Production process:

The red dates are washed, soaked, steamed and beaten, followed by koji, fermentation, pressing, fermentation, aging, filtration, clarification and sterilization, and the finished product

1. Selection and processing of raw materials< /p>

Fermented red date wine can use fresh red dates that have just been picked or dried dates. When choosing to use dry red dates to make wine, you must soak, clean, steam, core and crush the dry red dates; fresh red dates can be directly crushed and fermented, or they can be steamed and fermented.

2. Main fermentation (taking dried red dates as an example).

Put the pulp into a fermentation tank (barrel), add an appropriate amount of white sugar, stir evenly, then add 0.5% koji, stir evenly, cover the lid, and ferment in a semi-sealed state.

3. Fermentation management: Stir once a day for the first 3 days of fermentation, semi-sealed fermentation, then cover with a lid for fully sealed fermentation, and stir again on the 6th day.

After fermentation for about 12-20 days, when there are few bubbles in the fermentation liquid, it becomes clear when it is still, the pomace sinks, and there is an obvious wine aroma, the fermentation is completed.

If you plan to make red date liquor, the fermentation will be over at this step. Later, you only need to pour the fermented red date liquor into the brewing equipment for distillation.

If you are making fermented red date wine, please continue with the following steps.

3. Pressing and separation

Use a press to press the fermented pulp to separate the skin residue, date core and juice. The separated juice is the original wine.

4. Post-fermentation

Move the original wine liquid into the fermentation tank and keep it at 15-20°C for 30-50 days, and the residue is further fermented.

5. Aging

Use a siphon to suck the wine into the barrel and store it at room temperature to mature. During this period, it is necessary to use the red suction method several times to remove the sediment in the wine and age it.

6. Sterilization and bottling

When the alcohol content of jujube wine reaches more than 16%, it can be directly filled into washed bottles without sterilization. When the alcohol content is less than 16%, it needs to be bottled after pasteurization and sealed after bottling.