Can I use wine as a raw material for brewing various fruit wines?

You're talking about "Binji".

Punch is a type of cocktail that is made with wine, spirits, and a variety of liqueurs, juices, fruits, etc. Unch is said to be the Sanskrit word for "five" (pancha), derived from the Indian language punch. It is a drink made in India made with a mixture of 5 ingredients, including ali, water, lemon juice, and spices.

Later, it was transmitted to Europe and the United States by the British. Punch wine is varied, with the characteristics of strong, light, fragrant, sweet, cold, hot, nourishing and so on.

1. The six major components of Binji.

1.Fruits: Vegetables such as oranges, lemons, pineapples, apples, pears, bananas, strawberries, squash, kiwi or cucumbers. Garnish it in a punch basin according to the color.

2.Ice cubes should be fresh, preferably large ones.

3.Liquor is a cocktail such as brandy, whiskey, vodka, gin, dry white, red grape, champagne, etc.

4.The juice must be single and fresh. At the same time, you can add Sprite and other beverages.

5.The syrup comes in red, green, and blue. The green ones are like mint liquid, and the red ones are like red pomegranate syrup.

6.Tools: Formal occasions should be a special punch basin with a base and a hanging cup. Generally, families can choose transparent glass discs instead.

Second, the production of several kinds of punches.

There are alcoholic, non-alcoholic, single-person, multi-serving, and hot and cold for different seasons of summer and winter.

Assorted fruit punches.

1.Start by adding plenty of ice cubes to the punch basin.

2.Single juice such as half a bottle of orange juice concentrate or half a bottle of pineapple juice concentrate, two bottles of mineral water.

3.A glass of red wine (preferably with pomegranate syrup).

4.Various fruits such as oranges or lemons are sliced, apples and pears are peeled and diced, and bananas are sliced.

5.Stir and serve. Float the orange or lemon slices on top.

Patriarch Penji. 2500ml champagne, 750ml brandy, 6 fresh oranges, 1 pineapple (sliced or diced).

3. Attention. 1.Ingredients: Juices, fruits, and ice cubes must be fresh.

2.The fruit doesn't have to be cut too thin and crumbly, as the guests mainly drink alcohol and don't eat the fruit.

3.Sparkling drinks such as champagne, soda, and sprite should be put last.

4.After the wine is successfully blended, it is generally necessary to wait for a while before dividing the glass, so that the taste is more beautiful.

5.The punch basin should be decorated with flowers and ribbons.

Wine is made from fruits.

The recipe for fruit soaking wine is as follows:

1. Hawthorn wine: slightly warm in nature, sweet and sour in taste. It can relieve fatigue, restore physical strength, replenish the spleen, open the stomach and eliminate accumulation, stop diarrhea, smooth qi, lower blood pressure, disperse blood stasis, and prevent cancer. Treatment of chest and abdominal distension, carnivorous scrofula, diarrhea, sores and ringworm.

2. Mulberry wine: flat in nature and sweet in taste. It can replenish the five internal organs, clear the ears and eyes, and black hair. Treatment of body weakness and fatigue, dizziness, tinnitus, astringency, yin deficiency and spermatozoa, premature whitening of beard, edema.

3. Chrysanthemum wine: flat and cool, sweet and bitter taste. It can strengthen the body, regulate vitality, clear the head, deaf ears, detoxify fever and poison, and remove impotence. Treat headache, dizziness, tinnitus, heat and upset.

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

5. Goji berry: nourishes the kidney, nourishes the liver and brightens the 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;

6. Lemon wine: lemon is sweet and sour, flat in nature, enters the liver and stomach meridian; It has the effect of dissolving phlegm and relieving cough, generating jin and strengthening the spleen; It is mainly used for bronchitis, whooping cough, vitamin C deficiency, heat stroke, polydipsia, and loss of appetite.

7. Bayberry wine: Eating it in midsummer will make you feel refreshed, relieve heat and greasy, and stop diarrhea.

8. Cider: Relaxes the muscles and activates the nerves, helps to remove the excess salts that cause arteriosclerosis and urolithiasis in the human body, and can also lower blood lipids.

9. Pear wine: go to the fire, prevent radiation, but many ingredients are dissolved by alcohol, and the effect is not particularly obvious.

Apples, pears, plums, strawberries, and bayberry can all be soaked in wine.

It's fruit wine.

Soak it in white wine.

Bayberry, grapes, etc., are fine, and the nutritional value is very high.

Lychee wine, cherry wine, bayberry wine, and orange wine are all used by soaking a single fruit in liquor for about 48 hours.

Fruit soaked in white wine, kiwi.

du, bayberry, passion fruit, etc., in addition, soaking dao wine needs clay pottery jar or.

Inner glassware. It is forbidden to use plastic and metal utensils to soak wine, and plastic and metal wine will escape harmful substances due to the corrosive effect of wine. Glass and ceramics will not produce the above situation, and Gu Yangkang grain wine deliberately leaves room for adding raw materials

1. Pure grain wine.

It is relatively better to use pure grain wine to make fruit wine, so that the fruit wine produced is more mellow and has a longer storage time.

You can also choose sake according to your preference, such as sake with a slightly lower alcohol concentration, but it is important to note that the sake used to make fruit wine is better than 40 degrees Celsius.

Because there is relatively more water in the fruit, although the white wine can be selected according to your own taste needs, considering the preservation time of the fruit wine, the fruit wine brewed in the liquor with too low alcohol concentration is easy to deteriorate.

It is best to use liquor above 40 degrees, while pure grain liquor generally has an alcohol concentration between 50-65, which is a high-concentration, mellow liquor.

