Quyang Jujube Wine [Hebei Quyang Specialty]

What is Quyang jujube wine? Authentic Hebei Quyang specialty: Quyang jujube wine

Content summary:Do you want to know what Quyang jujube wine is? This article is a detailed introduction to the special product of Quyang, Hebei Province - Quyang jujube wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Quyang jujube wine. The full text takes about 5 minutes to read, mainly including the basic introduction of Quyang jujube wine and its nutritional value? What are the product characteristics of Quyang jujube wine? How did the history of Quyang jujube wine come about? The production method of Quyang jujube wine, etc

Basic introduction of Quyang jujube wine

The hardest product in Quyang is jujube wine. Don't believe it, there is a poem to prove it: one cup and two cups don't get drunk, three cups and four cups walk against the wall, five cups and six cups walk against the wall, I won't leave. In Quyang, jujube wine has nurtured generations of heroic and tough men, which can be confirmed by Quyang's idiomatic expression: What's wrong? What a shame

(1) It contains 17 types of amino acids (7 essential for the human body), and has high levels of trace elements zinc and iodine in minerals. It is also rich in vitamins (vitamin C in fruits can reach 380-600 milligrams/100 grams), hence it is called "natural vitamin pills". Therefore, jujube wine is a nourishing and fitness drink

Jujube wine does not specify its alcohol content. Generally, "a few parts of water" is used as a substitute for alcohol content. The more water one drinks, the higher the alcohol content and the better the quality of the wine

Eating half water is about 60 degrees Celsius

The production method of Quyang jujube wine

Soaking jujube

Pour the jujube into a large pool and soak it in water to soften it. Crush the bran or corn stalks, put the jujube into a grinder to crush it into a paste, and then put it into a mixer and mix with bran or stalks

Fermentation

Mix and stir according to the ratio of three thousand pounds of dates, six baskets of straw or bran (an appropriate amount of yeast should be added in the first cellar), put the jujube bran mixture into a square pit, cover it with plastic cloth, and then cover it with bran (for insulation). Insert a long corn straw from the top to the bottom of the pit (equivalent to a thermometer)

Firing

After ten to fifteen days of fermentation, you can start making liquor. 7、 The big pot for shochu is called a wine well, because it needs to hold a large amount of lees, so the pot is made very high. Add water to the bottom of the pot, and place a horizontal grate on top. Place distiller's grains on the grate, and then place a concave iron plate in the middle of a drainage channel on top of the distiller's grains. This is used to receive wine. Above it is a shallow bottomed iron pot used to cool the alcohol vapor. Place the shallow bottomed pot at the top, add cold water to the pot, and then you can officially light the fire to boil the wine