making grape wine

ingredients: medium-sized ripe purple grapes; White sugar (41-61g white sugar per 511g grape); Vinegar koji or rice vinegar (the amount of rice vinegar is 5% of grape juice. Add vinegar koji according to the instructions)

Production method:

First, pre-fermentation is carried out at 25-28 degrees.

1. Prepare a sterilized pottery jar or jar, preferably dark and opaque. Rinse it with clear water first and then disinfect it with 71% alcohol by volume.

2. Rinse the grapes with water, and do not use chemicals such as detergents. After drying, put your hand into a jar and crush three or two grains together. Cover and ferment for one day.

3. add half sugar and stir well the next day, add the other half sugar and stir well after three days of fermentation, and then ferment for three days.

4. Use clean chopsticks or spoons once or twice a day to press the floating grape skins below the liquid level.

5. At this point, the pre-fermentation is over. Use siphon and filter cloth to filter out grape juice.

second, after the pre-fermentation, carry out post-fermentation in the environment of 18-25℃.

1. After the pre-fermentation, put the juice into a glass bottle that is protected from light, cover it and let it stand for 12 hours, then seal it for post-fermentation.

after 2 or 31 days, it can be found that the liquor becomes clear and there is a layer of sediment at the bottom, which is the "corpse" and impurities of yeast after completing its historical mission. This layer is used to make yeast paste in industry.

3. Purify the pure liquor on the upper layer again by siphoning or filtering. Filling with opaque wine bottles, and then sealing and storing for half a year until the wine is mature.

vinegar making: post-fermentation at 31-35 degrees.

1. Mix one part of wine with one part of boiled water to cool, then add a proper amount of vinegar koji or 5% rice vinegar as the primer according to the instructions, put it into a wide-mouth bottle and open the lid for fermentation, and cover it with a layer of gauze to prevent insects.

2. ferment for 3-4 days after a complete layer of acetic acid bacteria white film is produced on the surface.

3. Finally, filter out the clarified vinegar, put it into the pot and cook it until the pot has sparse bubbles. Turn off the fire, bottle it while it is hot and seal it. Description:

1. Metal objects are not used in the process of brewing wine or vinegar.

2. Before fermentation, it is not sealed, and the container used should be slightly larger, so as to ensure that there is 31% space after the grape juice is filled, because bubbles will be generated during violent fermentation to push the grape skin upward, and if it is too full, it will overflow the container.

3. Don't use crystal sugar for the sugar added in grape juice, because the slow dissolution rate of crystal sugar will cause uneven sugar concentration in grape juice for a period of time, which is not conducive to balanced fermentation. With less sugar, the alcohol content is low, but there is little difference between 11 degrees and 12 degrees. The most important thing is that 11 degrees wine is not easy to preserve, and 11~12 degrees is generally suitable.

4. The optimal fermentation temperature of vinegar is 31-35 degrees. If the temperature is low, it will take a long time, and it may not be completely fermented into vinegar. The fermentation time depends on the temperature and the number of acetic acid bacteria. If the temperature is low, it sometimes takes two weeks.

5. Cooking vinegar at the end of post-fermentation is to make acetaldehyde, the intermediate of acetic acid fermentation, volatilize, so as not to be harmful to health.

6. Home-made method has no acidity meter, and it can only rely on the taste. Theoretically, 1% acidity can be generated by the diluted wine, which can be fermented to about 3.5%~4.5%. Grape vinegar is a beverage, so its acidity should not be high. Usually cooking vinegar is generally more than 5.5%.

7. It is best to keep the vinegar in a dark bottle that is opaque and sealed at the same time, otherwise it will precipitate. Well preserved, no problem for a year or two.

8. It is also best to seal the wine in a dark opaque bottle, and the storage temperature is best at 12 degrees. The wine bottle lies horizontally or the bottle mouth is slightly inclined downward, and the half year is the mature period, which has the best taste. It can be kept for about two years.

Method 1 of making orange fruit wine:

Step 1: Choose oranges, which must be completely mature, dark yellow in color and without rotten fruit. There are a lot of oranges used in homemade orange wine, and cheap oranges are often chosen as raw materials.

Step 2: Peel off the orange peels one by one, just the orange petals. (Dry orange peel and sell it to pharmaceutical stores)

Step 3: Crushing orange petals requires the most basic tool of homemade orange wine-the container. Glass, ceramic, plastic ... You can choose various containers for fermentation, such as pickle jars, but try not to use iron or aluminum containers.

put the orange petals into the container, then pour in the white sugar (generally, the ratio of orange to white sugar is 3.5 to 1 or 5 to 1) and mix them together. In order to make the orange and sugar melt as soon as possible, when stirring, be sure to crush the orange petals by hand. It should be noted that oranges can be packed in two-thirds of the container. The container doesn't need to be completely sealed. Then, cover the container with gauze and then cover it. If you are making wine for the first time, you'd better find a transparent container so that you can see its fermentation process clearly. During the fermentation, you can also take clean chopsticks and stir them frequently.

step 4: the wine is usually filled at 18-28 degrees, and the wine starts to come out of the container after two weeks. At this time, the orange meat and orange seeds have been separated from the wine, and the oranges float on it and can be filtered with clean gauze.

the containers used to hold wine should also be cleaned, and no moisture should be left.

