Honey wine is mellow, fragrant and nutritious, which is very popular among consumers. One kilogram of honey can brew four kilograms of wine.

1, sterilization First, the honey is sterilized-boiled in water. Raise the temperature to 60℃ and keep it for 30 minutes, but the temperature should not exceed 60℃ to avoid losing effective nutrients.

2. Ingredients First, wash the fermentation jar with boiling water, pour it into the fermentation jar according to the ratio of honey and water 1:3, and mix well. The fermentation jar can't be filled with honey. In order to make the honey wine more sweet and mellow, a small amount of beeswax can be added.

3. When the temperature of bee liquid drops to 20℃-30℃ in the fermentation tank such as inoculation, glucose yeast liquid or yellow wine koji can be added, and the addition amount is 5%.

4. After fermentation and inoculation, close the jar mouth with plastic sheets, and surround the jar with quilts. Keep it at 25℃-26℃ for the first 10 day, and at 20℃-2 10℃ for the last10 day, and filter it after 20 days.

5. Stop the fermentation and kill the yeast to prevent the wine from continuing to ferment. First seal the jar wine, heat it to about 70℃, keep it for 5 minutes, and then bottle it for drinking.