One is to soak hawthorn in Chinese liquor for about a month. This kind of wine is called hawthorn dew wine, which has been answered before, so I won't go into details here. Actually, strictly speaking, it's hawthorn soaking wine, not homemade hawthorn wine.
The so-called brewing is the way to obtain wine through fermentation, so brewing hawthorn wine is fermented hawthorn.
Take 100 kg of hawthorn as an example. If you do it yourself on a small scale, you can reduce the proportion.
Wash and cook hawthorn with 1 times water, naturally cool to normal temperature (100 kg to 100 kg water), and crush hawthorn by hand or with tools. The optimum temperature for brewing fruit wine is 20-30 degrees. Then add pectinase (100 kg hawthorn and 1 g), fully stir and let stand for 3-4 hours and a half, then add fruit wine yeast (10 g yeast, which needs to be activated before use). It takes half a day for fermentation to start, resulting in bubbles. Then, add 40 Jin of sugar twice. After the first fermentation, the second fermentation is on the second to third day, which is the vigorous fermentation period. The amount of sugar added can be flexible. Generally, per liter of wine 1 7g sugar produces1degree alcohol, and 40kg sugar produces 12 degree alcohol. If you want to drink low-alcohol wine, you can put less alcohol, and the highest alcohol content can reach 14-5 degrees. If it is higher, the yeast will stop fermenting. If you want to drink sweet wine, you can filter out the pomace halfway, heat the wine to 80 degrees, kill the yeast and stop the fermentation. If you want to drink dry wine, wait for fermentation to run out of sugar. Fermentation usually ends in 5-8 days, subject to a small amount of bubbles or no bubbles. Liquor needs to be precipitated after filtration, and it can be poured twice to make liquor clear and transparent. If it is commercial wine or small-scale brewing, bentonite can be added to accelerate precipitation. And then sealed and preserved. Fruit wine manufacturers also need to add so2, which can be preserved for a longer time after sterilization. Self-brewed wine is generally the best in a year, without adding anything, and it is easy to deteriorate after a long time. It's best to pack it in small containers. Long-term half bottle is easy to oxidize, which affects the taste.
The above are the basic steps of hawthorn wine brewing, and several points should be noted.
If 1 boiled hawthorn is difficult to start by natural fermentation, then the cooking process will kill all bacteria, including yeast. If the white film on the surface of grapes is natural yeast, it is easy to start fermentation, so yeast should be added to start fermentation.
There are all kinds of additives needed for brewing. You can use them yourself according to the instructions. The additive is harmless, and it is safe and harmless in the allowed dosage. You can only add yeast to your own beer and nothing else.
The brewing container should be glass, porcelain jar or stainless steel container. Don't use plastic and iron.
4. The fermentation temperature is controlled at 20-30 degrees. If it is too low, it can't be started; If it is too high, it will inhibit yeast fermentation and easily deteriorate.