If you make peach wine, you can also add rock sugar to go along with the infusion. Wash the peaches, put them in a glass jar, pour in white wine to soak, soak for about 15 days, choose 10 kilograms of intact peaches, clean them well and dry them out; use a cutting board with no oil or water to cut the peaches into small pieces, mix them with the rock sugar and put them into a clean, waterless container (fill to 70% of the container's capacity) until the water and pectin are released. After 3 or 4 hours, add 1 gram of pectinase; after 24 hours, stir in 1 gram of wine yeast; do not completely unscrew the lid of the container. There will be a lot of gas coming out on the third or fourth day, and tightening the lid can be disastrous. Stir or shake well 2-3 times a day. Taste for sweetness after four days. If you like sweetness, add some icing sugar. After a week with no bubbles appearing, separate the pulp from the wine using a 200 mesh food filter and a siphon. The wine below can be sealed and waited for a year and a half before drinking!

Peaches can be used to make wine, peach wine is very rich in iron, can improve iron-deficiency anemia, dizziness and headache also has a very good auxiliary effect, but also can promote intestinal peristalsis, improve indigestion. Stomach health and digestion: peach wine is rich in fiber, which can promote gastric juice secretion and gastrointestinal peristalsis, thus promoting digestion and relieving indigestion, loss of appetite, bloating, food accumulation and other problems.

Soaking for about half a month is fine. However, if you soak peach wine by brewing, it takes a long time. It needs to go through the steps of fermentation, saccharification, distillation and extraction, which usually takes at least three months. Thank you. Sharing is here, like me, please follow me. If you have any ideas, you can tell us in the comments below.