Can wild apples soak in wine?
Wild apples can be soaked in wine, and fruits can be soaked in wine 15 days or so. Apple is sweet, sour and nutritious, and it is one of the fruits suitable for all ages. Its nutritional value and medical value are very high, and it is called "the first medicine for gentlemen" by more and more people. It can treat constipation, promote digestion, moisten skin and clean teeth. Fruit wine is deeply loved by women because of its sweet and sour taste.
Characteristics of cider
Cider is an alcoholic beverage made by fermentation of pure fruit juice. In addition to cider, there are ciders made of pear wine, peach wine or other fruits. The alcohol content of cider is low, about 2%-8.5%. Apple mainly contains fructose, which has a fresh aroma and a slight apple flavor. The taste is slightly sweet and slightly acidic, and the fruity taste is strong or light. Apple is a cross-pollinated plant and must be planted in a large area to achieve high yield.
Types of cider
1 sweet cider
Apple juice is semi-fermented in an open container, and it is a non-foaming wine. When the fermentation reaches a considerable density of 1.020 ~ 1.025, the fermentation is stopped by sterilization or cooling. It can also be made from sweetened completely fermented cider (dry cider) or sterilized unfermented apple juice.
2. Dry cider
This is a completely fermented cider, which is often called strong cider. Ferment the apple juice until the specific gravity reaches 1.005. It is similar to still wine, but its alcohol content is about 4.5% ~ 7%, while the alcohol content of wine is 7% ~ 14%.
3. Sparkling sweet cider
It ferments apple juice until it just bubbles, in which the alcohol content (volume content) is below 1%. Fermentation is carried out in a closed container, and filtration and filling are also completed in a closed system to prevent carbon dioxide gas generated by fermentation from escaping. The pressure of carbon dioxide in wine generally reaches 0.2 ~ 0.3 MPa.
4, sparkling cider
It contains carbon dioxide gas, but it cannot retain all the carbon dioxide produced during fermentation. The alcohol content is 3.5% higher than that of the former cider, and the sugar content is low.
5. Apple sparkling wine
All kinds of cider are filled with carbon dioxide gas sold commercially, that is, sparkling wine or carbonated cider. Pay attention to the difference between apple sparkling wine and natural fermented sparkling wine. For apple sparkling wine, the pressure of carbon dioxide is 0.28 ~ 0.35 MPa.
6.champagne and cider
Champagne comes from champagne in France-Ardennes. According to the French wine law, champagne must be white wine containing carbon dioxide produced in Champagne province of France, while wines of the same quality produced in other regions are called sparkling wine. The production of champagne cider is similar to champagne, and the pressure of carbon dioxide in the wine is 0.5-0.6 MPa. Naturally fermented bubbles, like natural gas soaked in water (such as French-made Paris water), are beneficial to digestion during the main meal and can also play a good role in appetizing before meals.