How many kinds of fruit wine brewing formulas can housewives easily master?

Raw materials: medium-sized ripe purple grapes; White sugar (40-60g of white sugar per 500g of grapes); Vinegar koji or rice vinegar (the amount of rice vinegar is 5% of grape juice. Add vinegar koji according to the instructions)

Production method:

First, pre-fermentation is carried out in an environment of 25-28 degrees.

1. Prepare a sterilized clay pot or jar, preferably dark and opaque. Rinse with clean water first, and then disinfect with 70% alcohol by volume.

2. Wash the grapes with water, and don't use chemicals such as detergents. After drying, put your hand into the jar and crush three or two grains together. Cover and ferment for one day.

3. Add half of the sugar and stir evenly the next day, add the other half of the sugar and stir evenly after three days of fermentation, and then ferment for another three days.

4. Use clean chopsticks or spoons to press the floating grape skins below the liquid level once or twice a day.

5. At this point, the pre-fermentation is over. Filter out grape juice with siphon and filter cloth.

Secondly, after the pre-fermentation, the post-fermentation was carried out at 18-25℃.

1. After the pre-fermentation, put the juice into a light-proof glass bottle, cover it and let it stand for 12 hours, and then seal it for post-fermentation.

2.30 days later, when the wine is opened, it can be found that the quality of the wine is clear, and there is a layer of sediment at the bottom, which is the "corpse" and impurity of the yeast after completing its historical mission. This layer is used in industry to make yeast puree.

3. Purify the pure liquid on the upper layer again by siphoning or filtering. Fill in opaque wine bottles, and then seal and store for half a year until the wine is mature.

Vinegar making: ferment at 30-35℃.

1. Mix a portion of wine with a portion of boiled water and cool it, then add a proper amount of vinegar koji or 5% rice vinegar as the base material according to the instructions, put it in a jar, open the lid and ferment, and cover it with a layer of gauze to prevent insects.

2. Ferment for 3-4 days after a complete layer of acetic acid bacteria white film is produced on the surface.

3. Finally, filter out the clarified vinegar, put it into the pot, boil it until there are sparse bubbles along the edge of the pot, turn off the fire, bottle it while it is hot and seal it. Description:

1. No metal objects are used in the process of brewing wine or vinegar.

2. Before fermentation, it is not sealed, and the container used should be slightly larger, so as to ensure that there is 30% space after filling grape juice, because bubbles will be generated during intense fermentation to push up the grape skin, and if it is too full, it will overflow the container.

3. Don't use rock sugar for the sugar added in grape juice, because the slow dissolution of this crystalline sugar will cause uneven sugar concentration in the juice for a period of time, which is not conducive to balanced fermentation. Less sugar and low alcohol content, but there is little difference between 10 degree and 12 degree. The most important thing is that wine with 10 degree is not easy to preserve, and it is generally suitable at 1 1~ 12 degree.

4. The optimum fermentation temperature of vinegar is 30-35℃. If the temperature is low and the time is long, it may not be completely fermented into vinegar. Fermentation time depends on temperature and the number of acetic acid bacteria. If the temperature is low, it sometimes takes two weeks.

5. Cooking vinegar at the end of post-fermentation is to volatilize acetaldehyde, an intermediate product of acetic acid fermentation, so as not to be harmful to the body.

6. Self-made method has no acidity meter and can only rely on taste. After the wine is diluted, theoretically 1 degree wine can produce 1% acidity, which can be fermented to about 3.5%~4.5%. Grape vinegar is a drink, so the acidity should not be high. Usually, the vinegar content is above 5.5%.

7. It is best to keep vinegar in a dark bottle that is opaque and sealed at the same time, otherwise it will precipitate. Well preserved, no problem for a year or two.

8. Wine should also be sealed in dark opaque bottles, and the storage temperature should be 12 degrees. The wine bottle should be stored horizontally or slightly downward, and it will mature after half a year and taste the best. It can be kept for about two years.

Production method of orange fruit wine 1;

Step 1: Choose oranges. Oranges must be fully ripe, dark yellow in color and without rotten fruit. There are many oranges used in homemade orange wine, and cheap oranges are often chosen as raw materials.