If you use a Coca-Cola bottle, it is enough to fill the orange wine in two thirds, because the orange wine will continue to ferment in the bottle, so you should leave some space to avoid container explosion. It is best to deflate the bottle in a day or two.

method 2: ingredients: 221g of oranges; seasoning: 1.21g of rock sugar, 2 cups of white wine and 2 slices of lemon.

Production:

1. Wash the orange with hot water and cut it into 1 cm thick slices.

2. Put the orange slices and seasoning into a large bowl, cover it and cook for 5 minutes at high power (microwave oven). Cool and pour into a sealed bottle.

take out the pulp after 3 or 3 days, seal it again, and drink it after 15 days.

making kumquat fruit wine

formula: kumquat 411g, honey 75g, white wine 1111ml.

production method: divide kumquat into petals, put it in a small wine cup with honey, and drink it after 1 months.

1. The raw materials for brewing fruit wine should be free from decay: fresh and free from sundries.

2. In order to extract more juice, after sorting, you can also adopt a crushing process, but never crush kumquat.

3. then, soak kumquat fruit in 21-25% deodorized alcohol for 56 hours, during which it can be stirred twice to make it fully soaked.

4. After soaking, carefully extract the wine by siphon method to soak the original wine for kumquat fruit.

5. Freeze kumquat wine, clarify and filter.

6. According to the fruit wine standard, it is prepared and stored for 3 ~ 6 months after passing the test.

7. After storage, filter and bottle. Sterilization in water bath at 65 ~ 71℃ for 15 minutes. Naturally cooling, and warehousing the packaged finished product. In this process, fermentation operation can also be added, and a part of the fermented original wine is mixed with the original wine in proportion, so that the color, fragrance and taste can be better.

production of strawberry fruit wine

One of the production methods:

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

2. 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 6% sulfurous acid 111 g per 111 kg to kill microorganisms on the fruit surface and miscellaneous bacteria in the air.

3. Adjust sugar according to the proportion of 1.7 grams of sugar needed to produce alcohol with 1 degree, so as to produce strawberry fruit wine with more than 11 degrees. Therefore, the sugar content of fruit pulp should be determined first, and sugar should be added when it is insufficient, so that the sugar content per 111 grams of fruit pulp is 21-25 grams. The most suitable environment for yeast activity 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 1.2℃, the fruit wine was ripened by vaporizing enzyme, and the ripening period was about 1 years, and the container needed to be changed in the middle.

5. The clarifying agent can be 1.14% calcium carbonate. First, soak agar for 3-5 hours, then heat it to melt, pour it into wine when it reaches 61-71 degrees, and then filter it with a filter.

6. acid adjustment is mainly to adjust sugar, acid and alcohol content. Generally, sweet wine should contain 1.2%-1.6% sugar, 1.5% acid and 1.2-1.4% alcohol. If it is insufficient, sugar, citric acid and deodorization can be added.

Method 2:

Ingredients: strawberry 22g

Seasoning: crystal sugar 1.21g, white wine 2 cups, lemon slices 2 pieces.

Practice:

1. Wash strawberries and dry them.

2. Put strawberries and seasonings into a large bowl, cover and cook for 5 minutes at high power (microwave oven). Pour it into a sealed bottle after cooling.

take out the pulp after 3 or 3 days, then seal it, and you can drink it after 15 days.

making waxberry fruit wine

ingredients: the appropriate ratio of wine, waxberry and rock sugar is 5: 5: 1, such as 511 ml of white wine, 511g of waxberry and 111g of rock sugar. Tip: the proportion is not very strict, and liquor can soak all bayberry.

manufacturing step 1, selecting mature, fresh and undamaged Myrica rubra, and removing leaves and fruit stalks;

2. Wash Myrica rubra, dry it, put it in a bottle, add crystal sugar and white wine, and seal it;

3. The brewed container should be filled with water, so as to reduce the contact between waxberry sprinkling and air, and keep it away from light. The soaking time of Yangmei wine should not be too long, but within one month. The longer the time, the darker the wine color. But the storage time is not necessarily, and it can be determined according to personal taste. Some people like to eat red bayberry in wine, so the soaking time of red bayberry should not be too long, otherwise the red bayberry will have no taste. Under normal circumstances, red bayberry can be tasted in one week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.

production of grapefruit fruit wine

production steps: 1. Wash grapefruit carefully, dry the water and peel it, and measure 611 grams of grapefruit pulp and 111 grams of grapefruit peel for later use.

