1. Nianzi wine

Nianzi, whose scientific name is Myrtle, is a common wild fruit in rural areas in the south, and it is also the favorite wild fruit of children in mountainous areas in the south. If you eat too much of this stuff on an empty stomach, it will be very difficult to poop. Maybe you experienced it when you were a child ... < P > 1. Select the ripe and full-grained twist.

2. Boil the twist until it is cooked, and the time should not be too long to prevent it from steaming; Then put it in a dustpan and put it in the sun. After drying, continue steaming and drying, and repeat it three times, that is, "three steaming and three drying".

3. Put the dried barnyard grass into a wine jar or a glass jar, and you can put some Chinese wolfberry and red dates appropriately. Adding some rock sugar according to personal taste will help improve the taste of Nianzi wine. Finally, pour in rice wine, usually about 1 kg of dried barnyard grass and 4 kg of rice wine.

4. Store in a sealed and cool place. After standing for three months, it can be opened for drinking. Of course, the longer the soaking time, the more mellow the taste.

2. Rosa roxburghii wine

Rosa roxburghii, the "king of vitamin C", is also known as Cucurbita spinosa, Kinashi, and Wenxian fruit. Rosa roxburghii is soaked in wine, and the wine is full of fragrance, which will be addictive if it is drunk for a long time.

1. Rinse Rosa roxburghii with clear water and soak for a few minutes.

2. Cut the cleaned Rosa roxburghii in half.

3. When cooking Rosa roxburghii, it must be steamed, so that the brewed wine is not only mellow in taste, but also beautiful in color.

4. Put the steamed Rosa roxburghii in the sun to dry, and be careful that it must be dried and hardened.

5. Beat the sun-dried Rosa roxburghii with a stick to beat off the thorns and seeds.

6. Put the dried Rosa roxburghii into a wine jar and pour in white wine or rice wine. (Generally, one catty of dried Rosa roxburghii and twenty jins of wine are added)

7. Store it in a cool place in a sealed way, and you can drink it after three months.

3. Gourd wine

Gourd has a very high nutritional value, and it can relieve rheumatism to some extent when used for soaking in wine.

1. Prepare a proper amount of Calligonum, cut off twigs and impurities on it, and clean it.

2. Drain the water and dry it. If you are impatient, you can also dry it in the oven.

3. Put the dried Calligonum into a glass jar, add white wine or rice wine, and store for about one month before drinking. If you want to drink the most mellow wine, store it for more than half a year.

iv. Mulberry wine

Mulberry wine is a fruit wine with a long history in Chaoshan, Guangdong Province. It is brewed from mulberry fruit and is a unique fruit wine.

1. Soak fresh mulberries in clear water for a few minutes.

2. Wrap the rock sugar in cloth and break it for later use.

3. Prepare a clean bottle and pour some white wine to disinfect the jar.

4. Drain the water of the mulberry and put it into a bottle.

5. Finally, pour the white wine to completely immerse the mulberry, and let it stand for one month.

v. Myrica rubra wine

Myrica rubra wine is unique in taste, rich in fragrance and mellow in taste.

1. Prepare mature and fresh wild bayberry, wash it with clear water and drain it, and then wash it again with high-alcohol liquor.

2. Prepare a wide-mouth glass bottle, clean it and dry it thoroughly.

3. Lay waxberry and rock sugar on top of each other, finally pour in white wine or rice wine, and seal it in the shade for three months.

note: if the selected waxberry is planted artificially, you don't need to put rock sugar, because it is already very sweet.

Vi. Apricot wine

Apricot also contains inorganic salts such as phosphorus, iron, potassium and calcium and a variety of vitamins, which is a good tonic.

1. Choose ripe and full apricots, wash them and put them in the shade to dry naturally. Do not expose them to the sun.

2. Put the dried apricots in a container, add rice wine, and leave them for 3 days before drinking. Of course, the longer they are left, the better they will taste.

Sixth, hawthorn wine

Hawthorn, also known as red fruit and mountain red, is very festive and lovable, and is a common wild fruit in winter. Hawthorn has the effect of promoting digestion and relieving greasy.

1. Dig the stalks of hawthorn, and dig both sides clean. Boil the hawthorn with water, let it cool, and then add 3 spoonfuls of salt to soak for 3 minutes.

2. Continue to rinse with boiling water for the second time, and do not touch raw water during the whole process.

3. finally, put the hawthorn into a jar, add a proper amount of crystal sugar, and then add white wine or rice wine. Sealed and stored in a cool place, you can open the can and drink it after one month.

VII. Dijiao Liquor

Dijiao is an excellent ground cover plant integrating medicinal, ornamental and health care functions. The fruit is a spherical berry with a diameter of .5-1.5 cm, which ripens in batches from July to September every year. The ripe fruit has a deep purple skin and a red flesh, which is also a good natural red pigment raw material.

