Add about10g fruit wine yeast to the apple juice or grape juice bought in a small box (about 200 C.C). You can directly add it to the packaging container where you buy fruit juice, and then cover the opening with aluminum foil paper slightly to let the yeast get initial activation. After a few hours, you will find that the juice begins to bubble, which is the beginning of fermentation. Then, after the bubbles stop, add the fermented juice and the yeast below to the grapes or other fruits you prepare.

There are not many fruits suitable for brewing in Taiwan Province Province, mainly grapes, plums, strawberries and plums. Plum wine is generally not fermented, but directly brewed with other white spirits (rice wine, sorghum wine, or edible alcohol) and crystal sugar.

Prepare 2 kilograms of grapes or plums, wash them, peel them with a knife, put them in a wide-mouth container, and add sugar water to completely submerge the fruits. Sugar water is made by adding100 ~150g sucrose to one liter of water. This sugar concentration can only make the taste feel a little sweet. )

Add the activated fruit wine yeast to the fruit for brewing, and only cover the opening of the container with aluminum foil (note: never seal it, because the carbon dioxide produced by this fermentation may burst the bottle and cause danger). After 2-3 days of intense fermentation, the sweetness of fruit wine should be very low, and then one tablespoon of sucrose can be added every day. Before adding sucrose every day, you should make sure that the fermentation is still going on and the fruit wine is still in progress. In a few days, you should feel that the alcohol concentration of fruit wine is getting higher and higher, and finally the high alcohol content inhibits the fermentation of yeast. At this time, the sweetness of fruit wine should still be very low. Two weeks after you found that you stopped bubbling, most of the yeast should have precipitated. At this time, you can add some sugar (sucrose, fructose, honey) to adjust your favorite taste.

The residue of fruit wine can be removed from fruit wine, and then the fruit wine can be naturally precipitated and clarified.

Teach you how to easily brew different fruit wines in different seasons, feel the happiness of homemade fruit wine and taste the fragrance and flavor of wine; It also teaches you how to combine fruit wine with dessert and dinner in a sweet relationship and enjoy fruity food.

* Spring brewing-plum wine, strawberry wine, peach wine, loquat wine, bayberry wine and mulberry wine.

* Summer brewing-cherry wine, litchi wine, plum wine, plum wine, wine, nectarine wine, mango wine, watermelon wine, longan wine, passion fruit wine, dragon fruit wine, durian wine and avocado wine.

* Autumn brewing-pomegranate wine, pear wine, pear wine, grapefruit wine, persimmon wine, cider.

* Winter brewing-grapefruit wine, tomato wine, kiwi wine, orange wine, orange wine, kumquat wine and jujube wine.

* Four Seasons Wine-Carambola Wine, Guava Wine, Lianwu Wine, Pineapple Wine, papaya wine, Banana Wine, limoncello, Coconut Wine, Lyme Wine, Melon Wine and Hami Melon Wine.

* Fruit wine-Rose Beauty, fruit cocktail, orange fruit punch, flame boiled fruit wine.

* Fruit wine dessert-passion fruit jelly, ruby jelly, strawberry mousse, kiwi fruit mousse, passion fruit sponge cake, fragrant mango doughnut, alcoholic biscuits, plum muffins, candied dates and frosted plums.

* Fruit wine meal-beef stew with red wine, plum chicken, fried bacon and mushroom slices, three cups of rolls.

Don't use high-alcohol rice wine, which will mask the aroma of fruit. It is best to use rice wine with a taste of about 32 degrees to make it more pure and add some rock sugar. Myrica rubra and cherry are delicious when soaked in wine. Wash the cherries, dry them with clear water, put them in a scalded glass bottle, pour rice wine with some rock sugar, and seal them in the shade. Peach wine can be drunk in about a month. Of course, it is better to soak for a long time. You can add some medlar to soak together.

Self-made wine editor

Strawberry wine

1, material selection

Choose fully mature, brightly colored, disease-free and mildew-free fruits as raw materials, remove impurities and clean the soil on the surface.

2, broken

Strawberry fruit wine

Strawberry fruit wine

The washed strawberries were crushed by a crusher, and the fruit stalks and sepals were separated from the pulp. Pour the fruit pulp into a fermentation barrel, and add 6% sulfurous acid100g per100kg to kill microorganisms on the fruit surface and miscellaneous bacteria in the air.

3. Sugar regulation

The strawberry fruit wine with 1 0 degree can be produced by adjusting the sugar according to the proportion of 1.7 g sugar needed to produce 10 degree alcohol. Therefore, the sugar content of fruit pulp should be determined first, and then added when the sugar is insufficient, so that the sugar content of fruit pulp is 20-25 g per100 g. The most suitable environment for yeast activity is 8-655 acids per liter of pulp.

Step 4 ferment

Put the prepared fruit pulp into a container, keep the temperature at 25-28 degrees, and start fermentation after 1-2 days. After 3-5 days, when the residual sugar is reduced to 65438 0%, the fermentation is finished, the residue is removed, and the liquor is moved into another container. Fruit wine is stored at 12℃ and ripened by evaporating enzyme, which takes about 1 year, and the container needs to be changed in the middle.

Step 5 clarify

The clarifier can be 0.04% calcium carbonate. Soak agar for 3-5 hours, then heat it to melt, pour it into wine at 60-70 degrees, and then filter it with a filter.

Step 6 adjust acidity

It mainly regulates sugar, acid and alcohol. Generally, the sugar content of sweet wine should reach 12%- 16%, the acid content should be 0.5%, and the alcohol content should be 12- 14%. If it is insufficient, sugar, citric acid and deodorization can be added.

Kumquat wine

Original theme: kumquat: rock sugar: juniper = 4: 1: 10.

Practice: 1. Cut the skin of kumquat slightly with a knife, so that the juice can be used in human wine.

2. Put all the raw materials into a container and put them in a cool place.

After 3 or 6 weeks, take out the golden knot and drink it.