Schisandra Chinensis Wine: Traditional Chinese Fermentation Recipe

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In short: Traditional Chinese How to make schisandra wine. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3501 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Schisandra winePreparation method 1. Since Schisandra chinensis fruit has low sugar and high acidity, a mixed fermentation method is adopted in which white sugar liquid is added to dilute the acidity.2. Adjust the alcohol content of the free-flow juice to about 13° (volume%), freeze and filter. Specific operation: After the fruit is broken, the free-flowing juice (within 6 hours) is stored in a clean pool, adjusted to 13° (volume %) with deodorized alcohol, post-fermented, and then frozen and filtered. Generally, the amount …

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