Loquat is one of the rare fruits unique to southern China. March to June is the mature season. Different regions have different solar terms, and the maturity time is slightly different. For example, Yunnan will generally mature around March, and Jiangsu will generally mature in May. Loquat pulp is soft and juicy, with moderate sweet and sour taste and delicious taste, and is known as the "king of fruits". Loquat is a cool fruit, which can moisten throat and relieve cough. Proper consumption is beneficial to the human body. Besides, you can also brew a pot of fine wine, which is fragrant and beautiful. Let's share with you the production process of loquat wine.

Brew method of loquat wine

Loquat:1000g, 300g of rock sugar, 2500ml of 42% pure grain liquor, and a wine soaking jar.

First, pick out the loquat, clean it and dry it. If it is not peeled, remove both ends and mark the epidermis with lines.

Second, the soaking tank is cleaned and washed with hot water several times (eliminating Du). The interior should be wiped clean and dried with absorbent paper. No water, the bottle should be sealed.

Third, add loquat and rock sugar to the wine-soaking jar, and pour in grain wine (pure grain must be used in wine-soaking, not added, otherwise the taste will be bad and good ingredients will be wasted. )

4. Store it away from light at room temperature, shake the bottle every three days, and seal it for about 2 months before drinking.

Benefits and precautions of loquat wine

1. Loquat wine has the function of relieving cough and moistening lung. Loquat contains polyphenols, which can dilate and soften blood vessels and resist aging. It is also rich in carotene. As we all know, carotene has a very good effect on protecting eyesight.

2, loquat wine is good, but it is not recommended to drink more, drink in moderation. People with diabetes and diarrhea due to spleen deficiency are not recommended to take loquat wine.

The above is only personal experience in soaking wine, so it is recommended to consult a professional.