(1) raw materials: 40-45 parts of 50 -60 degree grain liquor, 40-45 parts of aloe, 3-6 parts of astragalus, 3-6 parts of Schisandra chinensis, 3-6 parts of Lycium barbarum, 0/-2 parts of licorice, and 0/-2 parts of honey.
(2) Wash the fresh aloe leaves, disinfect them, rinse them again, dry them in the air, remove thorns, slice them, and add them into Chinese liquor.
(3) soaking 10-30 days, and filtering to remove residues to obtain the original aloe wine.
(4) adding Radix Astragali, Fructus Schisandrae Chinensis, Fructus Lycii, Radix Glycyrrhizae and honey into the original aloe wine, soaking for 15-30 days, seasoning and aging to obtain liquid aloe wine.
2. Preventive measures
(1) During the fermentation of aloe wine. If there is some residue on the surface, scoop out the impurities with a clean, oil-free and water-free spoon.
(2) The soaking time of aloe is not necessarily. It can be stored for one month when the temperature is high. When the temperature is low, it is best to store it for three months before drinking.