Making method for folium artemisiae argyi and honey wine
A manufacturing method, the technology of moxa wine, applied in the preparation of alcoholic beverages, etc., to achieve the effect of refreshing spirit and good taste
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Embodiment 1
[0016] Take 0.6 parts by weight of mugwort leaves, take 30 parts by weight of glutinous rice, take 30 parts by weight of honey, take 20 parts by weight of vinasse, take 6 parts by weight of Wuyi red yeast rice (rice koji), and put 30 parts by weight of glutinous rice into clean water to soak three Pick up and wash it in a few hours, put it in a steaming lunch box, then put 0.6 weight part of mugwort leaf into the middle layer of glutinous rice, steam it, take out and cool to 40 degrees Celsius, then add 6 weight parts of Wuyi red yeast rice (rice koji) to the glutinous rice, stir and put again Put the sterilized wine tank in a sealed temperature control to 35-40 degrees Celsius, and ferment for 48 hours, then add the remaining amount of softened water, and add 30 parts by weight of honey at the same time. Stir up and down, both sealed and fermented for 48 hours, then control the temperature to 20 degrees Celsius. Fermented for 20 days at —25°C, then add 20 parts by weight of glu...
Embodiment 2
[0018] Take 0.5 parts by weight of mugwort leaves, 25 parts by weight of glutinous rice, 25 parts by weight of honey, 15 parts by weight of vinasse, and 5 parts by weight of Wuyi red yeast rice (rice koji). Soak 25 parts by weight of glutinous rice in clean water for three hours, pick it up, and put it in a steaming lunch box, then put 0.5 parts by weight of mugwort leaves into the middle layer of glutinous rice, steam it, and cool to 40 degrees Celsius, then add 5 parts by weight of Uyin red yeast rice ( Rice koji) is added to the glutinous rice, stir evenly, put it into the sterilized wine tank, seal and control the temperature to 35-40 degrees Celsius, ferment for 48 hours, then add the remaining amount of demineralized water, and add 25 parts by weight of honey. Seal and ferment for 48 hours, then control the temperature to 20-25℃, and ferment for 20 days, then add 15 parts by weight of grain wine and ferment for 15-20 days, extract and filter the clear liquid, heat it to 85...
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