Homemade fruit wine How to sterilize homemade fruit wine?

1. Wash the bottle of fruit wine and set it aside, filter out the brewed wine, and put it into the bottle.

2. Seal the bottle mouth with a plastic bag containing food, tie the bottle mouth tightly with a rope, and put it in the tank to steam.

3. Wait for the water in the tank to bubble (the temperature of the water reaches 70 degrees, it cannot be boiled, otherwise the alcohol will evaporate), put out the fire, simmer for a few minutes and then take it out. Fruit wine that has been sterilized and sterilized can be eaten with confidence.

Fruit wine is a liquor that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, 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.

Homemade fruit wine How to sterilize homemade fruit wine? It is not recommended to have too high a temperature, as high temperature will destroy the original nutrients of the fruit and will also lose the original fruity flavor of the fruit. "Pasteurization is generally above zero 60 82, and maintain this temperature for 30min and then cool down rapidly to 4-5.

Because the lethal point of general bacteria is the temperature of 68 and the time is less than 30min. Recommendation: temperature 68 70 with time 25 30min.

If you want to sterilize your own fruit wine, you can heat it at a high temperature, so that you can kill the bacteria inside, and the effect is better.

How to sterilize self-brewed fruit wine? How did home-brewed fruit wine go extinct? First of all, the quality of the national well should be heated at high temperature, and then it should be sterilized when it is cool.

Home-brewed fruit wine really can't kill all bacteria, so don't make it yourself, it's easy to have some bacteria that are not good for your health.

The sterilization method of home-brewed fruit wine is very simple, ordinary, use a pot to steam the fruit that needs to be used to make wine.

The home-brewed wine is completely unclean, to put it bluntly, the sterilization is not in place, which will increase the chance of bacterial infection in the body, so try not to try it.

Add enough sugar before fermentation to ensure the degree of liquor, seal the mouth, can be stored for a long time, and the heat sterilizes the bad flavor!

Home-brewed wine, filtered, packed in glass bottles, sealed and done, so that it can be stored for 1-2 years!

How do you sterilize homebrew wine?

In the fermentation process of self-brewed wine, it will be infected with some miscellaneous bacteria, but with the gradual increase of fermented wine, most of the fungi are difficult to survive under this wine, and finally become 9-13 degrees, which is basically sterile, or the wine degree and environment inhibit the activity of some highly tolerant bacteria, so there is no need to do special treatment for the wine.

During the fermentation process, the container needs to be cleaned, do not touch too much raw water, do not touch iron tools, and try to avoid the chance of infection of miscellaneous bacteria.