Step 2: Peel the orange peel one by one, as long as the orange petals are so long. (Dry the orange peel and sell it to the drugstore)

Step 3: Crushing orange petals to brew orange wine requires the most basic tool-container. Glass, ceramics, plastics ... You can choose various containers for fermentation, such as pickle jar, but try not to use iron or aluminum containers.

Put orange petals into a container, then pour in sugar (generally the ratio of orange to sugar is 3.5 1 or 5 1) and mix together. In order to make oranges and sugar melt as soon as possible, you must crush orange petals by hand when stirring. It should be noted that oranges can be packed in two-thirds of the container. The container does not need to be completely sealed. Then, cover the container with gauze, and then cover it. If it is the first time to make wine, it is best to find a transparent container so that you can see its fermentation process clearly. During fermentation, you can also take clean chopsticks and stir them frequently.

Step 4: The wine is usually filled at 18 to 28 degrees, and the wine begins to be discharged from the container after two weeks. At this point, orange meat and orange seeds have been separated from the wine, and oranges float on it, which can be filtered out with clean gauze.

The containers used to hold wine should also be cleaned, and no moisture can be left.

If you use Coca-Cola bottles, orange wine can hold two thirds. This is because the orange wine will continue to ferment in the bottle, so a certain space should be left to avoid the explosion of the container. It's best to deflate the bottle in a day or two.

Method 2: Ingredients: orange 220g, seasoning: rock sugar 120g, 2 cups of white wine and 2 slices of lemon.

Making:

1. Wash oranges with hot water and cut into pieces with a thickness of 1 cm.

2. Put orange slices and seasoning in a large bowl, cover with high power and cook for 5 minutes (microwave oven). Cool and pour into a sealed bottle.

After 3.3 days, take out the pulp and seal it. /kloc-you can drink it in 0/5 days.

Production of kumquat fruit wine

Formula: kumquat 400g, honey 75g, liquor 1000 ml.

Production method: divide kumquat into petals, put them in a small wine glass filled with honey, and drink them after 1 month.

1, the raw materials for brewing fruit wine should be free from decay: fresh and free from sundries.

2. In order to squeeze more juice, after sorting, you can also take the squeezing process, but you must not squeeze kumquat.

3. Then soak kumquat fruit in 20-25% deodorized alcohol for 56 hours, during which it can be stirred twice to make it fully soaked.

4. After soaking, carefully draw out the wine by siphoning and soak the kumquat fruit wine.

5. Freeze kumquat wine, clarify and filter.

6. Prepare according to the fruit wine standard, and store for 3 ~ 6 months after passing the inspection.

7. After storage, filter and bottle. Sterilize in water bath at 65 ~ 70℃ for 65438 05 minutes. Naturally cooling, and warehousing the packaged finished product. In this process, fermentation operation can also be added to mix a part of the fermented original wine with the original wine in proportion, so that the color, aroma and taste can be better.

Development of strawberry fruit wine

One of the production methods:

1. Choose fully mature, brightly colored, disease-free and mildew-free fruits as raw materials, remove impurities and wash the soil on the surface.

2. Crush the washed strawberries with a pulverizer, and separate the fruit stalks and sepals from the pulp. Pour the fruit pulp into a fermentation barrel, and add 6% sulfurous acid100g per100kg to kill microorganisms on the fruit surface and miscellaneous bacteria in the air.

3. Sugar was adjusted according to the proportion of 1 .7 g sugar needed to produce1degree alcohol, so as to produce strawberry fruit wine with1degree. Therefore, the sugar content of fruit pulp should be determined first, and then added when the sugar is insufficient, so that the sugar content of fruit pulp is 20-25 g per100 g. The most suitable environment for yeast activity is that each liter of fruit pulp contains fruit acid.

4. Fermentation Put the prepared fruit pulp into a container, keep the temperature at 25-28 degrees, and start fermentation in 1-2 days. After 3-5 days, when the residual sugar is reduced to 65438 0%, the fermentation is finished, the residue is removed, and the liquor is moved into another container. Fruit wine is stored at 12℃ and ripened by evaporating enzyme, which takes about 1 year, and the container needs to be changed in the middle.

5. The clarifying agent can be 0.04% calcium carbonate. Soak agar for 3-5 hours, then heat it to melt, pour it into wine at 60-70 degrees, and then filter it with a filter.

