How to make a gourd into a wine gourd

Opening: open the top of the gourd at a suitable position, then drill holes of the same size on both sides.

Harvesting seeds and removing pith: After drilling the holes, use a fine wire to clean out the seeds and pith inside the gourd.

Plugging: Choose a cork the same size as the hole in the mouth of the jug (the cork used for bottled wine is the best), set it in the hole in the lid of the gourd, and then stick it in place with raw egg white.

Anti-seepage treatment: this process must be fine. It not only determines whether the wine pot seeps, but also affects the flavor of the wine contained in the gourd. Generally speaking, the glutinous rice will be slow cooked into a high viscosity porridge, filled with gourd, sealed with a lid, put into the sun can not be direct sunlight, better ventilation place to dry for about a week. Then pour out the porridge, to be gourd dry, and then in accordance with the above method, so that the change to do twice. This makes the wine gourd, not only wine does not seep out, and, filled with white wine, then, after a long time, the wine has a light gourd fragrance, but also a strong aroma of glutinous rice.

External branding; this process is to decorate and beautify the wine gourd. The picture can be made according to the shape of the gourd and personal preference.

Waxing the exterior or coating it with walnuts: the oil in the walnuts can penetrate into the shell of the wine gourd without odor, and play a role in protecting the wine gourd.