Preparation method of royal jelly wine

The invention belongs to the technical field of alcoholic beverages and is a patented technology. The process is extremely simple, the operation is very convenient and the production cost is low, but it is still difficult to operate at home. Fresh royal jelly wine and its preparation method are characterized by taking fresh royal jelly, safflower, jujube, sugar and base wine as raw materials, which are briefly introduced as follows: \x0d\ 1. Using high-quality mountain spring water as water source, it is brewed according to the traditional brewing method of liquor, and the middle-grade liquor of 50-55 degrees is used as base liquor after artificial aging; \x0d\2。 Cold-soaked or hot-soaked safflower, jujube and fresh royal jelly with the above base wine, wherein the ratio of various raw materials is: safflower, jujube, fresh royal jelly and base wine = 0.01-0.05: 0.1.2: 0.02-0.65438. The temperature of hot dip plating is 50-60℃ and the time is 50-70 minutes. \x0d\3。 After filtering the cold extract or hot extract, add 1-8% (weight percentage) sugar; \x0d\4。 Blending with 5-20% distilled water to obtain 35-46% liquor; \x0d\5。 Filtering the blended wine for clarification, and bottling and packaging.