6. Adjusting acid mainly includes adjusting sugar, adjusting acid and adjusting alcohol. Generally, the sugar content of sweet wine should reach 12%- 16%, the acid content should be 0.5%, and the alcohol content should be 12- 14%. If it is insufficient, sugar, citric acid and deodorization can be added.

Method 2:

Ingredients: strawberry 22g.

Seasoning: rock sugar 120g, 2 cups of white wine and 2 slices of lemon.

Exercise:

1. Wash and dry strawberries.

2. Put strawberries and seasonings into a large bowl, cover with high power and cook for 5 minutes (microwave oven). Cool and pour into a sealed bottle.

3. Take out the pulp after 3 days, then seal it, and drink it after 15 days.

Production of Myrica rubra Wine

Ingredients: the ratio of wine, waxberry and rock sugar is 5: 5: 1, such as 500 ml of white wine, 500g of waxberry and rock sugar 100g. Tip: the proportion is not very strict, and white wine can soak all bayberry.

Production step 1: select mature, fresh and intact Myrica rubra, and remove leaves and fruit stalks;

2. Wash Myrica rubra, dry it, put it in a bottle, add crystal sugar and white wine, and seal it;

3. The brewing container should be filled, so as to reduce the contact between the waxberry sprinkling and the air and keep it away from light. The soaking time of Yangmei wine should not be too long, and it is advisable to take one month. The longer the time, the darker the wine color. But the storage time is not necessarily, and it can be decided according to personal taste. Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, Yangmei can be tasted in a week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.

Production of grapefruit fruit wine

Manufacturing steps: 1. Wash grapefruit carefully, dry the water and peel it, and weigh 600g of grapefruit pulp and100g of grapefruit peel for later use.

2. Put the pulp and peel of grapefruit into a sealed fruit wine jar, pour distilled wine and cover tightly. /kloc-you can drink it in about 0/week. When you take it, scoop it out with a clean spoon without water, then cover it and keep it at room temperature. You don't need to take out the pulp, you can continue soaking.

3. Scoop grapefruit wine into a cup, then mix it with soda water, syrup and ice cubes to make iced grapefruit wine, and drink it before meals. You can also mix hot water, sugar and grapefruit wine to make warm grapefruit wine, which can be used as after-dinner wine in winter.

Apple wine brewing

1, raw material: the fruit is fully ripe and harvested when the sugar content is the highest. You can also brew apple distilled wine with inferior fruits.

2. Cleaning: rinse with water to remove impurities.

3. Mash: Mash by machine or hand to facilitate juicing.

4. Juicing: Juicing with a press can also be replaced by a wooden press or a cloth bag. The juice yield is generally 56 ~ 60%.

5, into the cylinder: wash the inner wall of the cylinder with water, and then pour in apple juice, leaving about 20% of the gap on it and filling it evenly. 8 ~ 10g potassium pyrosulfite (called dioxygen) was added to every 100kg fruit juice to inhibit the activities of other miscellaneous bacteria harmful to yeast.

6. Fermentation: Generally, "natural fermentation" is adopted, that is, yeast attached to the surface of apple peel is used for fermentation. The fermentation time varies with sugar content, temperature and yeast, and generally takes 4 ~ 10 days. When the room temperature is high and the liquid temperature reaches 28 ~ 30℃, the fermentation time is fast. A few hours later, there was a rustling sound like eating mulberry leaves, and the surface of the juice was blistered. At this point, the yeast has converted sugar into alcohol and released carbon dioxide. If this phenomenon does not appear for a long time, it may be because there are too few yeasts or insufficient air in the juice, or the temperature is low, so it is necessary to add the juice with strong fermentation in time, or rotate or heat the jar properly.

7. Determination: After the peak of fermentation, the liquid temperature gradually decreased, the sound became silent, the bubbles became less, the sweetness became weaker, and the wine taste increased. When the sugar content approaches zero, it proves that the main fermentation stage is basically over.

8. Preparation: Generally, the sugar content of apple fruit does not exceed 15 degrees, so only fruit wine below 9 degrees can be prepared, while ordinary fruit wine is easy to store only when its alcohol content reaches 14 ~ 16 degrees. So now most of them add edible alcohol immediately after the main fermentation to adjust the alcohol content to above 14 ~ 16.