2. The taste of the fruit wine brewed by bayberry will be relatively mellow, and the taste will have a little sweet and sour taste, and the wine brewed from bayberry has a certain effect of clearing heat and dispel fire, relieving heat and disinfection, and can be soaked in liquor with relatively low concentration.

Cherry is a very beautiful fruit, which has a lot of nutrients, and it can be used to make more nutritious fruit wine, and it will also improve the aesthetics of fruit wine.

The taste of star fruit is crisp and sweet, and it is used to make fruit wine, which is not only a fruit wine that can be soaked to produce sweet and sour fruit, but also can be eaten with a relatively refreshing star fruit.

3 There will be an appropriate reduction.

Because fruits generally contain a lot of water, a cracked pants will be precipitated during the soaking process, so the alcohol concentration of fruit wine will be reduced to a certain extent. For fruits that do not have much water, the alcohol concentration will not drop too much, but it will also decrease.

In addition, when making fruit wine, there are some production methods that require the addition of boiled water or other liquids, and the alcohol concentration will also decrease.

4 Ingredients: green plum, white wine, rock sugar.

Method: 1. Clean the prepared green plums and put them in the pot.

2. Add an appropriate amount of water to the pot, boil over high heat, blanch the water again, and let it cool for later use.

3. Then put Penicillium into a clean jar of jar and add a little liquor.

4. Then put in a layer of rock sugar, then a layer of green plums, and a layer of rock sugar and a layer of green plums in the order of stacking to half a bottle.

5. Finally, add liquor to the mouth of the bottle, seal the mouth of the bottle with plastic wrap, and close the lid to preserve.

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 and 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 and store it in the ring collapse of the yin imitation shirt boy, which 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 into a container, add sugar to fill them until they are 8 minutes full, and then seal the bottle with a mouth, store it in a cool environment, and wait for 3 months to drink it best.

1. Grapes can be soaked in wine, and in the same way as other fruit wines, grapes can be directly soaked in wine.

2. The process of soaking grapes in wine.

1) Soak the picked grapes in lightly salted water for about 10 minutes, and stir clockwise in the water with your hands.

2) After washing, then put it on a clean towel to dry, preferably with an absorbent towel, so that the raisins dry faster.

3) In the process of drying, carefully turn a few times, otherwise if there is too much water, the surface of the grape and the towel will be very wet, and if there is moisture, it will affect the success rate of wine making.

4) Pour the grapes into a pot and add sugar in a ratio of 6:1. Crush them one by one by hand, leaving the skins, seeds, and pulp in the pot.

5) Crush them one by one by hand, leaving the skins, seeds and pulp in the pot.

6) Serve in bottles with large openings. Be careful not to overfill and leave a third of the space, as the grapes will expand during fermentation, producing a lot of gases and if they are too full, the wine will overflow.

7) After the wine is made, the grape seeds, skins, and leavened pulp should be filtered out. The tool for filtering the slag is a leaky scoop, and it can also be filtered with gauze, anyway, because it is simple, what can be used to remove the slag at home, just use it in the local method, make the best use of it, and leave the wine on the line. It should be noted that the tools used to filter the residue must be strictly disinfected and do not bring bacteria into the wine.

In daily life, there are many fruits that can be used to make wine, such as grapes, bayberry, star fruit, cherries, etc., the most common are grapes and bayberry.

It is a liquor that is fermented by yeast with the sugar of the fruit itself, and contains the flavor of the fruit and the alcohol. Therefore, folk families often brew some fruit wine to drink. Such as plum wine, wine, bayberry wine, kiwi wine and so on.

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, there is no need to add additional yeast to have some fermentation, but the traditional folk method of making wine is often time-consuming and easy to be polluted. So adding some active yeast is the ideal way to make a fruit wine quickly.

My mother said that there are many benefits of soaking wine with lemon, such as dissolving phlegm and relieving cough, and strengthening the spleen, so our family will drink this a lot of times.

In our family, we usually drink fruit wine when we eat, and we also make it ourselves, and my mother will use cherries to soak some, which tastes very good.

Last time, my grandmother bought some kumquat at the market, and then my grandfather soaked it in white wine and made fruit wine, which I took out from time to time and shook it. When all the rock sugar has melted and the color of the wine has changed, you can start drinking.

First of all, not all fruits are suitable for soaking in liquor, if they are soaked indiscriminately, it will affect the aroma and taste of the liquor itself, but the wine made by yourself is also delicious.

I soaked, lychee, blueberry, cherry, plum, green plum, I brewed my own 52 degree sorghum wine! It tastes great! √

I know that wolfberries can be soaked in wine, and there are a lot of soaked wolfberry wine in my grandfather's house, and my grandfather said that it can dissipate cold and relieve pain, and invigorate blood and menstruation.

I think there are a lot of fruits that can be soaked in wine, basically everyone can make them, such as apples, peaches, kiwifruit, grapes, lychees, blueberries, and many more.

There are special apricot trees in our hometown, and every time the apricots are ripe, they will be brought to soak in wine, and you can adjust your taste according to your preferences.

We have a lot of fruit-soaked wine at home, and my dad makes these when he is fine, such as apples and pears.

When I was in college, I studied food, and our teacher said that mulberry wine is very delicious, and the effect is to cure physical weakness and fatigue, and bring it to us to drink.

There are a lot of soaking wine fruits, mulberry, bayberry, green plum, etc. are good choices, like I soak wine in general with a fragrant type to soak, sugar mother three official grain wine, the taste of this wine is light, soft and clean, can better retain the original fragrance of the fruit.