How many kinds of fruit can be soaked in wine? What fruits can be soaked in wine

Apple. Grapes are all right, and kiwi is also good!

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.

1. Grapes, cherries, plums, cherries, bayberry, apples, etc.

2. Choose fresh purple-red grapes, soak them in salt water for half an hour, rinse them with water, wear gloves to crush the grapes and place them in a wide-mouth container, add 1 5 rock sugar, fill them until they are 8 minutes full, seal and store them in a cool environment, and filter them with a filter screen for about a week before drinking.

3. The cherries are soaked in salt water, rinsed with water, drained and put into a container, add 1/5 of rock sugar or white sugar, and then pour in an appropriate amount of liquor and seal it in a cool environment, and it can be filtered and drunk for about a week.

4. Select ripe plums and rinse them with water, drain the water, draw a cross shape on the surface of the skin, put them in a container, add sugar to fill them until they are 8 minutes full, then seal the bottle mouth, store them in a cool environment, and wait for 3 months to drink the best.

Mulberry soaking wine is better, and the specific method is as follows:

Main ingredients: appropriate amount of mulberry, appropriate amount of rock sugar, appropriate amount of liquor.

1. The first step is to cut off the excess part of the mulberry.

2. In the second step, put the processed mulberries into the wine tank.

3. In the third step, add an appropriate amount of rock sugar.

4. In the fourth step, pour in an appropriate amount of liquor.

5. The fifth step is to seal for one month.

6. The sixth step is to open and pour it into the cup.

Lychee, bayberry, green plum, and lemon can all be soaked in wine. However, it is necessary to pay attention to the use of pure grain wine soaking, the height number is better, and the high degree can dissolve the ingredients of the medicinal materials

Nutritional immunology experts believe that the nutritional value and medicinal value of each fruit are different, and if the fruit is purchased and eaten in the summer, it can achieve a nourishing effect.

If you want to make wine with fruits, there are bayberry, cherries, kiwi and so on.

Grapes and walnuts should be fine.

Grape soaking wine: Wash the purple grapes, dry them a little, peel and soak them for 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.

Goji berry: nourishes the kidney, nourishes the liver and 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; Lemon sparkling wine:

Lemon is sweet and sour, flat in nature, enters the liver and stomach meridians; It has the effect of dissolving phlegm and relieving cough, generating jin and strengthening the spleen; It is mainly used for the treatment of bronchitis, whooping cough, vitamin C deficiency, heat stroke, polydipsia, loss of appetite, stomach disharmony in pregnant women, hypostasis, nausea, etc.

Cherries can be soaked in wine, **gout.

1. Green plums. Green plums naturally have a slight bitter and astringent taste, so soak the fruit in lightly salted water for about 2 hours to remove the astringency. The water is then dried before soaking.

Because the skin of green plums is thick and the flesh is hard. If you want to soak it quickly, you can make some small holes in the green plum fruit; Or blanch with boiling water for 15 seconds to slightly discolor the epidermis.

2. Bayberry. The flesh of bayberry is prone to small insects (especially wild bayberry), so it should be soaked in lightly salted water for half an hour. Then wash it well, do not knead it when washing, so as not to break the peel and cause the juice to be lost.

Before soaking bayberry wine, it is best to dry the bayberry a little more, so that the color of the soaked is beautiful and the fruity flavor is rich.

3. Mulberries. Mulberries are polyanthrocarpus, and there are many gaps in the middle of the flesh, which is not suitable for soaking in water for too long. Soak in lightly salted water for a few minutes, then rinse with water.

4. Loquat. Loquat has a high water content and is afraid of bumping, so be sure to use fresh fruit. When soaking in wine, wash it and let it dry to dry.

Then peel off the skin, remove the pit, and soak the wine only with pure loquat pulp. In this way, the fruitiness is stronger, and the taste of Zheng is better. Generally, you can drink it after 3 months.

5. Lychee. Lychee is also very suitable for soaking in wine, and drinking lychee wine often can promote the metabolism of human cells, enhance cell vitality and human immunity, and healthy growth and development.

Fruits that can be soaked in wine are: cantaloupe, apples, oranges, kiwifruit, bayberry.

1. Cantaloupe: Cantaloupe tastes sweet, with the aroma of honey, the ripe cantaloupe itself exudes a strong aroma, in order not to affect its original taste, rum with the sweet aroma of sucrose will be the most suitable choice, if you add honey and a few slices of ginger, the fruity aroma is more intense.

2. Apples: When soaking cider, you need to add cinnamon, add a little clove at the same time, and use light whiskey or rum to make the cider full of flavor.

3. Tangerine: Tangerine is slightly sour and has a sweet plum aftertaste. Oranges are very suitable for adding ginger slices to soak in wine, so that the original fragrant taste is more refreshing and clean, and ginger will also make the wine more spicy, and it feels very good after drinking. Bury rolling.

4. Kiwifruit: Kiwi fruit has also entered the ranks of people soaking wine, mainly because it is rich in vitamins and tastes dry and refreshing when soaking wine.

5. Bayberry: Because of the short shelf life of bayberry, in addition to being used to make sweet soup and dried bayberry, the most common preservation method is bayberry wine, which is a fruit wine that people with good and bad wine like.

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. First of all, 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.

Fruit-based soaking wine, which can be directly soaked, bayberry, apple, pear, kiwi, green plum and so on.

For example, take fresh green plums, wash them, drain them, put them in a soaking container, pour in white wine, seal them, and let them stand for about 3 months before drinking.