How to make wine with fruit. What fruits can be soaked in wine

Fruits that can be soaked in wine include bayberry, jewel pear, green plum, cherry, olive, blueberry, hawthorn, lychee, pineapple, yellow apricot, lemon, mulberry, apple, grape, plum, plum, etc. Among them, bayberry is one of the most common fruits used to soak in wine, with a sweet and sour taste and a mellow aroma.

The flesh of the yellow apricot is sweet and juicy, and the apricot wine made from it has a very mellow taste and aroma.

Natural fruits are the best way to make fruit wines, and the sweetness can be adjusted if necessary.

Rock sugar should be used to make fruit wine, because the sweetness is purer and not easy to sour.

The recipe for fruit soaking wine is as follows:

1. Hawthorn wine: slightly warm in nature, sweet and sour in taste. It can relieve fatigue, restore physical strength, replenish the spleen, open the stomach and eliminate accumulation, stop diarrhea, smooth qi, lower blood pressure, disperse blood stasis, and prevent cancer. Treatment of chest and abdominal distension, carnivorous scrofula, diarrhea, sores and ringworm.

2. Mulberry wine: flat in nature and sweet in taste. It can replenish the five internal organs, clear the ears and eyes, and black hair. Treatment of body weakness and fatigue, dizziness, tinnitus, astringency, yin deficiency and spermatozoa, premature whitening of beard, edema.

3. Chrysanthemum wine: flat and cool, sweet and bitter taste. It can strengthen the body, regulate vitality, clear the head, deaf ears, detoxify fever and poison, and remove impotence. Treat headache, dizziness, tinnitus, heat and upset.

4. Grape soaking wine: Wash the purple grapes, dry them a little, peel and soak them, which is white wine, and cut them without peeling them, which is red wine. Apple soaking wine, pear soaking wine, lychee soaking wine, longan soaking wine, cantaloupe soaking wine, pineapple soaking wine It is best to drink it alone.

5. Goji berry: nourishes the kidney, nourishes the liver and brightens the eyes, nourishes the blood and calms the nerves, quenches thirst, moistens the lungs and relieves cough. Cinnamon is spicy, sweet, hot, and returns to the kidney, spleen, heart, and liver meridians; It has the effect of replenishing fire and helping yang, leading fire to return to the source, dissipating cold and relieving pain, and invigorating blood and menstruation;

6. Lemon wine: lemon is sweet and sour, flat in nature, enters the liver and stomach meridian; It has the effect of dissolving phlegm and relieving cough, generating jin and strengthening the spleen; It is mainly used for bronchitis, whooping cough, vitamin C deficiency, heat stroke, polydipsia, and loss of appetite.

7. Bayberry wine: Eating it in midsummer will make you feel refreshed, relieve heat and greasy, and stop diarrhea.

8. Cider: Relaxes the muscles and activates the nerves, helps to remove the excess salts that cause arteriosclerosis and urolithiasis in the human body, and can also lower blood lipids.

9. Pear wine: go to the fire, prevent radiation, but many ingredients are dissolved by alcohol, and the effect is not particularly obvious.

Apples, pears, plums, strawberries, and bayberry can all be soaked in wine.

It's fruit wine.

Soak it in white wine.

Bayberry, grapes, etc., are fine, and the nutritional value is very high.

Lychee wine, cherry wine, bayberry wine, and orange wine are all used by soaking a single fruit in liquor for about 48 hours.

Fruit soaked in white wine, kiwi.

du, bayberry, passion fruit, etc., in addition, soaking dao wine needs clay pottery jar or.

Inner glassware. It is forbidden to use plastic and metal utensils to soak wine, and plastic and metal wine will escape harmful substances due to the corrosive effect of wine. Glass and ceramics will not produce the above situation, and Gu Yangkang grain wine deliberately leaves room for adding raw materials

Green plums, grapes, the following is an introduction to the wine method:

Ingredients: 10 kg of grapes, half a kg of sugar.

Seasoning: None. Steps:

1. The first step is to cut the grapes one by one with scissors as shown in the figure, and then put the dust on the surface in the water, do not sterilize the grapes, the white film on the surface is fermented, and the survival of wild yeast should be ensured.

2. After the grapes are washed, they should be placed in a basket to dry the water thoroughly.

3. The method of fermentation and crushing for the first time is very simple, that is, to crush the grapes, as long as the skin and flesh are separated, and the skin and seeds are packed together, and two-thirds of the container can be packed.

4. Sugar is generally added several times. For the first time, 24 hours after loading the grapes, add half of them, and after 3-4 days, add the remainder depending on the fermentation. Cover the bottle after bottling the grapes.

5. After about a week of separation between the fermentation residue and the liquor, the fermentation will naturally stop after the sugar is consumed, and the peel will no longer float up, that is, the fermentation point will be reached. So wait until the wine is no longer bubbling before sealing.

6. There will be a small amount of delicate foam in the second fermentation, and the wine is particularly clear after 2 to 3 weeks, and the secondary fermentation is not fermented by yeast, but malolactic fermentation, so the container is filled as much as possible and the cap is tightened.

7. The picture on the left is poured into a ceramic cup one and a half months after fermentation.

Cherries can be used to make wine, and this wine can also cure chilblains. Add an appropriate amount of liquor to the cherries, seal and leave for 2 months.

Preparation materials: 55,000g grapes, 1,000g rock sugar Step 1: Prepare the marinade box.

Step 2: Prepare the grapes.

Step 3: After washing and drying the grapes, pick them one by one, do not bring the grape stalks, if there is water on the grapes, gently wipe them with a paper towel.

Step 4: Pinch the grapes one by one.

Step 5: Put rock sugar, the ratio of grape rock sugar is 5:1.

Step 6: Cover the lid, seal it, put it in a cool and ventilated place, and ferment it for 33 days. The skins of the grapes float on top.

Step 7: Remove the skins of the grapes floating on them.

Step 8: Filter.

Step 9: Results.

Step 10: Pour a glass and drink.