Traditional Culture Encyclopedia - Traditional festivals - Method for brewing fruit wine

Method for brewing fruit wine

Fermented fruit wine refers to fruit wine made from fruit or fruit pulp by crushing and fermentation, and its alcohol content is generally 6-8 degrees. Since it is "brewing", don't "bubble". The term "self-brewing" here means that besides the main ingredients, sugar, water and dry yeast, it is best not to add other ingredients, but also to use glass and pottery as utensils, and to use as little plastic and iron as possible. Everything is natural.

Cherry wine:

Rinse the ripe red cherry with clear water, and remove the stone, green grain, mildew grain, broken grain, etc. Put it in a clean container and crush or mash it with your hands or teacups. Pay attention to keep hands and utensils clean, and do not use metal tools and containers such as iron and copper to keep raw materials clean and pure; Cherry juice can be fermented in a day after being put into a container; Put the yeast into the cherry juice, and the temperature should be 15~25℃, but not more than 35℃. After 2~3 days, a large amount of carbon dioxide will be discharged, and skin residues will float to form a hat shape. During fermentation, the floating cherries should be pressed into the juice twice a day with sterilized chopsticks, which can make the cherry wine taste better. After 2~3 days, you can add sugar directly to the container, and don't add it after hydration. Next, start squeezing. Pour the fermented cherry juice into a clean cloth bag or gauze, squeeze or wring it, and the cherry wine will flow out, which is called the original wine; Clarify the original wine, add about one egg white into the original cherry wine according to the proportion of 30 ml, foam the egg white, mix it with a small amount of wine after full stirring, then add it into the wine, fully stir it, let it stand until the wine is transparent, and discard the precipitate; Finally, add sugar to taste, the amount of sugar added is about 12%~ 14% of cherry wine, and the sugar should be dissolved by stirring with the original wine.

Watermelon wine:

1, and fresh watermelon with full maturity and high sugar content is selected as raw material.

2, juicing first wash the watermelon and drain the water, then peel and smash the juice. Filter the squeezed watermelon juice with gauze, pour the filtered watermelon juice into an enamel jar, heat it to 70℃ ~ 75℃ and keep it for about 20 minutes. Be careful not to store and heat watermelon juice in iron pot, so as to avoid reaction and affect the quality and color of wine.

3. After the watermelon juice is cooled and clarified, use a siphon to suck out the upper clarified liquid and put it into a sterilized enamel jar or porcelain jar. Firstly, the sugar content in watermelon juice was determined by hand-held sugar meter. The sugar content in watermelon juice was adjusted to 20% ~ 22% by adding pure white sugar, and then 3% ~ 5% distiller's yeast was added.

4. Fermentation: After fully stirring the prepared watermelon juice, put it in an environment of 25℃ ~ 28℃ for alcohol fermentation. After 15 days, siphon it into another jar or jar, and add sucrose according to 10% of watermelon juice. After the sucrose is dissolved, pour it into a pot to boil, let it cool, filter it with gauze, put it into a jar, seal the jar and seal it. The longer the aging time, the better the taste and quality.

5. Bottle, disinfect and store. Put watermelon wine into a clean bottle, seal it with a sealing machine, and sterilize it at 70℃ 10 ~ 15 minutes. The suitable storage temperature of watermelon wine is 5℃ ~ 25℃, and it should be stored in a cool and dry place.