How to make pipa wine, the process of making pipa wine

Ingredient formula: deodorized alcohol liters (you can also choose low-alcohol glutinous rice wine with an alcohol content of 10-12) loquat 600 grams cloves 2 grams vanilla beans 6 grams lemon peel 10 grams white sugar 450 grams cold boiled water.

Method 1Pick and wash the loquats, peel them, remove the pits, and set aside.

2.Take a clean pot, put the sugar in, add a small amount of boiling water to dissolve it fully, then add loquat, soak for 2 hours, then put the mashed vanilla beans in, stir well, and set aside.

3.Pick and wash the lemon zest, then soak in warm water for 30 minutes, cut into shreds with a knife and set aside.

4.Take a clean container, first put the deodorized alcohol in, then put in the lemon shreds, stir well, soak for 30 minutes, and set aside.

5.Take a clean container, put the loquat mixture, then put the lemon mixture, stir until the mixture is even, and finally pour in cold boiled water and stir well.

6.After standing, it is placed in a storage barrel for 1 2 months, that is, filtered, and the wine is removed from the slag, and then it can be drunk.

Pipa liquor is a long-standing liquor produced in Suzhou City, Jiangsu Province, which is known for its fragrance, sweetness and refreshingness. The process of making it consists of the following steps.

Material selection. The main ingredients of the wine are sorghum and wheat. In the process of material selection, it is necessary to select good materials with good quality, hard texture, no impurities, and low water consumption rate as the main material, and then add an appropriate amount of wheat as the auxiliary material.

Soak. Soak the selected sorghum and wheat in clean water for about 24 hours to allow them to absorb enough water and become soft for subsequent processing.

Steaming teased acres. The soaked sorghum and wheat are steamed in a steamer, and when they are eight ripe, they are removed and cooled. They are then sent to the koji room, where the fermented koji is added, wrapped in a large cloth and placed in the cellar.

Ferment. The koji added to the cooked sorghum and wheat plays a role in converting the starch in the main ingredient into alcohol and aroma through the enzyme fermentation in the koji. This process takes dozens of days, closely observing the changes in temperature and humidity, and opening the cellar for ventilation at the right time.

Modulation. The fermented lees are mixed with the cooked wheat again, and the right amount of water is added, macerated and filtered several times to make the sake more pure and delicate. After many complex brewing processes, the final production is made.

Reserve. The longer the pipa wine ages, the more mellow and delicate the taste becomes. If it is not stored properly, the sake is prone to bad deterioration, and it is necessary to pay attention to the temperature, humidity, ventilation, and light of the environment during storage.

Therefore, the producers of pipa wine are carefully stored in the cellar, making it a noble and rare wine.

The delicate brewing of pipa wine needs to go through many steps, each step needs to be carefully crafted and strictly controlled, only in this way can the unique taste and aroma of pipa wine be guaranteed.

The process of making pipa wine is as follows:Material Tools: Appropriate amount of fresh loquat, appropriate amount of honey, appropriate amount of liquor, light salt water, scissors, glass sealed jar, knife and plum state.

1. Prepare freshly picked loquats.

2. Cut off the branches, wash the surface dust, soak in light salt water for 10 minutes, and then remove and drain the water.

3. Take a glass sealed jar of suitable size, boil it in boiling water for five minutes to sterilize, take it out to dry and set aside.

4. Remove the head and tail of the loquat, cut and remove the seeds and skin.

5. Start pickling.

6. Pour in honey and white wine to soak the pulp.

7. Which source seals it well and ferments for a month.