Cherokee rose is very popular in the countryside. How to make wine is correct?

Cherokee roses, I remember when I was a child, were everywhere, but since the role of making wine with Cherokee roses was almost deified by everyone, even as a rural person, it has become increasingly difficult for me to pick them. So what is the correct brewing method of Rosa laevigata wine? I'm here to share with you my usual methods.

The Rosa laevigata in Hunan is in the mature season in October of the lunar calendar, and this time is also the golden season for picking Rosa laevigata. Although we don't have many here, it will take a long time to find a 35 kg back. Of course, you can't make wine when you pick it back, but you should handle it carefully.

Pretreatment of fresh Rosa laevigata after picking.

Of course, for the newly picked Cherokee Rose, the first step is to clean it and then remove the burr from the peel. My easiest way is to wear a pair of water shoes, rub them directly in a big basin, dry the water a little, and then steam them in a steamer for about half an hour.

After steaming, take it out and let it cool for a while. You can cut Rosa laevigata in half, dig out seeds and burrs with a small spoon, and then wash it again to dry. It is best to do it halfway, but of course it is not necessary to do it all.

The specific method of soaking wine in Rosa laevigata.

No matter what medicine is used, it must be a grain wine with a relatively high degree, and the wine with a temperature of about 50℃ is the best. In our hometown, we all use our own rice wine to soak, and the degree is relatively low, so it takes a long time to soak.

Cherokee rose without steaming, cutting and cleaning will add some rock sugar when soaking wine, because Cherokee rose without careful treatment will have bitter taste, and adding appropriate amount of rock sugar can improve the taste.

However, after careful treatment, Rosa laevigata does not need to add rock sugar when soaking wine, and the taste is very good. There is no specific standard for the amount of soaked wine. Generally, two Jin of Rosa laevigata can soak 6 ~ 8 Jin of wine. It is worth noting that the bottle for soaking wine should never be filled, or the bottle will burst when it expands.

There are many Rosa laevigata in the mountains and roadsides in rural areas, and they mature when they turn red in late autumn (10-1). Rosa laevigata is a traditional Chinese medicine, which has the functions of astringing, fixing semen and stopping diarrhea. Some farmers often pick some Rosa laevigata for making wine and some for making tea. So how does Rosa laevigata make wine correctly?

1, raw material selection. Cherokee rose can be bought from a drugstore or picked when it is ripe in the mountains. Rosa laevigata used for soaking wine should have full fruit, dry and red, no moth and mildew, remove surface burrs, wash and dry.

Cherokee rose can be used after processing or eaten raw. After processing, it focuses on the effects of fixing semen, reducing urine, astringing intestines and stopping diarrhea. However, raw products focus on stopping constipation, chronic diarrhea and dysentery, but sometimes they can cause abdominal pain after taking them. Therefore, it is recommended to concoct it.

2, the choice of wine. You can choose 50-60% rice wine or 50% pure grain liquor, and use glass or ceramic containers.

Soak the selected Rosa laevigata slightly, cut two petals longitudinally, remove hair and core, and air dry. According to the ratio of Rosa laevigata and honey of 5: 1, take honey and dilute it with appropriate amount of boiling water, pour it into Rosa laevigata, mix well and suffocate, then put it in a pot and stir-fry with slow fire until the surface is reddish brown and does not stick to your hands, and let it cool for later use. Other processing methods such as steaming, frying, stewing, washing wine and making salt are omitted.

The brewing method of Rosa laevigata wine is relatively simple, and the methods of raw Rosa laevigata or making Rosa laevigata wine are the same. Put the Cherokee rose in a clean and easy-to-put place prepared in advance, add the prepared rice wine or white wine into a container, soak the Cherokee rose in the wine, seal it, and store it in a cool and dry place for more than one month. Generally, the ratio of Rosa laevigata to wine is 5: 1.

1, the amount of Rosa laevigata wine: Rosa laevigata soaked in wine, usually after dinner and before going to bed, about 50 ml each time. Cherokee rose wine is not as toxic as centipede, but it is not suitable for excessive drinking.

