What are the effects of soaking red head K in wine?

Roselle, also known as Roselle, is a kind of scented tea that can be used to make tea. Roselle is not yet used as a medicine in China, but it is often used as a food therapy among the people. It mainly enters the kidney meridian and has a diuretic and laxative effect. Many people drink roselle tea, which can lower blood pressure. In fact, Roselle can also be used to make wine. So what are the effects of making Roselle wine?

Heart K was introduced from Africa and India in 1945. Drinking it after making tea or wine can have diuretic, blood pressure lowering, blood tonic, and beauty-enhancing effects. People with excessive stomach acid should not drink it for a long time.

The effect of red head K soaking wine:

1. In fact, Red Peach K can be used to make wine. The alcohol content of the wine should be selected according to personal preference. Generally speaking, the higher the alcohol content of the wine, the better the taste of the Red Peach K wine will be. For people who cannot drink alcohol normally, you can also choose some low-alcohol wine to soak it.

2. Red peach K can be soaked in wine, which can have good diuretic, blood pressure lowering, blood nourishing and beauty effects after drinking. For people with excessive stomach acid, they should not drink too much Red Heart K Liquor or drink it for a long time to avoid causing damage to the stomach. Therefore, when drinking Red Heart K Liquor, they should drink it according to their own condition.

3. Red Peach K is also an edible plant that we often see. It is a plant with great medicinal value. If we drink Red Peach K wine regularly, it can improve and prevent various diseases in our body. So everyone is different in their daily lives. Drinking Red Peach K wine is also very healthy.

Production process of red peach k wine:

1. Wash and dry the red peaches, and prepare 10 jin for example, add 3 jin of rock sugar and 15 jin of 38° wine (the degree of wine depends on personal preference)

2. Extraction and fermentation of active ingredients from red peach K calyx. Take several kilograms of red peach calyx, add water at a ratio of 1:15 and boil for 25 to 30 minutes to separate the juice (repeatedly extract primary juice, secondary juice and tertiary juice in this way), then mix the three separated juices and add 8% white sugar, heat to boiling and then quickly cool to 10-12℃ for fermentation (control the room temperature at 10-12℃), remove the upper bubble cover after 5-7 days, separate and remove the sinking yeast, add some edible alcohol to adjust the alcohol content, and finally seal the jar. After a few weeks, turn the jar over and clarify and filter to obtain the fermented original juice.

3. Extraction of calyx pigment. Take the calyx and soak it in 80℃ hot water. Generally, it can be soaked for 3 to 4 times. Filter the soaked juice and use it as wine pigment.

4. Preparation of Roselle wine. Roselle fermented juice is used as the base of the wine, supplemented with a proper amount of soaking juice, and the required sugar and alcohol content are adjusted. Roselle wine is obtained by filtering.