Content 2
Selection of raw materials. Choose varieties with high juice yield and high sugar and acid content.
Clean up. Firstly, the apple was soaked in 1%-2% dilute hydrochloric acid solution, then washed with clear water and dried.
It's broken Put the dried apples into the beater and crush them. In order to avoid breaking seeds, the distance between beater blades should be adjusted reasonably.
Juice. Put the broken apples, juice, etc. Put it in a ceramic jar and let it stand for 10- 12 hours, then juice it at a pressure of 26 kg per square centimeter and filter it with sterilized gauze.
Liquid conditioning. Immediately after the fruit juice is obtained, an appropriate amount of sulfur dioxide gas is introduced to make its concentration in the fruit juice reach 75× 10-6, and then the sugar content and acid content of the fruit juice are adjusted to 10%- 14% and 0.4%-0.6% respectively.
Grafting fermentation. Inoculate koji, distiller's grains, yeast liquid, etc. According to the mass ratio (the ratio of juice to koji after liquid blending is 100:7- 10), and then fermented at the ambient temperature of 28-32℃. After a few hours, you can hear the rustling like eating mulberry leaves, and at the same time you can see the foam on the surface of the juice. If the ambient temperature is too low (below 10℃), it will take 3-4 days to see the fermentation reaction, and the reaction is not strong.
It takes at least 2 weeks to complete the fermentation process. After the fermentation, the supernatant was clear and residue-free, and had a bouquet. At this time, the alcohol content can generally reach about 10%. Finally, the supernatant is poured into a storage barrel for post-fermentation, which takes about 1 month. After the end of post-fermentation, sulfur dioxide gas is introduced to make its concentration reach 100× 10-6, which can effectively prevent corrosion.
Aging. Adjust the alcohol content of the new wine in the barrel from 10% to 18%-20% within half a month, and then age at a temperature lower than 20℃, and the finished cider can be obtained after half a year.
Harm of homemade fruit wine
1. Making fruit wine at home, if done strictly according to the process, will not cause obvious harm to the human body, but some people will rot or mold when choosing fruit, which will make it carry some bacteria. If it is used to ferment wine, there will be more methanol in fruit wine, which is harmful to human body and carcinogenic to some extent.
2. Homebrewed fruit wine is not brewed in a sterile environment. There will be some bacteria and toxins in the brewing process. These toxic substances will enter the human body after being brewed, which is not easy to harm the human stomach, and will increase the burden on the human liver, which will have adverse effects on health, and even induce liver cancer in severe cases, causing people to lose their lives. However, the fruit wine brewed at home will not cause serious harm as long as attention is paid to hygiene.
To sum up, cider has now entered the historical stage. Not only do you brew your own cider, but there are also various brands of cider on the market. People now choose more for health. As a beverage with extremely low alcohol content, it was first invented in the first century. Later, with the development of brewing enterprises, Apple Hotel appeared in the market. It is rich in carbon dioxide, so it is also called.