How to make roxburgh wine How to make roxburgh wine

The prickly pear is spherical and covered with small thorns. It is a wild fruit with nourishing and fitness effects. The prickly pear can be dried and soaked in water for drinking, or fresh prickly pear can be used to soak in wine. However, when making prickly pear soaked wine, you must pay attention to the method of soaking prickly pear wine. You must not act blindly, which will result in making inferior wine, which is a waste of materials.

How to make sea buckthorn wine

1. Prepare the roxburghii

Be sure to choose golden-yellow prickly pears, which are mature. If the skin is green, it is not mature. Unripe prickly pears have a bitter taste and are not suitable for making wine. After choosing the prickly pears, cut them in half, rinse them, and put them in a cool place to dry.

2. Steamed Rosa roxburghii

Fresh sea buckthorn must be steamed before soaking in wine, so that the wine can taste more mellow and the color of the wine can be clearer. When making sea buckthorn wine, this step must not be ignored. Fresh sea buckthorn must be steamed. Put the dried sea buckthorn into the steamer, add appropriate amount of water, and steam it. This step is very simple, just like home-cooked steamed dishes.

3. Sun-drying sea roxburghii

After taking out the steamed prickly pear, expose it to the sun. After it is dried, put it in a clean cloth bag and beat it with a stick to peel off the prickly pear's thorns and seeds. After that, open the cloth bag and pick out the prickly pear meat. You can rest assured that the dried prickly pear will not break due to the beating of the stick.

4. Make Rosa roxburghii wine

Prepare a clean wine container, and be sure to disinfect it in advance to prevent the wine from becoming moldy. Pour the dried sea buckthorn and white wine into the container at a ratio of 0.5:10, and then add 3-5 taels of honey, so that the sea buckthorn wine has the sweet taste of honey. After that, seal it and store it. Do not place it in direct sunlight. It can usually be drunk in about a month.