Acanthopanax Dampness-Removing Wine
Acanthopanax Dampness-Removing Wine — Formerly known as “Acanthopanax Wine”
[Drug Composition] Acanthopanax root and rhizome (fine chopped, six dou) Six-six Festival yeast powder three dou Millet (glutinous rice acceptable) one shi
[Function and Indications] Expel wind and dampness.
[Dosage and Administration] Warmly drink one bowl each time, gradually increase dosage without causing intoxication. Alternatively, mix ten liang of Polygala root powder into the brewing process; adding stir-fried Scrophularia root and snake skin flesh is also beneficial. The lees can be consumed together with food and is especially good.
[Preparation Method] Use five dou of water with Acanthopanax, boil together in a large pot. Use a wooden stick to measure depth and mark the water level. Add another one shi of water, totaling two shi. Boil rapidly until the liquid reduces to the marked level. Place a large basket on a clean basin, line it with clean cloth, pour the mixture through the cloth to separate the dregs. Collect the juice in the basin—only five dou remain. Seal separately. Take the separated Acanthopanax dregs, boil again with water. If more Acanthopanax is available, add it and boil together. Use this broth to wash rice, mix with cooked rice using normal steaming method. Soak the previously prepared concentrated Acanthopanax broth into the yeast, ferment five dou of rice. The remaining five dou are divided into two parts, fermented according to standard brewing methods. After fermentation, press and filter, seal the mouth tightly.
[Source] Tang Dynasty · "Secret Formulas from the Outer Platform"
Note: Acanthopanax bark is pungent, bitter, and warm, effective in transforming dampness. However, as stated in "Discussions on Herbal Medicines": It is suitable for chronic lower-jiao wind-damp conditions. If wind-damp attacks the surface of the body, it is not appropriate—indicating this wine is particularly suitable for lower-jiao wind-damp conditions with weakness and pain in both legs.