How to make roxburgh wine? How to make roxburgh wine

Rosa roxburghii is the fruit of the wild plant Rosa roxburghii, a wild fruit that grows deep in the mountains. It is named after the large number of small hard thorns on the surface of the fruit. Rosa roxburghii is an important raw material for making roxburghii wine in many areas. The roxburghii wine made from it can improve aging and enhance physical fitness. However, many people still don't know how to make roxburghii wine. Today I will introduce this knowledge specifically.

How to make sea buckthorn wine

1. When making sea buckthorn wine, be sure to pick fresh, naturally ripe sea buckthorns. The sea buckthorns in nature mature in autumn every year. After maturity, the surface of the skin will turn golden yellow. If you harvest them when they are not ripe for making wine, the taste of the sea buckthorn wine will be particularly bad.

2. After harvesting the sea buckthorn, put on gloves, remove the hard thorns on its surface, and then use a clean knife to cut them into pieces. Put the cut sea buckthorn on the steamer and steam it in a steamer. After the water boils, steam it for about 20 minutes to fully cook the sea buckthorn.

3. Take out the steamed fruits and let them cool down, then put them in a ventilated place to dry. After drying, put them into a clean cloth bag and beat them repeatedly with a stick. This will break them and remove all the green and black characters in the sea buckthorn.

4. After the sea buckthorn is processed, put it directly into the jar for soaking wine. One kilogram of sea buckthorn can be soaked into ten kilograms of liquor. Add about 500 grams of rock sugar or honey during the soaking process. After putting the materials in, mix them evenly, then put them in a cool and ventilated place, seal them and soak them for a month. After that, the sea buckthorn wine will be ready.

How to make sea buckthorn wine

There is also a relatively simple way to make sea buckthorn wine. When needed, you can prepare 500 grams of sea buckthorn and 500 grams of liquor. Cut the sea buckthorn in the middle, put it in a sealable glass bottle, add the prepared liquor, seal and store for three months, then take out and filter it. The sea buckthorn wine can be drunk directly.