Methods/steps
& gt0 1
Separation of egg white and yolk: first crack the egg, don't completely crack it, then break it in half by hand, half with yolk and one without, and then tilt it a little, leaving the egg white. The two can be tilted back and forth interchangeably, and then the egg white and yolk will be separated.
& gt02
Stir the egg whites: put the separated egg whites in a spoon or something similar, preferably with a handle for easy holding. Take a pair of chopsticks, tilt the container slightly, let the egg whites get together, and make a quick circular motion with chopsticks. At first, the reaction is slow, then it will bubble and accelerate, and finally it is a bit like cream foam.
& gt03
Addition and sterilization: foam is directly added to the wine, and the treated wine is sealed in a container with a stopper. Put the wine in water above 80 degrees and take it out after 30 minutes. Note that the temperature inside the wine is different from that outside. If it is heated with cold water, it can be heated together, if not for a long time. ) You can see a lot of flocculent things when you take them out. Nothing, it will settle down in a few days.
& gt04
Filtration: You siphon out the supernatant from the settled sediment, and it will be very clear after filtration. Siphon method is the practice of taking supernatant by using the principle of liquid level difference, that is, putting the liquid to be taken at a high level and the liquid to be filled at a low level, then inserting a tube into the liquid at a high level, sucking it with an ear washing ball (or mouth), and the liquid will come out and then put it in a container at a low level.