2. Taboo of Rosa laevigata wine: Because Rosa laevigata has a certain warming and astringent effect, people who get angry, pathogenic heat and constipation should avoid using it, or it is safe to use it under the guidance of a doctor.

In short, it is better to make wine with the prepared Rosa laevigata as much as possible, which is more popular in rural areas. Also pay attention to the appropriate proportion, dosage control and taboos. If there is anything wrong with the above introduction, please correct me to show your gratitude!

In rural areas, there are generally two ways for Cherokee Rose to soak wine, one is to give or sell, and the other is to drink it by herself.

Give or sell

Soaking wine requires a certain image and gives people a beautiful appearance. You can see that Rosa laevigata is very big, full of wine, and the soaked noodles are golden in color, with a slight taste of wine and the sweetness of Rosa laevigata. This soaking method requires a beautiful and transparent glass bottle. Picking ripe Rosa laevigata, grinding off the outer layer for acupuncture, washing, selecting neat, full and golden ones, drying them in the sun until they are half dry, and putting them in glass bottles.

Then, pour more than 50 degrees of grain to brew white wine. Wine must be soaked in Rosa laevigata and sealed for six months. It is best to fill the bottle with a third of Cherokee roses. After several days of soaking, Rosa laevigata only swelled half of the glass bottle, half of the wine and half of Rosa laevigata. Almost the whole face can see the shape of each swollen Rosa laevigata, and the wine will be golden in color within half a year after soaking. The wine poured out of the cup has no impurities and is very sweet.

keep for personal use

You can pick older ones with brown color and no pests, grind off the outer layer of acupuncture, cut both halves, remove the head and tail, scrape off the seeds and fluff inside the Rosa laevigata, wash them, steam the cut Rosa laevigata in a steamer and spread them out to dry.

Put the fully dried petals of Rosa laevigata into a glass bottle, fill it to one third, pour it into more than 50 degrees of grain to make wine, seal it after filling it, and eat it in one month. In this way, Rosa laevigata will swell in the wine, almost half a bottle. Because it is steamed dry, basically all sick eggs have been eliminated, and wine can quickly enter the interior of Rosa laevigata and precipitate substances, so it can be eaten quickly. Faster drug effect and higher alcohol content.

Cherokee rose is very common in our mountainous countryside. Whenever it is ripe, we will pick some and soak them in wine.

Because there are few farmland in our mountainous areas, the rice grown is basically edible rice, and there are few varieties of glutinous rice for rice wine. People in the village seldom go out, and they like to get together for two drinks in twos and threes during the slack season, so almost all the drinkers in the village buy ready-made white wine, but they often have no taste after drinking it, so they use white wine to soak Rosa laevigata and Myrica rubra for a change.

1, selected Rosa laevigata fruit

The quality of fruit determines the taste of wine after brewing, so we must choose Cherokee Rose which is full of fruit, free from pests and not yet fully mature. Because the ripe Rosa laevigata contains a lot of sugar, it will be very sweet, and sweet wine is not hidden for people who like to drink it; Immature and astringent taste will affect the taste of wine, so you must first look at the maturity of Rosa laevigata when choosing.

2. Choice of wine

If you make wine, the stronger the alcohol, the better. Soak Rosa laevigata in at least 40% white wine, otherwise the soaking time will be much longer and the effect will not be so good.

First, put the picked Cherokee Rose into a snakeskin bag, seal it, move it with your feet, remove the thorns on the surface of Cherokee Rose, then pour it out, filter it with a sieve, wash it and dry it. If there is sunshine, it will be better to soak for half a day and the effect will be better.

Put a third of Cherokee roses into a large container and pour in highly alcoholic white wine. Be sure to seal it after soaking, otherwise the alcohol will volatilize and there will be no smell of alcohol after a long time.

