How to brew apricot blossom wine

The brew method of apricot blossom wine is as follows:

Raw materials:

2 kg of glutinous rice, 8 g of distiller's yeast, 5 kg of flowers, 65438+ 0.5 kg of cold boiled water, fermentation tank,

Production process:

Soak in warm water for several hours, and wash and dry the picked apricot flowers with clear water for later use.

2. Steam the soaked glutinous rice until it is cooked.

3. Take out the steamed glutinous rice and spread it in a clean and hygienic place, spread it to about 30 degrees, spread it with a little water and put it into the prepared koji.

4. After stirring, add apricot flowers and water, stir well and put them in a jar for fermentation. Normal fermentation lasts for 8- 12 days, and the temperature is maintained at 25-30 degrees.

5. Pour the fermented grains into the brewing equipment for distillation, and then distill the finished wine. Distilled liquor is apricot liquor, which is clear and transparent, mellow and soft, and has a long aftertaste. If you need to color, you can soak the dried apricot flowers in apricot wine for a few days before taking them out.