Mulberry wine is a new type of fruit wine. It is the best fruit wine. It has the effect of nourishing, nourishing the blood and nourishing the blood. When consumed, it not only improves cold and flu problems in women’s hands and feet, but also nourishes the blood, strengthens the body, benefits the liver, tonifies the kidneys, and brightens the eyes. It is best consumed in the morning and evening. Mulberry wine can make you drink it for taste, health and charm.
The efficacy of mulberry wine
1、The fatty acids in mulberry wine can break down fat, lower blood lipids and prevent hardening of blood vessels.
2, mulberry wine contains black hair essence, can make the hair black hair bright.
3, mulberry wine can improve the blood supply of the skin (including the scalp), nourish the skin, make the skin white, tender, black, delay aging.
4, mulberry wine can enhance immunity, cancer prevention.
5、Mulberry wine mainly enters the liver and kidney. It nourishes the yin and nourishes the blood, generates body fluid and moistens dryness. It is suitable for liver and kidney yin deficiency blood deficiency, thirst, thirst, intestinal dryness and other diseases.
6、Frequent consumption of mulberry wine can make the eyes bright and relieve the symptoms of eye fatigue and dryness.
Mulberry wine is suitable for people to drink
1、Used for anaemia or auxiliary treatment of arthritis, rheumatism, neuralgia and musculoskeletal pain.
2、For the treatment of constipation, dry stools, yin deficiency and edema, and difficulty in urination.
3、It is used to nourish heart, liver, kidney and blood diseases, such as dizziness, tinnitus, palpitation, irritability, insomnia, weakness of waist and knees, etc.
4、Can whiten hair, clear heat and brighten eyes.
5、Treat female amenorrhea and irregular menstruation.
6、For elderly patients with weakness and deficiency of qi and blood, such as dry mouth and tongue, coughing and sweating, body fever, burning lips, yellow and sticky sputum, hoarseness, etc.
7、For diabetic patients with dryness and heat in the lung and stomach. It can stop smoking, resolve phlegm, clear stomach fire and disperse wind-heat.
8、Lower blood pressure, lower blood sugar, improve blood vessel sclerosis.
9、Mulberry wine can prevent cancer, anti-cancer, enhance immunity, promote cell growth, and enhance gastric power.
Mulberry wine production practices
Method 1
Materials used.
Mulberry 5 kilograms, rice 2 kilograms, the appropriate amount of song.
Practice.
1, the best choice of black and purple mulberry, wash with cool dry water, pound into juice.
2, glutinous rice processing method and yellow wine processing method is the same. Soak glutinous rice in water for half a day, rinse it well, then steam it into rice, put the water into a steamer, cover the steamer drawer with a layer of gauze, and boil the water until there is steam.
Put the glutinous rice on the cloth and steam for about an hour. You can taste the glutinous rice for yourself. If the rice is hard, sprinkle some water on the mixture and steam it for a while. After steaming, put it into a larger container, stir it with a spoon and cool it down until it is not hot. Use a medium temperature of about 30°C for fermentation. If the rice is too hot or too cold, it will affect the fermentation.
3. Boil mulberry juice, mix it with glutinous rice, add appropriate amount of wine yeast and mix well.
Depending on the seasonal temperature, the wine can be taken out when fermenting and will taste sweet and delicious.
Mulberry wine fermented for 40 days is sweet and sour with a rich aroma.
: 1 small glass at a time.
1 small glass at a time, 1-2 times a day.
Homebrewing experience: If you want to make the alcohol content high, you can add the right amount of sugar and the fermentation time will be longer.
Method 2
1、Process
Raw material → acceptance → crushing → tank feeding → ingredients → main fermentation → separation → after poisoning → first tank pouring (pool) → sealed aging for 2-3 months → second tank pouring (pool) → full tank (pool) sealed aging for 4-6 months → third tank pouring (pool) → clarification → filtration → mixing → storage for 1-3 months → filtration → bottling → finished product.
2、Operating point
General mulberry fruit of red, purple, purple or no deterioration is qualified, while the green mulberry fruit has low sugar content and should not be used before maturity.
Foreign substances should be removed and stored in leak-proof plastic bags, bags or stainless steel containers. Iron products should not be used.
Crushers and woodworking tools can be used for crushing. Bags should be crushed as much as possible and juice residues should be placed in tanks (ponds) for fermentation.
The ingredients are 100 kg of raw material, 150-200 kg of water, 40-50 kg of sugar and 20-25 mg/kg of potassium sulfite (k2s2o5). Add 3%-5% solution of active yeast.
After the main fermentation ingredients are put into the tank (pool), stir them well with stirring or shaking equipment and control the temperature at 22-28℃. After a few hours, fermentation starts. Stirring or twice a day, the fermentation time should be controlled to 3 days. After the main fermentation, the crusts should be separated immediately.
The separation process is carried out by filtering with gauze, clay cloth or other stainless steel equipment to separate the leather residue from the fermentation broth. The leather residue is pressed and the juice is mixed with the fermentation broth for post-fermentation. The post-fermentation time is controlled to be completed within 1 week, and the residual sugar content is less than 0.2%.
Method 3
If the mulberry is picked by yourself, it is unpolluted and not dirty, so you do not need to wash it or touch water. You can directly ferment it naturally with the wild yeast on the fruit.
1、First crush the mulberry by hand, or pour it directly into a blender and mix.
2、Add icing sugar (or white sugar) at a ratio of 50 to 100 grams of icing sugar per kilogram of mulberry. The role of sugar is mainly to ferment into alcohol.
3、After mixing sugar and mulberry juice, wrap several layers of gauze on the sandpaper lid. This gauze will not only solve the problem of fitting the lid, but also will not be too tight because the fermentation process will produce a lot of carbon dioxide. If it is too tight, the container may break or even explode.
5. After about 20 to 30 days, the mulberry wine has finished brewing. Use 3-4 layers of gauze (or buy a soup bag from the supermarket) to separate the dregs, and you will have a sweet and sour mulberry wine.
If you put the filtered mulberry wine in a bottle, seal it and drink it for three to six months, it will taste even better.