9. Storage: transfer the fruit wine to a small pot and seal it for storage.

10, bottling: filter the stored liquor, put it into a sterilized glass bottle, and sterilize it in hot water at 70℃ 10 ~ 15 minutes.

Simple production of cider

Formula: Use undamaged green apples, which are rich in fragrance and mellow.

Making:

1. Wash the apple, cut it into pieces and put it in a glass bottle. Put spirits and rock sugar according to personal taste, and it is best to cut 2 slices of lemon.

2, sealed, about a week;

3. Filter the contents of the bottle and clarify for 2-3 days;

4, bottled, you can drink, you can add ice when drinking.

Features: mellow taste and rich nutrition.

Production of kiwifruit wine

Formula: 250g of kiwi fruit and 500g of white wine.

manufacturing method

1. Wash kiwifruit, peel it, cut it into pieces, and put it in a wine container;

2. Pour the white wine, cover it and seal it for soaking;

3. Stir every 3 days 1 time for 20~30 days.

Efficacy and indications of kiwi fruit wine

Antipyretic, fluid production, diuresis and stranguria. It is suitable for fever, polydipsia, jaundice, urinary calculi, scanty urine and vitamin deficiency.

Kiwifruit (Kiwifruit) brewing materials: 4 Kiwifruits, 2 lemons (yellow lemons) with hard pulp, 80~ 100g liquor with rock sugar 0.9~ 1 liter;

1. Wash the glass bottle with hot water and hang it upside down on a paper towel to dry.

2. Choose kiwi fruit with solid pulp, peel it and cut it in half.

3. Peel the lemon and cut it in half for later use.

4. Put the crystal sugar, kiwi fruit and lemon into a dry glass bottle, inject white wine, seal it and keep it away from light.

5. Take out the lemon about two months later. In another month, take out the kiwi fruit, then filter the wine with coffee filter paper or filter cloth, put it back in the bottle, cover it and put it in the shade.

Starting drinking period: after brewing 1 month; Best period: start in the third month after brewing.

Plum fruit wine production 1, cleaning plums, and fully drying. 2. In the sterilized glass jar, put the green plum and crystal sugar, then pour the wine and seal it.

You can open a bottle for drinking after 3.4 months.

4. Add rock sugar three times a month, and finally add maltose.

Production of banana fruit wine

Composition:

1, three bananas (better frozen)

2. A glass of juice (preferably pineapple juice or orange juice)

3, a small amount of brandy (about one-fifth cocktail glass, can be increased or decreased according to personal taste)

4. A strawberry and some kiwifruit (as decoration)

Exercise:

1. Put bananas and juice into a blender and mix well.

2. Pour into a cocktail glass filled with brandy.

3. Put strawberries and kiwis in the cup mouth for decoration.

Production of apricot wine

Ingredients: fresh apricot, rock sugar, white wine.

Making:

1, choose yellow ripe fresh apricots to wash (sour apricots with green peel can be added according to personal taste);

2. Put apricots, rock sugar and white wine into a jar and seal for 3 months;

3, filtering and clarifying;

4. It can be drunk after bottling.

Features: sweet and sour, rich in aroma, with the effects of relieving cough, eliminating phlegm and preventing colds.

Production of grapefruit sparkling wine

Ingredients: grapefruit juice, lemon juice, pomegranate syrup. Making:

1, mixing water in a 2-quart water tank;

2. Pour the thawed grapefruit juice, concentrated lemon juice and pomegranate syrup into a jar and stir until they are completely blended;

3. Cover and refrigerate;

4. Immediately before eating, gently stir and add soda water and ice cubes.

5. Divide the finished grapefruit sparkling wine into 8 cups (8 ounces) and serve.

Tomato (tomato) wine making

Formula: fresh tomato 1000g, sugar 200g, citric acid 10g, potassium pyrosulfite 2g, distiller's yeast 20g, 60-degree liquor 100ml.

