Which fruits can be soaked in wine directly, and which fruits can be soaked in wine

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.

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.

Fruits that can be soaked in wine include bayberry, jewel pear, green plum, cherry, olive, blueberry, hawthorn, lychee, pineapple, yellow apricot, green 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 wine, and if necessary, you can grind it to adjust the sweetness.

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