The method of brewing wine is the traditional culture of China. Since Brewmaster and Du Kang invented wine, wine-making technology has been innovated and reformed, and the quality of wine is getting better and better.
Manufacturing steps of traditional cider brewing method
1. raw materials: the fruit is fully ripe and harvested when the sugar content is the highest. Apple distilled liquor can also be brewed from inferior apples.
2. Cleaning: rinse with clear water to remove impurities.
3. Mash: Mash mechanically or manually to make juice.
4. Squeezing: Squeeze the juice with a juicer, or use a wood press or a cloth bag instead (modern wineries can choose a squeezing bucket). The juice yield is generally 56~60%.
5. Into the tank: rinse the inner wall of the tank with clear water, then pour in apple juice, leaving a gap of about 20% on it and filling it evenly. 8 ~ 10g potassium pyrosulfite (called dioxygen) was added to every 100kg 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 with sugar content, temperature and yeast, and generally takes 4~ 10 days. When the room temperature is high and the liquid temperature reaches 28~30℃, the fermentation time is fast. A few hours later, there was a rustling sound like eating mulberry leaves, and the surface of the juice was blistered. At this point, the yeast has converted 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 it is necessary to add the juice with strong fermentation in time, or rotate or heat it properly. You can also try fruit wine koji for rapid fermentation to reduce fermentation time.
7. Determination: After the peak of fermentation, the liquid temperature gradually decreased, the sound became silent, the bubbles became less, the sweetness became weaker, and the wine taste increased. When the sugar content approaches zero, it proves that the main fermentation stage is basically over.
8. Preparation: Generally, the sugar content of apple fruit does not exceed 15 degrees, so only fruit wine below 9 degrees can be prepared, while ordinary fruit wine is easy to store only when its alcohol content reaches 14~ 16 degrees. So now most of them add edible alcohol immediately after the main fermentation to adjust the alcohol content to above 14~ 16.
9. Storage: transfer the fruit wine to a small pot and seal it for storage.
10. bottling: filter the stored liquor, put it into sterilized glass bottles, and sterilize it in hot water at 70℃ 10~ 15 minutes. Quality standard color: golden yellow, clear and transparent, without obvious suspended matter and precipitation. ?
Aroma: It has the aroma of apple fruit and strong aroma of cider. Flavor: sweet and sour, refreshing, mellow and rich. Alcohol: less than 16 (20℃, volume percentage). Reducing sugar: 160 g/L total acid: 3.5 ~ 5.5g/L?
Volatile acid: 0.7 g/L.
Matters needing attention in brewing cider
1. The temperature should be adjusted between 28~32℃ during fermentation.
2. If high-quality fruit wine is brewed, sugar deficiency should be added many times before the main fermentation, after the main fermentation, the can should be opened, the post-fermentation aging should be carried out under closed conditions, and then clarification should be carried out.