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What is bitter melon wine? Authentic specialty of Shicheng, Jiangxi: Kugua liquor
Summary:Do you want to know what Kugua liquor is? This article is a detailed introduction to the special product ofin Shicheng, Jiangxi Province - bitter melon wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on bitter melon wine. The full text takes about 5 minutes to read, mainly including the basic introduction of bitter melon wine and the nutritional value of bitter melon wine? The production method of bitter melon wine, etc
Basic Introduction of Balsam Pear Wine. After a set of processing techniques, the bitter melon wine produced has the effects of clearing heat and detoxifying, nourishing the liver and lungs, nourishing the spleen and kidneys, and improving heart and visionMethod of making bitter melon wine
1. Cut bitter melon into small pieces and soak them in rice wine. After about 50 days, they can be consumed
2. Choose bitter melon varieties with long melon shapes, wait for the melon strips to fully elongate and thicken, the skin to turn green, and the seeds to begin developing but the seed coat has not yet lignified before placing them in containers. Generally, it is better to use sealed rotary top jars. Wash the bottle and bitter gourd thoroughly before bottling. If the bottle is small and the melon is long, it can be opened by hand. Avoid cutting with a knife or metal tool to avoid contaminating the quality of the wine. High concentration liquor is the best for making bitter melon wine. The optimal ratio of alcohol to melon is 1:1. Seal the bottle and store it in a cool and dry place. After 40-60 days, when the wine has a cloudy texture and powdery substances have fallen off the surface of the melon strips, it can be consumed
Production Process 1. Material Selection → Cleaning → Bottle Selection and Washing → Bottling → Wine Injection → Sealing → Storage → Finished Product 2. Processing Technology Material Selection: Select varieties with longer melon shapes, requiring the melon strips to fully elongate and thicken, the skin to be green, and the seeds in the melon body to begin to develop but the seed coat has not yet lignified
1. Cleaning: Rinse thoroughly with flowing water, drain and set aside for later use
2. Bottle selection: Homemade bitter melon wine, you can choose the bottle size according to your own conditions. Generally, it is better to use a sealed screw cap bottle. Wash the empty bottle with alkaline water first, then sterilize it with boiling water for 15 to 20 minutes, and set it aside. If the processing volume is large, large containers with good sealing can also be chosen<3. Bottling: It is best to bottle the whole melon. If the bottle is small and the melon is long, it can be opened by hand or cut with a stainless steel knife. Do not use iron knives to avoid contaminating the quality of the wine
4. Wine injection: It is better to inject high concentration Baijiu or high concentration Daqu liquor into the bottle. Because in such wine, bitter melon glycosides dissolve quickly and have high drinking efficacy, a 1:1 ratio of wine to melon is optimal
5. Storage: Store the sealed wine container in a cool and dry place, preferably in the basement. Generally, after 40 to 60 days, when the melon strips turn into a yellowish brown soaked state and the wine body has a cloudy feeling, shaking the bottle will cause powdery substances to fall off the surface of the melon strips. Opening the bottle, the aroma is strong, the bitterness is refreshing, and it can be consumed