Juicer, fermentation barrel, basement, cauldron, etc.

The production method includes the following steps: selecting mature hawthorn fruits without diseases, insects and mildew, fully cleaning them, putting them into a large pot, adding a small amount of water, precooking them at 60-70℃, and juicing them with a juicer. The hawthorn juice was poured into a fermentation barrel and fermented at 22℃-28℃ for 7- 10 days to obtain the fruit wine. The fermented fruit wine is filtered, poured into a fermentation container, stored in a basement or cellar, and fermented for another 30 days at the temperature of 8℃- 10℃. And continue to put it in a cool basement for aging. During the aging period, we should stick to changing barrels (changing barrels) and keep the barrels full all the time, that is, the original juice hawthorn wine.

The technological process includes material selection → cleaning → precooking → juicing → barrel fermentation (22℃ ~ 28℃) → filtration → fermentation (8℃~ 10℃)→ finished product.

Above, I hope I can help you, thank you. ~