According to different seasons, different fruit raw materials can be selected for homemade fruit wine.
(1) spring:
Plum wine, strawberry wine, peach wine, loquat wine, bayberry wine, mulberry wine, kumquat wine.
(2) Summer:
Cherry wine, litchi wine, plum wine, peach wine, wine, nectarine wine, mango wine, watermelon wine, longan wine, passion fruit wine, dragon fruit wine, durian wine and avocado wine.
(3) Autumn:
Pomegranate wine, pear wine, pear wine, grapefruit wine, persimmon wine, cider.
(4) In winter:
Grapefruit wine, tomato wine, kiwi wine, orange wine, orange wine, kumquat wine, jujube wine.
2. Practice:
(1) material selection. Choose fully mature, brightly colored, disease-free and mildew-free fruits as raw materials, remove impurities, wash the soil on the surface and drain water.
(2) broken. The washed strawberries were crushed by a crusher, and the fruit stalks and sepals were separated from the pulp. Pour the fruit pulp into a fermentation barrel, and add 6% sulfurous acid or vitamin C to kill microorganisms on the fruit surface and miscellaneous bacteria in the air.
(3) adjust sugar. Sugar was adjusted according to the ratio of 1.7 g sugar to produce 1 degree alcohol, and then1degree strawberry fruit wine could be produced. Therefore, the sugar content of fruit pulp should be determined first, and then added when the sugar is insufficient, so that the sugar content of fruit pulp is 20-25 g per100 g. The most suitable environment for yeast activity is 8-655 acids per liter of pulp.
Because there are wild yeasts on the skin of fruit, fermentation can be realized without adding extra yeasts, but traditional wine-making is easy to be polluted. Adding some special yeasts for fruit wine is an ideal method to brew fruit wine quickly.
(5) fermentation. Put the prepared fruit pulp into a container, keep the temperature at 25-28 degrees, and start fermentation after 1-2 days. After 3-5 days, when the residual sugar is reduced to 65438 0%, the fermentation is finished, the residue is removed, and the liquor is moved into another container. Fruit wine is stored at 12℃ and ripened by evaporating enzyme, which takes about 1 year, and the container needs to be changed in the middle.
(6) Clarification and storage.