1. Wash the bottle for soaking wine first, disinfect it and dry it.
2. Peel lychee, put it in a bottle, pour sake, add rock sugar and shake it gently.
3. Seal 1-2 days and you can drink it.
4. Litchi soaked in wine can also be eaten. Absorb the smell of wine, the pulp is more intoxicating. Eating one is as enjoyable as taking a sip of wine.
Matters needing attention in homemade fruit wine mainly include the following aspects.
1, choice of fruit: It is best to choose fresh fruit with no appearance damage when making fruit wine, and the fruit must be washed and air-dried in a cool place to avoid the deterioration of the finished product caused by hard work. Try to choose the fruit with stronger sour taste, and the better the flavor of the fruit wine.
2. Selection of container: It is best to choose a bottle that can be sealed and wide-mouthed, and the transparency is the best, so that the internal situation can be seen more clearly. The material is given priority to glass products, and the capacity of fruit wine is only eight points full when it reaches the container during brewing. Remember not to exceed it to avoid the fruit wine overflowing outside the container during brewing.
3. Selection of wine: Liquor with alcohol concentration of 35 degrees on the market is the most suitable, neither too high nor too low is suitable. Too strong wine flavor is easy to cover the flavor of fruit, and attention should also be paid to the amount of wine.
4. Choice of sugar: rock sugar is the best, because rock sugar is the most easily available among all sugars, and the highest purity is not easy to cause color change of fruit wine, and can best maintain the original flavor of fruit.