1. Clean and dry the Herba Hedyotidis Diffusae

2. Put the dried Herba Hedyotidis Diffusae into a basin and crush it

3. Put the crushed Herba Hedyotidis Diffusae into a glass jar and seal it with wine. After one month, the wine and Herba Hedyotidis Diffusae can be filtered and stored separately with a cloth.

VIII. Seabuckthorn Wine

Seabuckthorn fruit has a high content of vitamin C and is known as the king of vitamin C.

1. crush the seabuckthorn fruit with a crusher (don't crush the seeds, otherwise it will affect the quality of the sand drum juice). Gravity juice and squeezed juice are separately put into the tank, the amount of which is 8% of the container, and then 5PPM of sulfur dioxide is added at one time.

2. After the amount of the pond reaches the requirements, artificial yeast is added and stirred evenly. The fermentation temperature is controlled at 18~23℃. If the sugar content is low during the fermentation, 1% sugar solution can be added, which is beneficial to the fermentation. After the sugar content of the juice is improved, the main fermentation lasts for 14 days.

3. The main fermented raw wine is separated and then put into the tank, with the capacity of 9% of the container for fermentation. It is advisable to control the temperature at about 23℃ until the fermentation stops, and then change the tank to fill the container. In order to prevent oxidation, the pool mouth is sealed and transferred to the aging stage. Half a year to more than one year.

4. It is determined by experiments that the gum content is .15%, and it can be clarified by adding 8ppm sulfur dioxide and naturally freezing at low temperature in winter for 7-15 days. After clarification, it is the original wine of Hippophae rhamnoides L.

5. firstly, pump the clarified upper layer wine of seabuckthorn original wine into other containers, and then mix it in layers from top to bottom. The blended semi-finished wine is tested for physical and chemical indexes, and then filtered by diatomite filter with cotton cakes. The filtered salad wine is clear and transparent, and the wine body is harmonious and stable.

6. Final inspection, bottling, labeling, packaging, boxing and warehousing of finished products.

IX. Pyracantha wine

Pyracantha fruit is rich in organic acids, protein, amino acids, vitamins and various mineral elements, which can be eaten fresh or processed into fruit wine and various drinks.

1. Pick fresh Fructus Hippophae, remove the hoof, pick out the sundries inside, wash and dry the water for later use.

2. Wash the glass jar and dry the water. Pour the fructus Hippophae into the glass jar, add the crystal sugar, pour the white wine, and seal it in a dry and cool place for 3 months.

1. Solanum nigrum wine

Solanum nigrum, also known as Heitiantian, Tianeggplant, Sophora alopecuroides and Tianpaocao, belongs to Solanaceae. Solanum nigrum fruit is a spherical berry, rich in juice, rich in aroma, and has the natural color of ruby. Solanum nigrum fruit is rich in nutrients, especially minerals and vitamins.

1. Selecting Solanum nigrum fruit

Selecting Solanum nigrum fruit is an important part in the production process. Pay attention to choosing undamaged and mature Solanum nigrum fruit, otherwise it will lead to food poisoning.

2. Fermentation

Solanum nigrum juice was fermented with artificial baking powder.

3. Distillation

The fermented Solanum nigrum fruit is separated from juice and peel residue, and then the white wine and peel residue are put together for distillation.

4. Storage

You can eat it after half a year, and then season it according to your personal taste.

Xi. Lantern Fruit Wine

The fruit of the lantern is rich in nutrients such as protein, fatty acids, amino acids, vitamins and mineral elements.

1. Choose fully mature, brightly colored and mildew-free lantern fruits as raw materials, and wash the dirt and impurities on the surface.

2. Use a crusher to break the washed bottle gourd, and separate the fruit stalks and sepals from the fruit pulp. Pour the fruit pulp into the fermentation barrel, and add 1g of 6% sulfurous acid per 1kg to kill the microorganisms on the fruit surface and the miscellaneous bacteria in the air.

3. Sugar is adjusted according to the proportion of 1.7 grams of sugar needed to produce alcohol with 1 degree, so that strawberry fruit wine with 1 degrees or more can be produced. Therefore, the sugar content of fruit pulp should be determined first, and sugar should be added when it is insufficient, so that the sugar content per 1 grams of fruit pulp is 2-25 grams. The most suitable environment for yeast activity is that the fruit pulp contains 8-12 grams of fruit acid, and citric acid can be added when the fruit acid is insufficient.

4. Put the prepared fruit pulp into a container, keep the temperature at 25-28 degrees, and start fermentation in 1-2 days. You can drink it in a few months.

12. Wild strawberry wine

Wild strawberry, whose scientific name is raspberry, can refresh people by soaking its fruit in wine. Let the mood relax, it has long been a fruit wine that people often drink.

1. Wash wild strawberries and remove their pedicles.

2. Absorb the surface moisture with napkin paper.

3. Mash a proper amount of rock sugar for later use.

4. find a sealed glass bottle for disinfection, and then spread a layer of strawberries.

