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

2. Crushing

Crush the washed strawberries with a crusher, and separate the fruit stalks and sepals from the pulp. Pour the fruit pulp into the fermentation barrel, and add 1g of 6% sulfurous acid per 1kg to kill the microorganisms on the fruit surface and the miscellaneous bacteria in the air.

3. Sugar adjustment

Sugar adjustment should be made according to the proportion of 1.7 grams of sugar needed to produce alcohol with 1 degree, so that strawberry fruit wine with 1 degrees or more can be produced. Therefore, the sugar content of the fruit pulp should be determined first, and sugar should be added when it is insufficient, so that the sugar content is 2-25 grams per 1 grams of fruit pulp. The most suitable environment for yeast activities is that the fruit pulp contains 8-12 grams of fruit acid, and citric acid can be added when the fruit acid is insufficient.

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 1%, the fermentation is finished, the pomace is removed, and the liquor is moved into another container. Stored at 12℃, the fruit wine was ripened by vaporizing enzyme, and the ripening period took about 1 year, and the container needed to be changed in the middle.

5. Clarification

The clarifying agent can be .4% calcium carbonate. First, soak agar for 3-5 hours, then heat it to melt, pour it into wine when it reaches 6-7 degrees, and then filter it with a filter.

6. Adjusting acid

Mainly adjusting sugar, acid and alcohol content. Generally, sweet wine should contain 12%-16% sugar, .5% acid and 12-14% alcohol. If it is insufficient, sugar, citric acid and deodorization can be added.