If you want to make fruit wine, because the water content of fruits is relatively high, even up to 60%, choose a high-altitude wine above 50 degrees. For example, strawberries, plums, cherries, loquats, etc. have a high water content. If they are soaked in low-alcohol wine for a long time, they will easily lose their flavor and taste unpleasant.

If you plan to make some low-alcohol fruit wine and do not plan to soak it for a long time. You can use 38-42 degree white wine, according to the ratio of 1:2, add a little rock sugar, it will take more than 3 months to taste, the degree is about ten degrees, the fruity aroma is strong, the taste is smooth, and it is very delicious. ;For example, the ones sold outside are much better and you can drink them with confidence.

Tips for soaking in wine

There are 12 flavors of liquor in general, but the most suitable for making wine are light-flavor and rice-flavor, because these two types of liquor The body is relatively pure and the fragrance is light and long. Whether it is fruit wine or medicinal wine, it will not cover the taste of the raw materials and has little impact on the final aroma.

Maotai-flavor and strong-flavor liquors have a strong aroma and are relatively complex. Soaking them in wine will "take away the flavor". For example, if you brew cherry wine, you can hardly smell the cherry in the end, because the strong wine aroma will cover up the fruity aroma. The same goes for soaking in medicinal wine. Therefore, it is preferable to choose Xiaoqu light-flavor liquor, or you can directly use vodka to make the liquor, which will be purer.