5. Cover with another layer of rock sugar, so that one layer of strawberry is covered with rock sugar until it is full.

6. Pour enough high-alcohol liquor.

7. put two slices of lemon on the top, then seal them and put them in the shade for about 15 days. after one month, take out the strawberries and lemons and keep them, and brew them while drinking. after three months, the taste is the best.

XIII. Goat milk wine

Goat milk fruit acid is sweet. Generally, besides being eaten raw, it is salted with salt and pepper. If the fruit Dan is made of sugar, it will be even better. The best way to eat is to soak wine.

1. There are many different ways to make goat's milk wine. To make pure fruit wine with it, you can prepare 3 kilograms of fresh goat's milk and 15 grams of crystal sugar. After washing the prepared fresh goat's milk, remove the peel, then remove the core in the middle of its pulp, and put the pulp in a clean container.

2. Prepare a clean glass bottle, disinfect it at high temperature, then smear the inner wall with white wine and dry the water inside. Put goat milk pulp into a clean glass bottle and put a layer of rock sugar in it, so put it in the top layer alternately, then seal the bottle cap and put it in a warm place for fermentation, shaking it vigorously several times a day.

3. After a month or so, the goat milk fruit pulp can be fermented completely. At this time, a large number of bubbles can be seen, so that it can be fermented continuously for a period of time. Take out the filtered goat milk wine and put it into a clean glass bottle for secondary fermentation. After another month or so, the goat milk wine in the bottle can be fermented completely. After opening it, you can smell the rich wine and feel like you are going to heaven.

XIV. Polygonum cuspidatum wine

Clean the superior Polygonum cuspidatum and cut it into small pieces, put it in wine and soak it for one month before drinking. When using it, you can add a small amount of red sugar to color the wine.

15. Cipaoer wine

Cipaoer is a particularly popular wild fruit. It can be eaten directly, made into jam, and even made into wine for people to drink.

The steps of soaking wine in thorn buds are relatively simple. We need to prepare a large glass bottle and a proper amount of rock sugar, and then prepare a few Jin of thorn buds. The stinger must be a natural, mature, fresh stinger without decay or moth-eaten. After washing it, drain the water, then put it in a clean glass bottle, add a little rock sugar, finally cover the bottle, put it in a warm place for fermentation, and you can drink it in a month.

16. Schisandra chinensis wine

Schisandra chinensis can be used as medicine, as well as fruit, beverage processing, wine brewing and so on.

firstly, you need to prepare 5g of Schisandra chinensis, 1g of rock sugar and 1mg of rice wine. After that, put the washed and dried Schisandra chinensis in a glass bottle with rock sugar, add rice wine and store it in a cool place in a sealed way. It is best to shake it a few times a day so that it can be drunk after half a month.

Seventeen, August melon wine

In addition to fresh food, August melon can also be used for brewing wine, making fruit paddles and various drinks.

1. Collect ripe August melons, rinse them with clear water and dry them.

2. Put the August melon in a sealed jar, add enough rice wine, and ferment for three months to make the August melon wine.

XVIII. Wild wine

Wine brewing by rural people can be divided into six steps: selecting materials, washing and drying, removing stems and crushing, adding rock sugar, canning for fermentation and bottling for storage. First, pick the grapes from the vines, and then rinse them with clear water. Never stir them by hand, nor step on them with your feet, nor put them into the washing machine for cleaning, because the natural yeast on the grape skin should be preserved, and if it is washed violently, the natural yeast will be washed off. Clean the grapes, dry them, then remove the stalks, then crush the grapes, put them in plastic or glass containers, and then add some rock sugar according to your personal taste.

XIX. Mountain Queena Ding Wine

The brewing method of Mountain Queena Ding wine is the same as that of the above wine.

2. cactus fruit wine

cactus fruit is rich in protein, amino acids, vitamins, polysaccharides, flavonoids and pectin.

1. Select the ripe cactus fruit, remove the hairy needles, wash it with warm water, blanch it with water at 8-9℃ for 1 minutes, take out the broken dry angelica sinensis and fragrant incense in boiling water at 9-1℃ for 15 minutes, then pour it into a stainless steel container for cooling, put the cactus fruit, angelica sinensis and fragrant incense in a vat at 26-28℃ according to the proportion.

2. When the alcoholic degree of cactus juice reaches 9-11, the fermentation is terminated, and the cactus juice is separated again. After separation, it is fermented for 1 days at a temperature of 25-28℃, and the sugar degree reaches 21℃. After the acid content of the acidic juice reaches .8-1.2g, it is bottled and aged.

3. Seal the barrel, and pour the barrel once every four months in the first year, then once every six months, and once in August-October in the third year. Before pouring the barrel, the wine storage room should be fumigated and sterilized according to the standard, and then centrifuge and filter to prepare dry red wine and bottle it.

4, according to the standard formula for blending, the aldehyde content should not exceed .2%, fusel oil content should not exceed .3%, alcohol content.