Rhizoma Rehmanniae is sweet in taste, slightly warm in nature, and has various effects such as nourishing blood and nourishing Yin, benefiting essence, and filling the marrow. Many people use Rhizoma Rehmanniae in their daily lives to make medicinal food. Rhizoma Rehmanniae is also a good ingredient for making wine. So how do we make Rhizoma Rehmanniae wine?
How to Make Rhizoma Rehmanniae Wine
Rhizoma Rehmanniae is usually not brewed alone but is often brewed together with other medicinal herbs such as Angelica sinensis, goji berries, Cistanche deserticola, and Chinese yam. Below are two simple methods of making Rhizoma Rehmanniae wine.
Rhizoma Rehmanniae and Goji Berry Wine
Ingredients: 120g of Rhizoma Rehmanniae, 60g of goji berries, 1500ml of white wine.
Instructions:
1. Slice the Rhizoma Rehmanniae and put it in a cheesecloth bag along with the goji berries.
2. Place the Rhizoma Rehmanniae and goji berries in a wine bottle.
3. Pour in the white wine, seal the bottle, and shake well.
4. Place the bottle in a cool and dry place, and shake it once a day.
5. It can be consumed after about 20 days.
Rhizoma Rehmanniae and Essence-Nourishing Wine
Ingredients: 15g of Rhizoma Rehmanniae, 8g of goji berries, 8g of Polygonum multiflorum, 8g of Coix seed, 5g of Angelica sinensis, 5g of longan flesh, 1g of sandalwood, 500ml of white wine.
Instructions:
1. Slice the Rhizoma Rehmanniae, Polygonum multiflorum, and Angelica sinensis.
2. Put all the herbs in a cloth bag and tie it tightly, then put it in a wine jar.
3. Pour in the white wine, seal the jar, and shake well.
4. Shake it once a day.
5. It can be consumed after 15 days.
Should Rhizoma Rehmanniae be Sliced for Brewing Wine?
Slicing is better.
Alcohol is an excellent semi-polar organic solvent, and the medicinal ingredients of Rhizoma Rehmanniae are easily soluble in alcohol. Rhizoma Rehmanniae can be put into the wine whole or sliced. It is generally recommended to slice Rhizoma Rehmanniae before brewing wine. This way, the medicinal ingredients can blend with the alcohol more quickly and thoroughly, reducing the soaking time.
What Should Be Considered When Brewing Rhizoma Rehmanniae Wine
Wine-to-herb Ratio
It is recommended to use a ratio of 1:10 when brewing Rhizoma Rehmanniae wine, with 1 part Rhizoma Rehmanniae and 10 parts wine. Rhizoma Rehmanniae has no obvious toxic side effects and can be used in larger quantities. However, due to its greasy nature, excessive intake may hinder digestion and normal gastrointestinal function, leading to diarrhea, bloating, and other discomforts.
Choice of Brewing Container
Whether brewing Rhizoma Rehmanniae wine or other Chinese medicinal herbs wine, it is not recommended to use metal or plastic containers. The components of Rhizoma Rehmanniae may react with metal substances, producing harmful substances for the human body. Plastic is an organic material, and alcohol is an excellent organic solvent, which may dissolve substances from the plastic into the wine, which is detrimental to human health. Therefore, it is generally recommended to choose glass containers for brewing wine.
Choice of Wine
When brewing Rhizoma Rehmanniae wine, it is best to choose pure grain liquor with a degree of 50-60. Alcohol with a degree of 50-60 is more suitable for soaking medicinal wine. If the degree is too high, the effective ingredients in the herbs may not be extracted well. If the degree is too low, the taste of the wine will be affected, and the medicinal effects may not be fully exerted.
Soaking Time
Generally, Rhizoma Rehmanniae wine can be consumed after soaking for about 15-30 days. Medicinal wine is different from other wines in that it is not the longer the soaking time, the better. The storage period of medicinal wine is usually 3-5 years. If soaked for too long, the quality of the herbs cannot be guaranteed, and it may be harmful to consume. Generally, the soaking time for medicinal wine is about 15 days to 3 months.
How to Consume Rhizoma Rehmanniae Wine
Take 15-30ml at a time, 1-2 times a day.
It is generally recommended to consume 15-30ml of Rhizoma Rehmanniae wine at a time, 1-2 times a day. Due to the greasy nature of Rhizoma Rehmanniae, it is not easily digested. Overconsumption may hinder digestion and cause symptoms such as loose stools and bloating. Moreover, excessive alcohol consumption is not good for gastrointestinal health.
Precautions for Consuming Rhizoma Rehmanniae Wine
1. Do not consume with radishes.
Radishes have a cooling nature and have the functions of eliminating qi and resolving stagnation. Consuming Rhizoma Rehmanniae and radishes together may affect the nutritional components of Rhizoma Rehmanniae and reduce its therapeutic effects.
2. Do not consume with "Three Whites".
"Three Whites" refers to the white parts of scallions, leeks, and Chinese chives. The "Three Whites" have strong dispersive effects, while Rhizoma Rehmanniae is mainly used for nourishing. Consuming Rhizoma Rehmanniae with "Three Whites" may reduce its nourishing effects.
3. Not suitable for individuals with weak spleen and stomach.
Since Rhizoma Rehmanniae is greasy in nature and not easily digested, individuals with weak spleen and stomach are not recommended to consume Rhizoma Rehmanniae wine. It may cause symptoms such as abdominal distension and poor appetite, which can worsen symptoms of spleen deficiency.
4. Not suitable for individuals with a cold.
Colds are caused by the invasion of external pathogens and should be treated by dispersing them rather than tonifying. Rhizoma Rehmanniae is a tonic herb, and consuming Rhizoma Rehmanniae wine may cause the retention of pathogenic factors in the body, worsening cold symptoms or prolonging the duration of the illness.
5. Not suitable for individuals with phlegm stagnation.
"Ben Cao Cong Xin" states, "Rhizoma Rehmanniae is sticky in nature and can obstruct the chest and diaphragm, so caution is advised for those with phlegm and qi stagnation." Due to the sweet taste and greasy nature of Rhizoma Rehmanniae, consuming Rhizoma Rehmanniae wine may aggravate symptoms such as excessive phlegm in the throat, chest tightness, and palpitations.
