How do you make persimmons in wine? How to make persimmon soaked in liquor

After washing the persimmons with water, they need to be immersed in 40 warm water for 24 hours, which is to remove the astringency of the persimmon itself; The persimmon is first removed from the fruit stalk, flower plate, and then broken to do the next step; Adjust sugar and acidity. The sugar content of persimmons can reach about 20%, and there is generally no need to add sugar. The acidity is low, and acid (malic acid) is generally added.

Citric acid, tartaric acid.

etc.), the acid content should be adjusted to about 6 grams of liters before fermentation. Persimmon berries with pectin.

Treatment, which promotes the decomposition of pectin and the reduction of juice viscosity. Press 100 catties of persimmons and add 5 taels of fruit koji.

proportion, stirring well, for the main fermentation at 26 to 28 temperatures. The management of the main fermentation period is the same as that of the red wine process. The fermentation time is about 1 week, and the fermentation basically stops when the residual sugar drops below 5 g liters.

After the end of fermentation, it should be pressed; When the cans are removed, the artesian liquor is first released and the skin residue is removed.

To press, you have to press the wine.

Post-fermentation. The separated juice is post-fermented so that the residual sugar can continue to ferment and turn into alcohol. Post-fermentation adopts closed fermentation, normal post-fermentation, and the sugar concentration is constantly decreasing.

Aging. After the post-fermentation is completed, operations such as changing barrels and adding barrels are carried out, and the wine enters the aging period, and the wine is stored at a low temperature. The wine cellar must be maintained at a certain temperature and humidity, and should be ventilated and hygienic.

When changing barrels and adding barrels, it is necessary to strictly operate according to the process regulations, so as not to make the wine come into contact with the air, so as to prevent oxidation and maintain the original fruity aroma and freshness of the wine.

1 kg of green persimmon, 2 kg of high liquor, and 1 kg of rock sugar.

Steps: 1. Peel off the skin of the green persimmon after washing, cut it into thick slices or blocks, and pick out the core of the persimmon and throw it away.

2. Put the cut persimmon slices into a clean wine jar, add rock sugar and high liquor, and soak them for more than 1 month after sealing.

Supplementary instructions: 1. It is best to use fragrant liquor for soaking, such as sorghum liquor, Fenjiu or Erguotou, the taste of this kind of liquor is relatively pure and no miscellaneous taste, and the taste of persimmon wine brewed is positive.

2. Persimmons that have been soaked in wine can also be eaten.

How to soak persimmons in wine:

1. Wash the wild persimmons.

2. Place it in a glass bottle.

3. Add the liquor and soak all the persimmons.

4. Stand for 15 to 30 days.

Persimmon is rich in sugar, pectin and vitamins, has a good heat-clearing and intestinal effect, is a natural health food for patients with chronic bronchitis, hypertension and arteriosclerosis. However, a large amount of tannic acid in persimmons will affect the body's absorption of iron, so it is not advisable to eat more.

Persimmon soaked in white wine, it turns out that it is so practical, friends who like to eat persimmons can also try it.

The persimmon soaked in white wine is amazing, many people still don't understand, don't ignore it, take a look.

Persimmon is rich in nutrients and contains a variety of sugars, vitamins and trace elements. Persimmon also has the effect of clearing heat and moisturizing dryness, dissolving phlegm and relieving cough, and is one of the most suitable health care fruits for patients with chronic bronchitis.

1. Steamed persimmons with rock sugar: Take 1 persimmon, an appropriate amount of rock sugar, and steam until the persimmon is soft and eat.

2. Cook persimmons and japonica rice together into porridge, add an appropriate amount of sugar and eat.

3. Put the mung bean paste into the processed persimmons, steam them together for 5 minutes, and eat them every day before going to bed.

Put persimmons into white wine and soak them, it's really amazing, and some people don't know, and they increase their knowledge.

Ingredients: persimmon, Aspergillus niger, wine mother.

Method: 1. Wash the persimmons, remove the astringency, remove the persimmon pedicles, grind them into a paste, and pour them into the fermentation vat of the shirt, about two-thirds of the way;

2. Mix in 1% Aspergillus niger and 5% fermented mother, mix evenly, fully compact, cover and seal, and place in the fermentation room for fermentation;

3. After 5 to 7 days, when clear water appears in the upper part and the wine taste is very strong, filter it with a cloth beam, and the filtrate is fermented wine.

Precautions: 1. The temperature of the fermentation room can be controlled at about 25 to 28 degrees Celsius;

2. In the fermentation process, use a wooden rake to harrow three times per pure sales day to make the upper and lower fermentation even.

For the practice of soaking persimmons, you can soak persimmons in wine separately and add a little rock sugar.

Ingredients for soaking wine: 2000 grams of persimmons, 100 grams of rock sugar, Gu Yangkang, no additives, wine for soaking wine 1, wash the persimmons, and control the moisture.

2. Place it in a glass jar, a layer of persimmons, a layer of rock sugar.

3. Pour in the liquor and soak all the persimmons.

4. Stand for 15 to 30 days.