Gallnut wine

Many people like to brew various kinds of wine. The wine they brew themselves has a mellow taste and is mainly good for health care. Gallic nut is a common food ingredient in our daily life and has certain medicinal value. It has the effects of reducing fire, stopping bleeding and stopping diarrhea. Soaking gallic nut in wine has a very good health-care and therapeutic effect on the body and has many benefits to the body.

It is recorded in ancient medical books that the five flavors are sweet and sour in the skin and flesh, bitter and spicy in the core, and all have salty taste, hence the name of the five flavors. Wuwei is a good thing. It is praised as a top-grade Chinese medicine in Shennong's Herbal Classic. It can not only strengthen the body and nourish the five internal organs, but also has the effect of nourishing yin and strengthening yang.

Before the beginning of summer, I had a general understanding that the local five flavors were mostly dried and then used to make tea or as medicine. The five spices that need to be dried should be picked before they are fully ripe. Don’t worry even if the fruits are still green. They will turn dark red after a few days of drying.

Those ripe five spices that no one picked could not be dried in the sun because of their thin skin and full of water. They would rot and spoil if not careful, so no one was interested in them. But what Xia Yuechu wanted to acquire was exactly this kind of thing. In order to prevent the cooked five spices from being squeezed and damaged, Aunt Chen racked her brains for ideas, and finally it was the eldest son Wang Song who came up with an idea.

Use willow branches to weave into a bamboo plaque, and spread strings of five spices on it. Then nail a few wooden frames as supports, stack them up layer by layer, and finally tie them up with ropes. The ripe five-flavor fruit has become soft, with a thin layer of skin covering red juice. Pick one up and it will tremble and be plump. If you apply a little force with your fingertips, the fruit will break and your hands will be stained with sour, sweet and sticky juice. These fruits are only the size of peas, and the bunches look like red grapes.

Before brewing wine, the five flavors must be peeled off one by one, then washed with water and spread out in the sun to dry the surface moisture before they can be put into the jar for making wine. It is a job that requires great patience and carefulness. More than twenty people were busy for more than ten days, and they stopped only when they could no longer harvest the five flavors. And in the cellar of Chuweixuan, there are more than a dozen large wine jars.

The ripe fruit is already soft, with a thin layer of translucent skin covering a bag full of red flesh that is trembling. You have to be extra careful when picking and washing it, otherwise the skin, which has long been unable to bear the weight, will immediately crack if you apply a little force with your fingertips, and your hands will be stained with extremely sour sticky juice.

Wash and dry the Schisandra chinensis, add rock sugar and strong liquor brewed from pure grains, and slowly ferment in a wine jar. The rock sugar slowly melts in the wine, slowly pickling out the red juice in the Schisandra chinensis, and it becomes a crystal clear red fruit wine.

The jar can only be opened after two months. When you take a sip of this Schisandra wine, you'll feel a refreshing coolness that is refreshing to the heart, and it also has a fragrance that no other wine has. The taste is crisp and not spicy, but the aftertaste is mellow and long, with a sour and sweet taste. It can also replenish qi, nourish the five internal organs, and replenish insufficient vital energy!