How To Make Bamboo Wine: Find Out Here!

Ingenious villagers in China’s Zhejiang province have come up with a way to use bamboo to produce liquor. The liquor or rice wine’s primary liquid or rice wine is inserted into each bamboo shoot with the wine that has been brewed and distilled with the growth of bamboo. Do you know how to make bamboo wine?

A Short Introduction

how to make bamboo wine

The brewery workers must be cautious, as too much liquid can affect bamboo. They inject Chinese-style sorghum liquor or rice wine into one or two stems of a young bamboo stick in the spring.

The best time to do this is around the Tomb-Sweeping Festival in April, when bamboo is starting to grow. Every bamboo has been growing for about a year and a half, and as soon as it is ready, it can be sold out and is ready to drink immediately.

During the process, the liquor tends to purify as it blends with the bamboo juice. If the customer orders some wine, the workers will come to the bamboo foundation, knock the plant to see how deep the wine is in the plant.

Workers then drill the bamboo parts and let the alcohol out. It is believed that since the liquor is grown in bamboo, it contains more vitamins and minerals that are good for your health.

How To Make Bamboo Wine: The Bamboo Wine Business In China

how to make bamboo wine

Cereal liqueur is introduced into bamboo trunks using high-pressure injection techniques. Young bamboos are chosen because they “cure” within days, enabling the spirit to mature until the trunk is eventually cut in early April in time for the annual Qingming or tomb-sweeping festival when much Chinese honor their ancestors.

Chinese drinkers consume more alcohol than the British and Australians, says the report. During the aging process, the liqueur blends with flavone [liquid emitted by the trunk] and bamboo sap, referring to two ingredients renowned for their “detoxifying” effect and their contribution to healthy lungs, according to traditional Chinese medicine.

This approach also decreases the alcohol content of the beverage as it is consumed by bamboo.

How To Make Bamboo Wine

how to make bamboo wine

Making fresh bamboo wine from fresh bamboo consists mainly of the following steps of how to make bamboo wine.

(1) Washing And Crushing Of Bamboo

Choose a bright bamboo of 1-2, clean, velvet-like.

(2) Batch

Remove each raw material by the weight of the percentage that is ground into velvet-like bamboo 90 percent, grain (wheat bran, corn, Chinese sorghum, glutinous rice or/and rice) 10 percent and blend, again by a mixture: water is 1:2.5 component by weight of water intake, mixtures, and compounds;

(3) Add The Boiling Of The Amylase Bacterium

It is 50-60 ° C that compound is heated to temperature, the ratio adds bacterial amylase that adds bacterial amylase 10-15 μ again to each gram compound, stirs, adds liming adjusting PH is 6.9-7.1, feeds pressurized air and stirs, and feeds steam and makes the temperature rise to 88-93 ° C, keeps 50-60 minutes, stops feeding pressurized air, keeps heating up to 115-130 ° C, keeps 20-30 minutes,

(4) The Saccharification

Bright bamboo wine with dregs is cooled to 61-62 ° C of 60-61 ° C of summer or winter, add a saccharifying agent liquid koji or strong koji, consume 6-10 percent of bright bamboo wine with dregs, consume 2-4 percent of bright bamboo wine with dregs, consume sulfuric acid or hydrochloric acid with a pH value of bright bamboo wine with dregs.

(5) The Fermentation

Bright bamboo mellow sucrose solution is cooled to 27-31 ° C, adds 6-8 percent of the bright bamboo mellow sucrose solution of the sucrose, mixes, sends in a fermenter tank, obtains a sophisticated bright bamboo mash at a temperature of 32-34 ° C at the bottom fermentation period of 50-55 hours;

(6) Distillation

Via distillation, the overhead product creates bright bamboo wine with a sophisticated, bright mash of bamboo.

How To Make Bamboo Wine: The Truth Of The Chinese Bamboo 

The Chinese bamboo tree may look very basic, and you might end up underestimating it, but who would have thought it would be stronger than steel, functioning as an antibacterial? It may be a deodorant that may be eaten in addition to many other properties. Bamboo plays a very important role in Chinese and many other Asian cultures. Due to its rarity, the Chinese bamboo plant is very versatile and has many applications, which is why this article aims to give you some information about the plant that will probably blow your mind.

Chinese Bamboo Holds The World Record Of Guinness.

The popularity of the Bamboo tree continues to increase, which can be attributed to its various benefits. One form of Chinese bamboo plant has been recorded as the fastest growing plant ever recorded. The tree can grow up to 35 inches in one day, converted to 1.5 inches per hour. It’s possible to see a bamboo tree growing in front of your eyes. The tallest tree ever recorded was 130 feet in length in Europe. The Bamboo tree is the most renewable plant because of its ability to grow rapidly. As soon as it is harvested, it starts to grow.

Chinese Bamboo Is Very Strong.

The Bamboo tree is one of the strongest materials globally because it looks like it has a stronger strength than that of steel and that it can last much longer than regular concrete, making it a very strong material. These characteristics allow the tree to be used as a bicycle frame because of its incredible strength and light. Chinese bamboo can also replace normally used woods because of its durability, as it can bend without breaking.

Chinese Bamboo Is Naturally Antibacterial.

Bamboo tree fibers have inherent antibacterial properties, making them a perfect material for making clothing. Compared to Bamboo and Cotton, Bamboo can kill almost all bacteria in 24 hours, while cotton kills none. This also ensures that Chinese Bamboo fiber fabrics are less smelly and cleaner sheets, towels, and clothes. The antibacterial properties of the Bamboo fiber are also better for wound dressing as they inhibit bacteria’s growth.

Final Words

Preservation is accomplished by a relatively high alcohol level, which prevents the development of many spoilage microorganisms. In certain cases, the substance is pasteurized in bottles to remove enzymes and contaminate micro-organisms, thereby extending the shelf life to many weeks. The method includes the extraction of bamboo sap and the natural fermentation of yeasts to manufacture alcohol. Previously, few people had learned about bamboo alcohol since production was kept secret. This is going to change.