The main raw material of yew soju is its root, stem, skin, branch and leaf, and then the edible alcohol is added. The specific production method is to first mash its roots and other raw materials, add 1% to 5% alcohol for extraction, and then continue to add, the total amount of alcohol is about 8 to 15 times of the total weight of raw materials. Also note that the temperature should be between 5 and 26 degrees, not too high or too low, and the time should be between 10 and 24 hours. In addition, during the extraction, it should be stirred every hour for 5 minutes, and then put into a suitable container.
The color of the wine soaked in Taxus chinensis is attractive. It not only has a comfortable taste, elegant fragrance, mellow and rich flavor, but also has a certain medicinal effect. It is a good product for maintenance and good for human health.
Taxus chinensis is a poisonous plant. If it is directly used for brewing wine, it is not high in content, edible and delicious. But pay attention that it is toxic after all. Do not overdo it when eating to avoid adverse effects. In addition, we should pay attention to strictly follow the formula.
