How long does it take to soak ginseng in wine

Nowadays, many people pay more attention to healthy eating. From the daily practice of wine soaking, we can see that the pursuit of health has taken on many different forms. When making medicinal wine, it is very important to pay attention to the selection of materials and the control of time. Ginseng can nourish our body, and by combining it with other tonic herbs, it can nourish people with weak constitutions very well, but you need to know more about the time.

How long is it best to soak ginseng in wine? Ginseng is a precious Chinese medicinal material that is familiar to everyone. It is a perennial herb of the Araliaceae family and the genus Panax. It is also known as yellow ginseng, club, etc. In ancient times, ginseng was elegantly called Huangjing, Dijing, and Shencao. Ginseng is known as the "king of herbs" and is one of the world-famous "three treasures of Northeast China".

The effects of ginseng are to replenish vital energy, consolidate the body, promote salivation and calm the mind. It is used to treat exhaustion, loss of appetite, fatigue, nausea and vomiting, loose stools, weak cough and shortness of breath, spontaneous sweating and sudden collapse, palpitations, forgetfulness, dizziness and headache, impotence, frequent urination, thirst, metrorrhagia in women, slow fright in children, and long-term deficiency, and all symptoms of insufficient qi, blood and body fluids.

Using ginseng to make ginseng wine has a long history in China, so how long should ginseng be soaked in wine?

Generally speaking, there is no fixed time for brewing ginseng medicinal wine, but it depends on the specific situation. If the alcohol content of the wine used is higher and its dissolving ability is stronger, the ginseng can be soaked in the wine for a shorter time; if the ginseng used is relatively old, the soaking time should be appropriately extended so that the wine can more fully absorb the nutrients in the ginseng; if ginseng slices are used, the soaking time can be slightly shorter. At the same time, the time for brewing ginseng wine is also related to other materials in the recipe. Different recipes use different materials, so the brewing time will of course be different, ranging from one week to one month, which cannot be generalized.

Ginseng and Ganoderma Lucidum Wine

Recipe: 1 large ginseng, 30 grams of Ganoderma lucidum, 750 ml of white wine.

Indications: Insomnia, poor appetite, coronary heart disease, and frailty after illness.

Dosage: Soak ginseng and ganoderma lucidum in white wine and drink it after more than 7 days. Take 1 spoon each time, drink 1-2 times a day.

Ginseng and wolfberry wine

Recipe: 30 grams of ginseng, 500 grams of wolfberry, 100 grams of rehmannia root, 4000 grams of rock sugar, and 5000 milliliters of white wine.

Main indications: Tonifies Qi and blood, and has significant effects on various strain and deficiency syndromes such as loss of appetite, fatigue, night sweats, insomnia, dizziness, and low back pain.

Preparation: Put them into the jar together and seal it with a lid. Filter after 20 days, then put the wine into the jar and seal it. It can be consumed after 30 days.

I believe that after reading this article we have an understanding of the time control for ginseng wine soaking. There is no clear answer at present. We can choose the appropriate time according to the purpose of our wine making. During the wine making process, we must pay attention to the sealing of the wine jar to ensure that nutrients will not be lost, so that the medicinal wine can have its effect.