Production method:

1. Select fresh, mature and high-quality tomatoes, wash them, air-dry the surface moisture, put them into a juicer to juice, and filter to get the liquid; Adding white sugar into fruit juice, stirring and mixing to dissolve evenly;

2. Add citric acid, pour the juice into a clean and dry wine container, add distiller's yeast and potassium pyrosulfite, stir evenly, cover and seal, and ferment at about 25℃ for 5 days, stirring several times a day;

3. Pour the fermented fruit juice into another clean wine container, cover and seal it, and keep it at the low temperature of 1~5℃ for 3 months;

4. Take clear liquid, add white wine and appropriate amount of sugar, stand for 2-3 days, filter, bottle and sterilize at 85℃ 10 min.

Efficacy and indications: appetizing and digestion. Used for loss of appetite.

Processing and production of jujube fruit wine

The method of brewing edible wine with red dates is as follows:

1. Choose fresh and even red dates, soak them in clear water for 24 hours, then clean them and take them out for later use;

2. Take glutinous rice, wash it, cook it into glutinous rice, and cool it to room temperature; 3, mixing jujube fruit and glutinous rice into raw materials, wherein the jujube fruit accounts for 70%-80% of the weight of the raw materials and the glutinous rice accounts for 20%-30% of the weight of the raw materials;

4, adding yeast, wherein the adding amount of yeast is 0.3%-0.4% of the total weight of the raw materials, uniformly mixing, putting into a ceramic fermentation tank, and performing sealed fermentation for 30-40 days when the saccharification temperature of the materials is 37-42 DEG C to 32-36 DEG C;

5. Distill the fermented mash to obtain finished wine with alcohol content above 45% (by volume), and put it in the cellar for more than half a year.

Description: After high temperature treatment, the manufacturing process greatly improves the utilization rate of red dates, and the wine body is clear and transparent, with rich red dates and mellow glutinous rice wine.

Golden jujube wine making

1, the wine base used in the basic products is high-quality sorghum (Jingzhi white dry wine produced by Anqiu Jingzhi Distillery).

2. Preparation of jujube juice: weigh the processed dried jujube according to the formula, wash it, put it into high-quality low-alcohol sorghum wine, soak it for several days to fully decompose pectin, then filter it, store the filtrate for later use, soak the filter residue for the second time, determine the extraction of the second filtrate according to the test, then fully mix the first and second filtrates, and adjust the alcohol content and sugar content for later use.

3. Fermentation Take the first and second mixed filtrates to adjust the alcohol content and sugar content, ferment with yeast suitable for production, and sterilize immediately after fermentation.

4. Blending according to the standard of finished wine. After soaking, extracting and fermenting, the chemical composition of jujube is very complicated, which must be scientifically calculated and blended. According to different production methods, jujube wine was made into modulated jujube wine and fermented jujube wine respectively.

Production of orange fruit wine

Ingredients: orange 600g rock sugar 210g; 50 grams of sorghum wine.

Making:

1. Wash oranges, dry them completely, and cut them into 2 mm slices;

2. Put it into a wide-mouth glass bottle in the form of a layer of orange slices and a layer of rock sugar;

3. Pour sorghum wine again, and then seal the bottle mouth;

4. Label the production date, put it in a cool place, let it stand and soak for three months, then open the filter residue and bottle it for drinking.

Tips for making appetizing orange wine;

1, you can take out the orange slices after soaking for three months, and the wine will be more fragrant if you keep them for 1 ~ 2 months.

2. Orange wine can be made into cocktails with orange juice and red pomegranate syrup;

3, or used as wine for pickling seafood fish to remove fishy smell and increase fruit flavor;

4, or mixed with mayonnaise to make salad dressing as crispy cooking.

Production of pear wine

Ingredients: pear; Sodium chloride; Sulfur dioxide; Potassium sulfite; Pectinase; White sugar; Citric acid; dried yeast

Making:

1. Soak pears in sodium chloride solution and put them in 60PPM sulfur dioxide solution for color protection. After pulverizing, add potassium metabisulfite and pectinase, mix well, and then separate the juice.

2. Add sugar and citric acid, stir evenly, activate and ferment the feeding dry yeast for 4-6 days, filter with 0. 1 micron ultra-fine filter membrane after blending, sterilize and bottle.

Features: simple production process, short brewing time, low cost and long shelf life. The pear wine has pure fruit fragrance, rich nutrition and endless aftertaste, and retains the natural essence.