Detailed Explanation of the Technique for Making Yellow Wine from Sweet Potatoes

Yellow wine is rich in nutrients and is an ideal low-alcohol beverage wine and a good seasoning for cooking dishes. The process for making yellow wine from sweet potatoes is described below.

1. 50 kg fresh sweet potatoes, 50 g each of Sichuan pepper and fennel seeds, 5 kg of wine starter or @#@245@#@ starter, 1 water vat, 1 long rolling pin, 1 cloth bag used for making tofu.

2. Wash the sweet potatoes and boil them until cooked; after they cool, pour them into the vat and mash them into a paste with the long rolling pin.

3. First mix the Sichuan pepper and fennel seeds with 22.5 kg of water and pour into a pot; bring to a boil over high heat, then simmer over low heat for half an hour. Then crush the starter, and pour it together with the cooled Sichuan pepper and fennel seed water into the vat, and stir with the rolling pin into a thin porridge consistency; cover with plastic sheeting, seal the vat mouth tightly, and place in a warm room at about 25°C to ferment, stirring once every 1-2 days.

When bubbles continuously overflow from the wine mash, wait for the bubbles to disappear and then stir repeatedly; clear wine liquid will float on top of the mash, and at the same time there will be a strong yellow wine aroma. At this point, the fermented wine mash should be immediately moved into a cold room or outdoors to let it cool naturally (at a temperature of 0°C-5°C). After one day, put the fermented wine mash into the cloth bag, set it over a basin, press out the residue, then clarify the wine liquid and put it into a jar and seal it tightly. Using this method, every 50 kg of sweet potatoes can produce 35 kg of yellow wine. The wine residue can also be used as pig feed.