.

Six, apricot wine

Apricots also contain inorganic salts such as phosphorus, iron, potassium and calcium and a variety of vitamins, which is a good tonic.

1, choose ripe and full apricots, wash them and put them in the shade to dry naturally. Please do not expose them to the sun.

2. Put the dried apricots in a container, add rice wine, and leave them for 30 days to drink. Of course, the longer they are left, the better they will 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 greasy.

1, hawthorn pedicels, both sides should be dug clean, the hawthorn should be boiled in water, cooled, and then soaked with 3 spoonfuls of salt for 30 minutes.

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

3. Finally, put the hawthorn into a 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 and drink it after one month.

Seven, the wine.

Gentiana scabra 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. The ripe fruit has a deep purple skin and a red pulp, which is also a good natural red pigment raw material.

1, clean and dry in the sun.

2. Put the dried sweet potato into a basin and crush it.

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

Eight, seabuckthorn wine

Seabuckthorn fruit has a high content of vitamin C, which is known as the king of vitamin C.

1, use a crusher to crush the seabuckthorn fruit (don't crush the seeds, otherwise it will affect the quality of the sand drum juice). Gravity juice and squeezed juice are separately put into the tank, the amount of which is 80% of the container, and then 50PPM of sulfur dioxide is added at one time.

2. After the amount in the pond meets the requirements, add artificial yeast, stir evenly, and control the fermentation temperature at 18~23℃. If the sugar content is low during fermentation, add 10% sugar solution, which is beneficial to fermentation. After the sugar content of juice is improved, the main fermentation will be 14 days.

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

4. It was determined by experiments that the gum content was 0.0 15%, and it could be clarified by adding 80ppm sulfur dioxide and naturally freezing at low temperature in winter for 7~ 15 days. After clarification, it was the original wine of Hippophae rhamnoides.

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

6. Final inspection, bottling, labeling, packaging, boxing 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, pick fresh pyracantha fortuneana fruit, remove hoofs, pick out the sundries inside, wash and dry the water for later use.

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

Ten, black nightshade wine

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

1. Selecting Solanum nigrum fruit

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

Step 2 ferment

The nightshade juice was fermented with artificially made baking powder.

3. Distillation

The fermented Solanum nigrum fruit was separated from juice and peel residue, and then the white wine and peel residue were put together for distillation.

Step 4 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 protein, fatty acids, amino acids, vitamins, mineral elements and other nutrients.

1, choose fully mature, brightly colored and mildew-free lantern fruits as raw materials, and wash the soil and impurities on the surface.

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

3. Adjust sugar according to the ratio of 1 degree of alcohol demand1.7g of sugar, so as to produce strawberry fruit wine with1degree or above. Therefore, the sugar content of fruit pulp should be determined first, and sugar should be added when it is insufficient, so that each100g of fruit pulp contains 20-25g of sugar and yeast.

4. Put the prepared fruit pulp into a container, keep the temperature at 25-28 degrees, and start fermentation in1-2 days. You can drink it in a few months.

Twelve, wild strawberry wine

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

1, wash wild strawberries and remove the pedicle.

2. Absorb the surface moisture with napkin paper.

3, the right amount of rock sugar is mashed and set aside.

4. Find a glass bottle that can be sealed for disinfection, and then spread a layer of strawberries.

5, then cover with a layer of rock sugar, so that a layer of strawberries is covered with rock sugar until it is full.

6. Pour enough high-alcohol liquor.

7. Put two slices of lemon on the top, then seal them and put them in the shade for about 15 days. After one month, take out the strawberries and lemons and keep them there, and brew them while drinking. After three months, the taste is the best.

Thirteen, goat milk wine

Goat milk is sweet in fruit acid. Generally, in addition to being eaten raw, it is eaten after being salted with salt and pepper. If the fruit Dan is made of sugar, it will be even better. The best way to eat is to soak wine.

1, goat's milk soaked in wine has many different methods. If you want to make pure fruit wine with it, you can prepare 3 kilograms of fresh goat's milk and 1500 grams of rock sugar. After washing the prepared fresh goat's milk, remove the peel, then remove the core in the middle of its pulp, and put the pulp into a clean container.

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

3. After a month or so, the goat milk fruit pulp can be fermented completely. At this time, a large number of bubbles can be seen, so that it can continue to ferment for a period of time. Take out the filtered goat milk wine and put it into a clean glass bottle for secondary fermentation. After another month or so, the goat milk wine in the bottle can be fermented completely. After opening it, you can smell the rich wine, and it will feel like you are going to heaven when you taste it.

Fourteen, Polygonum cuspidatum wine

Clean the superior Polygonum cuspidatum, cut it into small pieces, put it in wine and soak it for one month before drinking. When using it, you can add a small amount of red sugar to color the wine.

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 in 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 stinger must be a natural, mature, fresh stinger without decay or moth-eaten. After washing it, drain the water, then put it in a clean glass bottle, add a little rock sugar, 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, and can also be used as fruit for eating, beverage processing, wine brewing and so on.

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

Seventeen, August melon wine

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

1 Pick the 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

Wine brewing by rural people can be divided into six steps: selecting materials, washing and drying, removing stems and crushing, adding rock sugar, canning for fermentation and bottling for storage. First, pick the grapes from the vines, and then rinse them with clear water. Never stir them by hand, nor step on them with your feet, nor put them into the washing machine for cleaning, because the natural yeast on the grape skin should be preserved, and if it is washed violently, the natural yeast will be washed off. Clean the grapes, dry them, then remove the stalks, then crush the grapes, put them in plastic or glass containers, and then add some rock sugar according to your personal taste.

XIX. Mountain Queena Ding Wine

The brewing method of Shan Queena Ding wine is the same as that of the above wine.

Twenty, cactus fruit wine

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

1, select ripe cactus fruit, remove hairy needles, wash it with warm water, blanch it with water at 80-90℃ for 10 min, take out the broken dry angelica according to the proportion, cook it with boiling water at 90- 100℃ along the incense until it reaches 15 min, and then pour it into a stainless steel container for cooling.

2. When the alcohol content of cactus juice reaches 9- 1 1 degree, the fermentation is terminated and separated again. After separation, the cactus juice is fermented for 10 day, the temperature is between 25-28℃, the sugar content reaches 2 1 degree, and the acid content of acidic juice should reach 0.8-/kloc.

3. Seal the barrel, and pour the barrel once every four months in the first year, then once every six months, and once in August 8- 10/October in the third year. Before pouring the barrel, carry out fumigation sterilization in the wine storage room according to the standard, then centrifuge and filter to prepare dry red fruit wine and bottle it.

4. Blend wine according to the standard formula. The content of aldehyde and fusel oil shall not exceed 0.002%, and the alcohol content 10- 12, sugar content 8- 10% and acid content 0.05-0.07%. Adjust the storage of blended fruit wine.

Friendship guest: garlic wine

Garlic wine formula, 500 grams of garlic head, 200 grams of white 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 dispel cold.

Peel off the skin and film of garlic head, wash it, drain it, pat it, and cut it into 2~3 pieces if it is large; Put the peeled garlic head 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. Do you like to drink any of the above 20 kinds of wild fruit wine? Brewmaster is the one who has drunk more than 5 kinds of drunkards and 10 kinds of Dionysus. Li Bai is candidly admit defeat.