How to make jujube wine

Selecting, cleaning, soaking, cooking, pulping, fermenting, squeezing, fermenting, aging, filtering, clarifying, and sterilizing the finished jujube.

1, raw material selection and treatment

Fermented jujube wine can be fresh or dried dates that have just been picked. When choosing to make wine with dried dates, the dried dates must be soaked, washed, cooked, pitted and crushed. Fresh jujube can be directly crushed and fermented, or it can be fermented after cooking.

2. Main fermentation (taking dried jujube as an example).

Put the fruit pulp into a fermentor (barrel), add a proper amount of white sugar, stir well, then add 0.5% distiller's yeast, stir well, cover it, and semi-seal it for fermentation.

3. Fermentation management: 3 days before fermentation, stir 1 time every day, perform semi-sealed fermentation, then cover the full-sealed fermentation, and stir 1 time on the sixth day.

After fermentation 12-20 days, there were few bubbles in the fermentation broth, which was still and clear, the pomace sank, and the fermentation was completed when there was obvious wine aroma.

If you plan to make jujube liquor, the fermentation at this stage is over, and you only need to pour the fermented jujube fermented grains into the brewing equipment for distillation in the later stage.

If you are making jujube fermented wine, please continue the following actions.

3, squeezing and separating

Squeeze the fermented fruit pulp with a press to separate the peel residue and jujube pit from the juice, and the separated juice is the original wine.

4. Post-fermentation

Move the original wine into a fermentor, keep the temperature at15 ~ 20℃ for 30 ~ 50 days, and further ferment the residue.

5. Aging

Siphon the wine into the barrel and store it at room temperature to make it mature. In the meantime, it is necessary to change the thorns several times by red suction to remove the precipitation in the wine and age it.

6. Sterilization and bottling

When the alcohol content of jujube wine is above 16%, it can be directly filled in washed bottles without sterilization. When the alcohol content is less than 16%, it needs to be pasteurized, bottled and then sealed.