How to make begonia fruit wine, how to make begonia fruit?

1. Rinse the begonia fruit with running water.

and with light salt water.

After soaking for 15 minutes, rinse again with running water, dry and set aside. Be careful not to wash off the hoarfrost on the surface of the begonia fruit.

2. Cut the watermelon into small cubes and put it in a glass jar and add rock sugar.

3. Cut the begonia fruit in half from the middle, put it into a glass jar, and throw it into the jar while cutting, because the peel is thick, and if it is not planed, it will ferment very slowly.

4. Put the materials into the glass jar and put the lid on the box, do not tighten it, because oxygen is needed in the early stage of fermentation. Shake gently every day after a week.

Static fermentation is sufficient.

Hope it helps, hope!

OK. Begonia fruit soaking wine can play a role in strengthening the spleen and appetizing. Begonia fruit has many effects, and eating it often can protect our gastrointestinal function and keep the gastrointestinal function in a normal state. Begonia fruit is rich in vitamins, organic acids and colloids, which can help the stomach and intestines digest food.

It can also replenish nutrients, because begonias contain a large number of essential nutrients, such as sugar, vitamins, organic acids, etc., which can provide nutrients for the human body and improve the body's immunity. It is very suitable for people who have no appetite, and the effect is more pronounced when consumed regularly.

How to make begonia wine:

Remove the stems of the begonia fruits, remove the diseased and rotten fruits, clean them, and drain them.

Crush the begonia fruit with a beater and pour it into the fermentation vat.

Add a certain percentage of sugar and stir well.

Add the koji in proportions and stir well.

Fermentation management: the first 3 days are semi-sealed, stirred once a day, fully sealed after three days, and stirred again on the 6th day to let it ferment naturally, about 15 days, the main fermentation is over.

2. Changes in the mash grains of begonia fruit during fermentation.

After a few hours of fermentation, a large number of bubbles are created in the fermentation vats, and the clatter can be heard from a distance.

On the second day, the flesh was all up, the liquid was much more liquid than on the first day, the color became lighter, and the squeaky ...... continued

On the third day, there was not much change compared to the second day, but there was a little more juice, and when I opened the lid and deflated, I could already smell a slight smell of alcohol. Not much changed in the next few days, and the fermentation gradually flattened out, not as strong as the previous days. On the 8th day, the mixture is filtered out of the pulp and fermentation continues.

Filtration and clarification: After the main fermentation is over, use a wine press filter to filter out the begonia pomace (home winemaking can also be squeezed and filtered with gauze), place the juice in the fermentation barrel and let it stand for clarification, and take out the supernatant by siphon method after all the begonia fruit puree sinks to the bottom of the barrel. This method is repeated several times to obtain a clear color and high-quality begonia fruit wine.

Sterilization: Pour the clarified fruit wine into the sterilizer and heat it for disinfection, which can kill the microorganisms in the raw wine and destroy the residual enzyme system, effectively prevent the rancidity of the Begonia fruit wine, and stabilize the aging quality of the Begonia fruit wine.

Sealed altar aging. Note

In order to avoid waste, the pressed begonia pomace is poured into the liquor equipment and distilled into begonia fruit wine. If you are ready to make begonia fruit brandy wine, you can pour it into the liquor equipment for distillation after the main fermentation is over.

Dear, hello, very happy with your question, 1. Raw material selection and treatment: It is better to select begonia fruit that is fully ripe, bright red in color, and has the highest sugar content of the variety, remove the rotten fruit and wash it with water. Use a crushing juicer to process the fruit, and pay attention to the crushing should not be too fine, so as not to crush the seeds, appear bitter and astringent, and affect the quality of the wine.

At the same time of crushing, 100 mg kg of heavy potassium sulfite (K2S205) was added for sterilization. At the same time, in order to improve the juice yield, you can add pectinase treatment, or add 5 white wine Daqu powder. 2. Skin residue treatment:

After pressing, rinse with clean water, so that the seeds naturally sink to the bottom of the water, so that the seeds are separated from the pomace. Or after 4 days of fermentation with the juice, remove the pomace. The skin residue is used as feed, or an appropriate amount of water is added to ferment and distill to make fruit liquor, which is used for blending.

3. Pre-fermentation: transfer the separated begonia juice to the fermentation tank, and add 5 10 yeast liquor to stir fully to ferment and control the lower temperature. When the sugar content in the fermentation broth drops to about 5, the sugar fermentation is carried out.

The amount of sugar added depends on the required alcohol content. When the sugar content drops to 1 gram of 100 ml, the pre-fermentation ends. 4. Post-fermentation:

The temperature of the post-fermented product is controlled at 16 20, the fermentation time is about 30 days, and the post-fermentation is finished when the sugar content drops to 100 ml. 5. Aging and clarification: Pump the new wine into a cleaned and sterilized wine storage container, fill it and plug it tightly with embolism to avoid oxidation of the new wine in contact with the air.

During the aging of new sake, clarification measures should be taken, and the barrel should be changed in time to separate the sake from the sake feet and prevent the feet from bringing odors and harmful microorganisms to the original sake. Storage temperature 20 .

Hello dear, I hope mine is helpful to you! I wish you all the best and good health!

Begonia fruit brewing method:

1. Rinse the begonia fruit with tap water, soak it in light salt water for 15 minutes, then rinse it with tap water, dry it for later use. Be careful not to wash off the hoarfrost on the surface of the begonia fruit.

2. Cut the watermelon pulp into small pieces, put it in a glass jar, and add rock sugar.

3. Cut the begonia fruit from the middle, put it in a glass jar, and put it in the jar after cutting, because the peel is thick, and it will ferment slowly without planing.

4. Put all the materials into the glass jar and close the lid. Do not tighten as oxygen is required at the beginning of fermentation. Shake gently every day and let it continue to ferment for a week.

If you want to soak the begonia fruit in wine, pick it, wash it, drain it, put it in a wine soaking container, add rock sugar, pour it into the liquor to soak, seal it and store it, and soak it for about 1 month.