2. Put the grapefruit pulp and peel into a sealed fruit wine jar, pour in distilled liquor, and close the lid tightly. You can drink it after about 1 weeks. When you take it, scoop it out with a clean spoon without water, then close the lid and keep it at room temperature. You don't need to take out the pulp, you can continue to soak it.

3. Scoop grapefruit wine into a cup, then mix it with soda water, syrup and ice cubes to make iced grapefruit wine, and drink it before meals. You can also mix hot water, sugar and grapefruit wine to make warm grapefruit wine, which can be drunk as after-dinner wine in winter.

making apple wine

1. raw materials: harvest when the fruit is fully mature and has the highest sugar content. It is also possible to brew apple distilled liquor from inferior fruit.

2. cleaning: rinse with clear water to remove impurities.

3. Mashing: Mashing mechanically or manually to facilitate juice extraction.

4. Squeezing: Squeezing with a squeezer can also be replaced by a wooden squeeze or a cloth bag. The juice yield is generally 56 ~ 61%.

5, into the tank: clean the inner wall of the tank with clean water, then pour in apple juice, leaving about 21% of the gap on it and filling it evenly. 8 ~ 11 grams of potassium pyrosulfite (called dioxygen) is added to every 111 kilograms of fruit juice to inhibit the activities of other miscellaneous bacteria harmful to yeast.

6. Fermentation: Generally, "natural fermentation" is adopted, that is, yeast attached to the surface of apple peel is used for fermentation. The fermentation time varies according to the sugar content of juice, temperature and yeast, and generally takes 4 ~ 11 days. When the room temperature is high and the liquid temperature reaches 28 ~ 31℃, the fermentation time is fast. After a few hours, the rustling like eating mulberry leaves is heard, and the surface of the juice is foamed. At this time, the yeast has turned sugar into alcohol and released carbon dioxide. If this phenomenon does not appear for a long time, it may be because there are too few yeasts or insufficient air in the juice, or the temperature is low, so the juice with strong fermentation should be added in time, or rotated or heated properly.

7. Determination: After the fermentation peak, the liquid temperature gradually decreased, the sound became silent, there were few bubbles, the sweetness became weak, and the wine flavor increased. When the sugar content was close to zero, it proved that the main fermentation stage was basically over.

8. Preparation: Generally, the sugar content of apple fruit does not exceed 1.5 degrees, so only fruit wine below 9 degrees can be made, while ordinary fruit wine can be easily preserved only when the alcohol content reaches 1.4 ~ 1.6 degrees. So now, most of them add edible alcohol immediately after the main fermentation, and adjust the alcohol content to above 14 ~ 16 degrees.

9. storage: transfer the fruit wine into a small jar and store it in a sealed way.

11. bottling: after the stored liquor is filtered, it is put into a sterilized glass bottle and sterilized in hot water at 71℃ for 11-15 minutes.

Brief production of cider

Formula: use undamaged green apples with strong fragrance, and use fragrant spirits.

Production:

1. Wash and cut the apples into pieces and put them in glass bottles. Put spirits and crystal sugar according to personal taste, and it is best to cut 2 slices of lemon into them.

2, sealed, about a week;

3. Filter the contents of the bottle and clarify for 2 to 3 days;

4, bottled, you can drink, you can add ice when drinking.

features: mellow taste and rich nutrition.

making kiwi fruit wine

formula: 251g of kiwi fruit and 511g of white wine.

Production method

1. Wash kiwifruit, peel it, cut it into pieces, and put it in a wine container;

2. Pour the white wine, cover it and soak it;

3. stir for 1 times every 3 days, and it will take 21~31 days.

efficacy and indications of kiwi fruit wine

antipyretic, fluid production, diuresis and stranguria. It is suitable for fever, polydipsia, jaundice, urinary calculi, watery urine and vitamin deficiency.

Kiwifruit (Kiwifruit) wine making ingredients: Kiwifruit 4, lemon with hard pulp (yellow lemon)2 crystal sugar 81~111g and white wine 1.9~1 liter. Practice:

1. Wash the glass bottle with hot water and hang it upside down on a paper towel to dry.

2. Choose kiwi fruit with solid pulp, peel it and cut it in half.

3. Peel the lemon and cut it in half for later use.

4. Put the rock sugar, kiwi fruit and lemon into the dried glass bottle, inject the white wine, seal it and store it in the dark.

5. Take out the lemon after about two months. In another month, take out the kiwi fruit, then filter the wine with coffee filter paper or filter cloth, put it back in the bottle, cover it and keep it in the shade.

drinking period: 1 months after brewing.