How to Properly Make Your Own Medicinal Herbal Wine: A TCM Guide

In the Spring Festival comedy Crazy Alien, an alien is drugged and thrown into a wine jar with ginseng, with the line: 'This wine is a great tonic, sure to fetch a high price.' While the scene is comedic, it reflects the Chinese tradition of making and consuming medicinal wines. From brewing to drinking, wine has permeated ancient Chinese life and developed its own culture. The character for 'medicine' in traditional Chinese writing includes '酉' (you), meaning wine, hinting at the early connection between alcohol and healing. The Huangdi Neijing has a chapter on 'Tangye Liaoli' (Decoctions and Medicinal Wines) that discusses the use of wine in therapy. By the Warring States period, the medical benefits of medicinal wines were well understood.

Wine is often called the 'chief of all medicines' because it acts as a solvent for herbal compounds. Alcohol is a good semi-polar organic solvent that extracts active ingredients from herbs, enhancing their efficacy. However, medicinal wine is medicine, not just a drink. Each herb has distinct properties, some even toxic. Simply soaking random herbs in wine can be dangerous. Misunderstanding herb properties, improper processing, or over-soaking can alter effects or breed harmful microorganisms. For example, aconite (wutou) and monkshood (fuzi) can release more toxins when soaked. Therefore, it's crucial to understand the proper method.

Use alcohol of 50% ABV or higher (50 degrees or above). High alcohol content kills bacteria, harmful microbes, and parasites on the herbs, ensuring safe consumption.

Animal-based ingredients should have internal organs removed, be cleaned, and then lightly roasted or baked until fragrant. This removes moisture, sterilizes, and helps extract active compounds. Discard any spoiled or moldy animal parts. Never use mineral herbs with toxic components.

Soak for 15–30 days. Stir or shake once daily. After soaking, filter out the solids. Temperature affects soaking time: warmer temperatures shorten it. When only about 10% of the wine remains, you can add more alcohol (without new herbs) to avoid spoilage. Once opened, alcohol evaporates, reducing its preservative effect, so consume within a reasonable time.

Ingredients: Dan Shen (Salvia miltiorrhiza) 10g, Tan Xiang (Sandalwood) 5g, Mu Xiang (Aucklandia) 5g, Sha Ren (Amomum) 5g, Chi Shao (Red Peony) 10g, Dang Shen (Codonopsis) 10g.

Method: Crush all herbs into coarse powder. Add to 500ml of 25% ABV liquor (note: 50% or higher recommended for safety, but the original recipe uses 25%). Soak for 2 weeks, then filter until clear.

Dosage: 20ml three times daily.

Benefits: Promotes blood circulation, removes blood stasis, tonifies qi, and strengthens the heart.

Ingredients: Fu Shen (Poria with host wood) 10g, Chao Zao Ren (Fried Sour Jujube Seed) 10g, Wu Wei Zi (Schisandra) 5g, Ye Jiao Teng (Polygonum stem) 5g, Shu Mi (Millet) 5g, Bai Shao (White Peony) 5g, Hu Po Fen (Amber powder) 5g, Sang Shen (Mulberry) 5g.

Method: Grind all herbs to fine powder. Mix with 500ml of 25% ABV liquor (see note above). Soak for 2 weeks, then filter.

Dosage: 30–50ml before bed.

Indications: Insomnia, forgetfulness, fatigue, and general weakness.

In summary, making your own medicinal wine is feasible but requires careful attention to safety and proper procedure to avoid toxicity or spoilage.

References

1. Huangdi Neijing (The Yellow Emperor's Classic of Internal Medicine), Chapter on Tangye Liaoli (Decoctions and Medicinal Wines).

2. Li Shizhen, Bencao Gangmu (Compendium of Materia Medica), section on wines and medicinal wines.

3. Shanghan Lun (Treatise on Cold Damage Disorders) - uses wine in certain formulas to enhance absorption.

4. Modern herbal pharmacology: Alcohol extraction methods and safety considerations for herbal tinctures.