Ingredients: lychee, sorghum wine, rock sugar Method: 1) to pick a good lychee, lychee can be brewed with the seeds, which is why it is said that drinking fruit wine is more nutritious than fresh fruit absorption.　2)Lychee peeling, a layer of lychee, a layer of sugar, put into a wide-mouth bottle (to be dry, do not have water) 6, 7 points full on it (the brewing process will produce gas, too full will be the top of the bottle out.)　3) to the bottle poured into the sorghum wine, the degree of high will be more mellow, and then seal the bottle tightly, put in a cool place to stand and soak for three months after you can drink.

Fruit wine brewing steps

Preparation materials: alcohol concentration of more than 35 percent of white wine, strawberries, lemons, rock sugar, clean sealed glass jar

1, prepare a bottle of alcohol alcohol more than 35 percent of white wine, first of all, will be closed to hot water glass bottles to hot water to clean and inverted in the paper towels to dry.

2. Select strawberries with firm flesh and ripe, unbroken hulls (broken hulls will make the wine cloudy), carefully remove the leaves and tips (because you don't want to hurt the strawberries, just remove the leaves, don't need to cut off the whole tip), wash and dry them, and then cut them open.

3. Peel the lemon, slice and set aside.

4, according to a layer of strawberries, a layer of icing sugar in the order of strawberries, icing sugar and a small amount of lemon slices into the glass bottle has been dried, filled with white wine, sealed with a lid and placed in a dark place to save.

5, the second ~ three weeks to take out the strawberries and lemon, cover, and continue to place in a cool place until you can drink.

Beginning of drinkable period: 3 weeks after brewing

Best drinkable period: 3 months after brewing

Precautions for homebrewing

1. When removing the lemons and strawberries, filter the wine once through a piece of coffee filter paper or a clean filter cloth, so there is no residue, and then pour it back into a container with a tightly closed lid for storage.

2. It's a good idea to put a label on the bottle with the date you started brewing so you don't forget later.

3. Make sure you keep it in a cool place, otherwise it will spoil!

Fruit selection: Fruit wine should be made with fresh and undamaged fruit, which should be washed and air-dried in a cool place to avoid deterioration of the finished product after the hard work is completed, and the stronger the acidity of the fruit, the better the flavor of the wine.

Container selection: it is best to choose a bottle that can be sealed and wide-mouthed, and transparent for the best so that it is easier to see the internal situation, the material to the glass products as a priority, the capacity of the fruit wine in the soaking to reach the container can be eight full, remember not to exceed the process of avoiding the fruit wine in the process of overflowing to the outside of the container.

The choice of wine: the alcohol concentration of 35 degrees in the market is most suitable for white wine, too high or too low are not suitable, the wine is too strong and easy to cover the flavor of the fruit, in addition to the amount of wine must also pay attention to.

Sugar selection: rock sugar is the best, because rock sugar is the most accessible of all sugars, and the highest purity is not easy to cause color changes in the fruit wine, and can best maintain the original flavor of the fruit.

The other date marking and the timing of removing the fruit pulp must be paid attention to in detail in the process of making fruit wine, so as to avoid the destruction of the color, aroma and taste.