How is fruit wine made and how is fruit wine made?

There are a variety of brewing methods for fruit wine, which is highly sought after by young people, and there are four mainstream varieties.

Ingredients: 500 grams of strawberry, 500 grams of mango, 1 pomegranate, 500 grams of lemon, 300 grams of blueberry, 300 grams of hawthorn.

Excipients: appropriate amount of rock sugar.

Method: 1. Rub the lemon with salt.

2. Remove the strawberries and wash them.

3. Blueberries and hawthorns are also washed.

4. Dry the water.

5. Remove the hawthorn after drying the water.

6. Slice the lemon.

7. Break the pomegranate and pick the seeds.

8. Peel the mango and cut it into large slices.

9. A layer of rock sugar, a layer of strawberries, the amount of rock sugar is about half of the fruit.

10. Pour liquor above 40 degrees and seal it.

11. A layer of rock sugar, a layer of blueberries, pour white wine and seal it.

12. A layer of rock sugar, a layer of pomegranate, then pour white wine and seal.

13. A layer of rock sugar, a layer of mango, then pour the white wine and seal it.

14. Soak for 2-3 months.

15. After soaking, it is okay to store or not filter after filtering.

Summary. Hello. Wine, cherry wine, cider are good, like grapes should be washed with branches and then picked to prevent branches from scratching the peel, miscellaneous fungus pollution, the temperature should be about 20 degrees for 10 to 12 days to drink, the fruit in the fermented bottle should not be too full, to be sealed, ready to open and drink to slowly deflate, because the later yeast anaerobic respiration will produce carbon dioxide gas.

The pipes of winemaking should be strictly sterilized to prevent contamination by miscellaneous bacteria.

Hello. Wine, cherry wine, cider are good, like grapes to be washed with branches and then picked, to prevent branches from scratching the peel, miscellaneous fungus pollution, the temperature should be about 20 degrees 10 to 12 days can be drunk, fermented bottles of fruit do not add wild reeds too full, to seal, ready to open and drink when slowly deflated, because the later yeast Song Qi with anaerobic respiration will produce carbon dioxide gas. The pipes of winemaking should be strictly sterilized to prevent contamination by miscellaneous bacteria.

It must be a real pure grain wine, and it is best to use high-quality pure grain liquor with an alcohol content of 42-60 degrees to brew fruit wine.

Fruit wine is made of fresh fruits as raw materials, on the basis of retaining their original nutrients, through natural fermentation or artificial addition of yeast to decompose sugar, to make a healthy and nutritious wine. Fruit wine has become the new consumer fashion with its unique flavor and color. Moreover, the process of making fruit wine is relatively simple, and you can make it at home.

Fruit wine making steps.

Preparation: liquor with an alcohol concentration of more than 35%, strawberries, lemon, rock sugar, clean and sealed glass jars.

1. Prepare a bottle of wine with an alcohol content of more than 35%, first blanch the sealed glass bottle with hot water, and dry it upside down on a paper towel. 2. Choose strawberries that are firm, ripe, and have no broken skin (breaking the skin will make the wine cloudy), carefully pick the leaf pedicle (because the strawberry will not hurt, so as long as the leaf is plucked, you don't need to cut off the whole pedicle), wash, dry, and cut it. 3. Peel the lemon and cut it into small pieces for later use.

4. According to a layer of strawberries and a layer of rock sugar in turn, put the strawberries, rock sugar and a small amount of lemon slices into the glass bottle that has been dried, pour in the liquor, cover and seal, and store in a dark place. 5. In the 2nd and 3rd weeks, remove the strawberries and lemons, cover them with plastic wrap, and put them in a cool place until they are finished.

Drinking period: 3 weeks after the start of brewing.

Best time to drink: 3 months after brewing.

Precautions for self-brewing of fruit wine.

1. When taking lemons and strawberries, filter them once with a piece of coffee filter paper or a clean filter cloth to make the lemon free of residue, and then pour it back into the container and seal it for storage. 2. It's best to put a label on the bottle indicating the date when the brewing started, so as not to forget it later. 3. Be sure to put it in a cool place, otherwise the wine will spoil!

Fruit selection: When making fruit wine, it is best to choose fresh fruits with no surface damage, and the fruit wine should be really washed and dried in a cool place to avoid the deterioration of the finished product caused by hard work.

Choose a container: It is best to choose a bottle that can be sealed and wide-mouthed, transparent is the best, so that you can see the inside better, the material is glass products as a priority, and the fruit wine should be given priority in the brewing process, and the capacity of the fruit wine in the brewing process is eight points full when it reaches the container.

The choice of wine: the most suitable liquor with a commercial alcohol concentration of more than 35 degrees, too high or too low is not suitable, when the wine is too strong, it will cover the aroma of the fruit, and the amount of wine should also be paid attention to.

Choice of sugar: Rock sugar is the best, because rock sugar is the easiest to obtain among all sugars, and the purity is not easy to cause changes in the color of the fruit wine, and it can best maintain the original flavor of the fruit.

During the brewing process of fruit wine, attention should be paid to the marking of another date and the time when the pulp is taken out to avoid damage to the color, aroma and taste of the fruit wine.

1. Raw material selection: harvest when the apples are fully ripe and have the highest sugar content, and store them for later use.

2. Cleaning: Soak and rinse with water to remove impurities, and pay attention to thorough cleaning.

3. Crushing: Crushing by machinery or hand can be used, but the degree of crushing should be high in order to squeeze juice.

4. Juicing: Juice is squeezed with a press, or it can be replaced by a wooden press or cloth bag, and the remaining pomace can be processed into feed.

5. Into the tank: Wash the inner wall of the cylinder with clean water, remove the water droplets on the inner wall of the cylinder, and then pour in the apple juice, leaving about 20% of the gap on the cylinder. 8 to 10 grams of metabisulfite can be added to every 100 juice to inhibit the growth of other bacteria that are harmful to yeast.

6. Fermentation: For the main process of brewing, the "natural fermentation" method is generally adopted, that is, the alcohol bacteria attached to the surface of the apple are used for fermentation, and the fermentation time varies according to the sugar content, temperature and yeast of the juice.

7. Measurement: After the peak of fermentation, the temperature of the liquid gradually decreases, the sound begins to fall silent, the original sweetness becomes lighter, the taste of wine increases, and the sugar content is measured close to zero degrees by sugar measurement, which proves that the main fermentation stage has basically ended.

8. Preparation: The sugar content of apple fruit generally does not exceed 15 degrees, so it can only make fruit wine below 9 degrees, while ordinary fruit wine is easy to preserve only when the alcohol content reaches 14 to 16 degrees.

9. Storage: Transfer the fermented fruit wine into a small wine jar, store it in a closed area, and carry out post-fermentation and aging. During storage, the color gradually deepens. The taste becomes complex and soft.

10. Bottling: After filtering the stored liquor, it can be packed into sterilized glass bottles or cans.