Rosa laevigata is not common in rural areas and needs to be found in some mountainous areas. Some people may think that this is a kind of wild fruit, but it is actually Chinese medicine. In the past, it was often seen that Rosa laevigata was used to soak wine. In rural markets, some people specialized in selling medicinal liquor soaked by Rosa laevigata.

Rosa laevigata can't be eaten raw, and it is usually soaked in wine. When I was a child, I saw many farmers soaking this wine, and some places selling medicinal liquor often saw Cherokee Rose medicinal liquor. Nowadays, farmers seldom use Rosa laevigata. Most of them use medlar or bayberry to soak wine, which tastes better and tastes healthier.

The brewing method of Rosa laevigata medicinal liquor is not difficult to say. If you don't pay too much attention, just wash the Rosa laevigata, put it in a glass bottle, and then pour in high-alcohol liquor. It can be drunk after brewing for half a year, generally for some men, and is specially used for treating male diseases.

If it is brewed at home, it is natural to pay attention to it. You can cut the Rosa laevigata and find a sealed glass bottle. Some plastic bottles are still not recommended. It is better to use glass bottles, which can be preserved for a long time.

You can also buy rice wine with high rural degree for the wine you choose. 60 degrees is enough, and the price is not expensive. Farmers can generally accept rice wine. It is worth noting that Rosa laevigata should not be too full. Generally, it is enough to fill half a bottle. After all, Rosa laevigata can soak. Although the weight has not changed, the volume will become larger. If it is too full, the bottle may overflow.

When I was a child, I went to many farmers' homes to soak this wine. I thought it was a little strange at the time. Later, when I grew up, I found that some people sold this wine in the rural market, and I realized the usefulness of these wines. Nowadays, people still see this kind of wine from time to time in the rural market where medicinal liquor and ointment are sold, and the price is not expensive. Many farmers will buy it.

Moreover, farmers really can't find wild Rosa laevigata now, so they can't make their own wine. If they really need it, they can only buy it in the market.

In my personal opinion, in order to make Rosa laevigata delicious and medicinal, we should pay attention to the following points when making wine, namely, the selection of Rosa laevigata, the treatment of Rosa laevigata, the selection of containers and the selection of drinks.

First, let's take the purchase of Rosa laevigata as an example. I don't know if you know this. There are many Mao Mao and small thorns on the appearance of Rosa laevigata, so when dealing with Rosa laevigata, the first thing to do is to clean up all these Mao Mao and small thorns.

Moreover, when cleaning Rosa laevigata, if it is found that there are wormholes in Rosa laevigata and broken Rosa laevigata, it is necessary to dispose of all these Rosa laevigata, because these broken Rosa laevigata and Rosa laevigata with wormholes will not take long as they are put in wine.

These broken Rosa laevigata will go bad, and once these Rosa laevigata go bad, it will affect the quality and efficacy of wine, so when cleaning Rosa laevigata, we must pay attention to the quality of Rosa laevigata, and then dry it after all the Rosa laevigata are cleaned.

When the Rosa laevigata is completely dried, it needs to be steamed on the steamer for about 15 minutes, and then the steamed Rosa laevigata is dried again, and the last step is done twice, that is, it is often said that the Rosa laevigata is steamed for three times. After the Rosa laevigata is completely processed, a glass container needs to be prepared.

However, when preparing glass containers, you must prepare a proper amount of containers according to the specific number of Rosa laevigata, and you must clean the glass containers without oil stains, because if the glass containers are not clean, it will also affect the efficacy of soaking wine, and after the containers are selected, you must start preparing drinks.

However, when preparing drinks, I personally suggest choosing some 40-45% bulk liquor, because this degree of wine is most suitable for soaking Rosa laevigata. If the degree is too high, it will destroy the medicinal properties of Rosa laevigata, but once it destroys the medicinal properties of Rosa laevigata, it will be a bit deficient.

