The invention relates to a brew method for a pumpkin distillate spirit, which overcomes the defects of a method in the prior art for
brewing the distillate spirit by taking pumpkin as a
raw material. The brew method is characterized in comprising the following: a step of selecting materials, which is to select the pumpkin,
mung bean and
sorghum; a step of cleaning, which is to
cut the pumpkin into pieces and to remove seeds; a step of draining, during which, the
mung bean is soaked at a temperature of between 50 and 60 DEG for an hour and is drained, and the
sorghum is crushed and drained; a step of mixing, during which, the pumpkin, the
mung bean and
sorghum are mixed according to the proportion, that is, the pumpkin accounts for 40 to 60 percent of the mixture, the mung bean accounts for 15 to 20 percent of the mixture, and the sorghum accounts for 15 to 20 percent of the mixture; a step of distilling the materials; a step of preading for cooling; a step of adding
starter and preparing the materials in a groove, during which, the materials are stacked for an hour and put the mixture in a cellar and fermented for 45 days; a step of taking out the materials from the cellar, heating, distilling and
roasting; a step of extracting
wine and removing schlempe; a step of aging, that is, the
wine is aged for 45 days; a step of preparation; a step of packing; and a finished product is obtained. The brew method has the advantages of special process, low cost and products with good taste. The pumpkin distillate spirit can promote the secreting of
insulin of human bodies, strengthen the regeneration of
liver and kidney cells, has the health care function of nourishing liver, strengthening
kidney and reducing
blood sugar. The
wine has the efficacies of tonifying Qi, keeping vigorous spirit and balancing
blood sugar after drunk. The brew method is used by
brewing the pumpkin distillate spirit.