Digest Number 2719

[Guest guest]

Eric and all,

 

I tried the gou qi zi wine I saw in Beijing last year. It wasn't so much that

it was " too medicinally-flavored, " IMHO, rather it simply was poor wine.

 

I've never tried to ferment it to make wine but I have made a variety of other

alcoholic products with it. I think my favorite is a " tincture " using a good

quality brandy. I fill (about 3/4 full) a half gallon Mason jar with the fruit

then pour the brandy over it. In about one month I press it out with my press

and , a fine product to sit and sip on the pouch at night. I also like to

do this with elderberries, blueberries, raspberry, and others like it. Sometimes

I add a little spice like ginger, cinnamon, etc.

 

Cheers,

Thomas

 

 

 

 

I noticed that supermarkets in Beijing sell a variety of gou qi zi

wines, which appear to actually be a fermented beverage from gou qi zi

itself (rather than simply rice wine with berries soaked in it). They

are about 12% alcohol and a bit too medicinally-flavored for the

average non-herbal enthusiast unless you mix it with cranberry juice.

And of course, it cures everything.

 

Eric

 

 

 

 

[Guest guest]

,

wrote:

>

> Eric and all,

>

> I tried the gou qi zi wine I saw in Beijing last year. It wasn't

so much that it was " too medicinally-flavored, " IMHO, rather it simply

was poor wine.

 

I like medicinally-flavored things. But I agree that the gou qi zi

wine isn't that great. Really nice alcohol steeped with good ginseng

and gou qi zi is much tastier. And more effective. I like novelty

and I like to try new things, so the gou qi wine needed to be

experienced. Plus, if one wants a buzz, one may as well add some

health benefits. After all, Beijing is a cold city in the wintertime.

 

> I've never tried to ferment it to make wine but I have made a

variety of other alcoholic products with it. I think my favorite is a

" tincture " using a good quality brandy. I fill (about 3/4 full) a half

gallon Mason jar with the fruit then pour the brandy over it. In about

one month I press it out with my press and , a fine product to

sit and sip on the pouch at night. I also like to do this with

elderberries, blueberries, raspberry, and others like it. Sometimes I

add a little spice like ginger, cinnamon, etc.

 

Yum.

 

Eric