Which is the best ginseng for making wine

There are so many types of ginseng, generally speaking, they can be divided into red ginseng, white ginseng, sugar ginseng and raw ginseng. So which is the best ginseng to use in wine?

Red ginseng in wine is suitable for warm tonic

Generally speaking, red goods (i.e. including red ginseng and ginseng from the stone pillar) are warm in nature and are suitable for people who are weak and afraid of cold and anemic.

White ginseng and sugar ginseng are suitable for flat tonic

Raw ginseng, i.e. fresh ginseng washed and dried, is cool in nature and is suitable for people with high blood pressure and internal heat; white ginseng (Jilin ginseng) and sugar ginseng are mild in nature and can be taken by all except those with diabetes.

Introduction of ginseng types and uses

Among the three types of ginseng mentioned above, red ginseng is the best quality. Red ginseng can be taken by elderly people who do not have high blood pressure, are generally weak and have cold extremities. Some elderly people who have heavy internal heat and often feel dry mouth should take raw ginseng, white ginseng and American ginseng. For those who are weak after illness and should not take heavy tonic, white ginseng is generally suitable because it is calm and warm in nature, with gentle tonic power and easy to absorb. Young and middle-aged people are energetic and generally do not need to take tonic, as long as they pay attention to nutrition in their diet. For those who have good health and good appetite for a long time, they can take small amount of red ginseng, ginseng, red ginseng beard.

Ginseng wine recipe

All kinds of ginseng can be soaked in wine with fresh and dried ginseng, and there is no requirement for size and thickness, as long as there is no mold, deterioration, insects, often the whole herb is soaked, but ginseng slices or meal crushed, the effect is better.

Ginseng Tonic Wine

Recipe: 1 branch of organic ginseng, 25 grams of ripe groundnut, 90 grams of Chinese wolfberry, 100 grams of rock sugar, 2500 grams of pure grain white wine. Method: Remove the reed head of ginseng, bake it softly, slice it, remove the impurities of Chinese wolfberry, put it into a clean gauze bag with white ripe earth, seal the bag, put the bag into the wine and soak it in a sealed way, stir it once a day. After 15 days of soaking, filtered with clean gauze, take the medicinal wine and set aside. Put rock sugar into a pot, add a small amount of water to heat dissolve and boil, boil until you see a slight yellow, while hot, strain to remove the slag, wait until cool and then add the medicinal wine, stir well. After standing for some time, take the clear liquor and drink. Effects: A great tonic for qi and blood. Calms the mind, nourishes the liver and brightens the eyes. It is suitable for physical weakness, neurasthenia, dizziness and dizziness, and has the function of strengthening the body and prolonging life. Dosage: Take 15-20 ml twice a day, each time.

Ginseng Lingzhi Wine

Recipe: 2 sticks of organic ginseng, 60 grams of Ganoderma lucidum, 1500 ml of pure grain white wine. Indications: Loss of sleep, poor appetite, coronary heart disease, old age and weakness after illness. Dosage: Immerse ginseng and Ganoderma lucidum together in white wine for more than 7 days. Each time l spoon, drink 1-2 times a day.

Ginseng and wolfberry wine

Recipe: 30 grams of organic ginseng slices, 500 grams of Chinese wolfberry, 100 grams of ripe groundnut, 4000 grams of rock sugar, 5000 ml of top quality pure grain white wine. Indications: Replenishing qi and replenishing blood, with significant effect on various strain and deficiency diseases such as less food, weakness, night sweating, insomnia, dizziness and lumbar pain. Preparation: Put together into an altar, seal with a lid. 20 days for filtration, then put the wine into the altar again and seal. 30 days for drinking.