How to make jujube wine, how to make jujube wine?

Production process: jujube selection cleaning, soaking, cooking, beating, main fermentation, pressing, fermentation, aging, filtration, clarification and sterilization of finished products.

1. Selection and processing of raw materials.

Fermented jujube wine can be made with freshly picked jujubes or dried jujubes. When choosing to make wine with dried red dates, be sure to soak, clean, steam, pit, and crush the dried red dates; Fresh jujubes can be crushed and fermented directly, or they can be steamed and fermented.

2. Main fermentation (take dried jujube as an example to illustrate).

Put the pulp into the fermentation vat (barrel), add an appropriate amount of sugar, stir well, then add the koji in proportion, stir well, cover the lid, and ferment in a semi-sealed seal.

3. Fermentation management: 3 days before fermentation, stir once a day, semi-sealed fermentation, then cover the lid and fully seal the fermentation, and stir again on the 6th day.

Fermentation for about 12-20 days, when there are few bubbles in the fermentation broth, and the rest becomes clear, the pomace sinks, and there is an obvious wine aroma, that is, the fermentation is completed.

If you plan to make jujube liquor, the fermentation will end at this step, and you only need to pour the fermented jujube liquor into the brewing equipment for distillation.

If you are making fermented jujube wine, please continue with the action below.

3. Squeezing separation.

The pulp that ends fermentation is pressed with a press to separate the skin residue, jujube pit and juice, and the separated juice is the original liquor.

4. Post-fermentation.

The raw liquor is transferred into the fermentation tank, kept warm for 15 20 days, and the residue is further fermented.

5. Aging. The wine is sucked into the barrel with a siphon and stored at room temperature to mature. During this period, it is necessary to change the poke several times with the red suction method to remove the precipitation in the wine and age.

6. Sterilization and bottling.

When the alcohol content of jujube wine reaches more than 16%, it can be directly filled in a washed bottle without sterilization. When the alcohol content is less than 16%, it needs to be pasteurized and bottled, and it needs to be sealed after bottling.

1. Mutton fat and red date wine.

Recipe: 250 grams of red dates, 25 grams of mutton fat, 250 ml of rice wine.

Preparation method: first boil the jujube in water to soften, pour out the water, then add mutton fat and yellow sprinkle, boil for 1-3 boils, pour it into the jar and store it for 7 days, it is ready.

Second, the brewing process.

1. Jujube wine is generally made of defective jujube without pests and diseases, but impurities such as mildew and rot must be removed.

2. Clean it in the fruit washing machine with clean water, add water 3 to 5 times its dry weight in a sandwich pot, heat it to boiling under the pressure of 2 atmospheres, maintain it at about 90 degrees Celsius for 30 minutes to stop heating, so that it can be cooled to about 60 degrees naturally, and soak it in the extraction tank for 5 to 6 hours to fully absorb water to facilitate crushing.

3. Crush the soaked fruit into jujube paste with a crusher.

4. Add 5% to 10% artificially cultivated purebred yeast liquid to the clarified juice, keep it at 16 to 20 degrees Celsius for fermentation for 5 to 6 days, then change the barrel and transfer it to post-fermentation.

5. Use the siphon method to move the wine to another clean barrel. The main fermented jujube wine generally has an alcohol content of 3% to 9%. Distilled fruit wine or food and alcohol should be added to increase the alcohol content.

It is kept at 15 to 20 degrees Celsius for 30 to 50 days, and the distilled spirit is distilled after the feet are concentrated, which is used to adjust the alcohol.

6. The new wine after post-fermentation needs to be aged for 1 to 2 years, and then it is sub-filtered, and the sugar content, acidity and liquor content are adjusted to meet people's taste requirements.

7. The clarified jujube wine is filled and sealed with fruit wine, and then sent to pressurized continuous sterilization for sterilization and cooling, and finally the finished jujube wine is obtained.

Ingredients: 500 grams of red dates, 250 grams of wolfberry, glutinous rice wine, 250 grams of rock sugar.

1. 3500 grams of jujubes, washed. Place on top of the pan for 15 minutes.

3. Pour in the best glutinous rice wine. Just soak the dates.

4. Cover the lid and put it in a cool place. You can eat it after a week. The longer it lasts, the better it tastes. The entrance is very cotton, the wine is almost drunk, you can add some more wine to it, continue to soak for a few days to drink, and the red dates can also be eaten.

Ingredients: 500 grams of red dates, 250 grams of wolfberry, liters of rice wine, 250 grams of rock sugar.

Steps: 1. Wash the red dates and wolfberries and dry them.

2. Wash the bottle and dry, pour in the red dates and wolfberries, and then pour in the rice wine.

3. Done. Wait.

4. After two days, rock sugar can be added to taste, or not added. Dates and wolfberries have their own sweetness.

5. Stir a few days ago to allow the red dates and wolfberries to be fully absorbed. Wait for the red dates and wolfberries to slowly soak, and you can drink them after half a month.

6, one cup to taste, very delicious, the entrance is very cotton, the wine is almost drunk, you can add some more wine into it, continue to soak for a few days to drink, red dates can also be eaten.

Jujube effect: 1Jujube can improve human immunity and inhibit cancer cells, pharmacological studies have found that jujube can promote the production of white blood cells, reduce serum cholesterol, increase serum albumin, protect the liver, jujube also contains substances that inhibit cancer cells and even make cancer cells transform into normal cells;

2.People who regularly eat fresh jujube rarely suffer from gallstones, because the rich vitamin C in fresh jujube converts excess cholesterol into bile acids, and the probability of stone formation is reduced when there is less cholesterol;

3.Jujube is rich in calcium and iron, they play an important role in the prevention and treatment of osteoporosis and anemia, middle-aged and elderly people often have osteoporosis during menopause, adolescents and women who are at the peak of growth and development are prone to anemia, jujube will have a very ideal therapeutic effect on them, and its effect is usually incomparable to drugs;

4.It also has a good tonic effect on people who are weak after illness;

5.The rutin contained in jujube is a substance that softens blood vessels, thereby lowering blood pressure, and has a preventive effect on hypertension;

6.Jujube can also be anti-allergic, remove fishy odor, calm the mind and calm the nerves, improve the brain and enhance appetite.