Therefore, when preparing drinks, it is best to choose 40-45 alcohol. Finally, after the drinks are ready, you can put the Cherokee Rose into the container for soaking, but the soaking time should be controlled for more than one year, because this kind of thing, Cherokee Rose, will only play its full role if it is soaked for a long time.

For a healthy life and exquisite quality of life, keeping in good health seems to be an old topic. Wine also has great health value. Since ancient times, people like to make wine with various ingredients, especially in rural areas. Nature endows us with unique conditions to make wine with various wild plants. There are many kinds of sparkling wine, such as: our most common jujube, wild wolfberry, wild Rosa laevigata fruit and so on.

According to the different components of the bubble, it can be divided into many kinds, and the value and function of each wine are also different. Soaking Rosa laevigata in wine is the most common method in China, which can be used for both dried and fresh fruits. In fact, Rosa laevigata is a kind of medicinal material and can be used as medicine. It can be used to make medicinal liquor for drinking, and can play a role in strengthening the body.

The fruit of Rosa laevigata is as big as jujube, with thorns and hairs on the surface, and there are more than a dozen cores inside, which is really like hawthorn, but the edible part has only one layer of epidermis. The first step in brewing wine with Cherokee Rosa laevigata fruit is to select the best fruit, which is large, full, deep red in color, mature and free from pests, then wash it with clear water to drain the water, and then remove the thorns and hairs on the epidermis for later use.

In the second step, it is best to use a magnetic jar or glassware for the wine soaking of Rosa laevigata, rather than plastic barrels or wooden utensils, so as not to affect the taste. We can clean the wine-soaking vessels prepared in advance, and after the wine-soaking vessels are dried, put the fruits prepared in advance into the container, and then add high-alcohol liquor or pure grain liquor and white sugar Jamlom. The degree of high-alcohol wine is preferably above 55-60 degrees, and the function of adding sugar is mainly used for fermentation. This will be more conducive to the brewing value of Rosa laevigata.

Step 3: After everything is ready, seal the container and store it in a cool place. Be careful not to let the sun shine directly, which will spoil the fruit and affect the texture of the wine. The rest is to wait patiently, and in about two months, an altar of Rosa laevigata wine will be ready.

Soaking wine with Rosa laevigata not only tastes good, but also has very good therapeutic value. Cherokee rose is rich in nutritional value, rich in various amino acids, fructose, malic acid, and various minerals needed by human body, as well as zinc and selenium. Regular drinking can also play a role in disease resistance and health care.

Cherokee rose used to grow in rural mountainous areas, especially in miscellaneous forests, and many fruits could be seen on a tree. In recent years, due to the acquisition in the market, local rural people are also making wine with Rosa laevigata.

Market to buy rural people, but also pick their own wine, more people looking up the mountain, the fruit becomes scarce. The Rosa laevigata tree is covered with spikes, and it will be stabbed if you are not careful. The fruit has the most thorns, thin and sharp. If it's stuck in your hand, it's not easy to find and it's hard to pull it out.

How to make wine with Rosa laevigata is correct. Let's take a look at the methods of rural Tujia wine making.

When picking cherry blossoms, you should pick ripe fruits and fruits that turn yellow and red. However, in the process of picking Rosa laevigata, we must pay attention to the fact that the Rosa laevigata tree has thorns and the fruit has fine thorns all over the body. Be careful when wearing gloves to prevent stinging.

In the process of re-selection, the rotten and insect-infested Rosa laevigata must be selected. In order to make the wine better and purer, you can also choose some immature Rosa laevigata.

Because Rosa laevigata is covered with thorns, in the process of processing, put on gloves with both hands and slowly remove the thorns with a knife. One end of the fruit branch must be cut off, and it is not advisable to leave it too long. Cherokee Rosa laevigata's head has some sharp black shells, which must be cleaned up when handling.

When soaking wine, wash the processed Rosa laevigata with clear water first, and then put it into the basket. Because there will be moisture on the surface of Rosa laevigata during cleaning, it can be dried in a cool place.

After the cleaned Rosa laevigata is dried, prepare the glass jar and wine.