2. Cleaning: Rinse with water to remove impurities.
3, mashing: mechanical or manual mashing, in order to facilitate the extraction of juice.
4, juicing: juicing with a press, can also be replaced by wooden press or cloth bag. Juice rate is generally 56-60%.
5, into the cylinder: wash the inner wall of the cylinder with water, and then pour the apple juice, leaving a gap of about 20% above, evenly filled. Add 8 to 10 grams of potassium metabisulfite (called double yellow oxygen) per 100 kilograms of juice to inhibit the activity of other stray bacteria that are harmful to the yeast.
6, fermentation: the general use of "natural fermentation", that is, the use of the yeast attached to the surface of the apple peel for fermentation. Fermentation time depends on the juice sugar, temperature and yeast, etc., generally takes 4 to 10 days. Room temperature is high, the liquid temperature reaches 28 ~ 30 ℃, the fermentation time is fast, about a few hours after the silkworms eat mulberry leaves like the sound of rustling, the surface of the juice bubbles, when the yeast has turned sugar into alcohol, while releasing carbon dioxide. If there is a delay in this phenomenon, may be due to the juice in the yeast is too little or not enough air, or the temperature is low, should be added in time to the fermentation of the juice, or turn the tank, or the appropriate temperature.
7. Measurement: After the peak of fermentation, the liquid temperature gradually drops again, the sound is silent, less bubbles, the sweetness becomes light, the wine flavor increases, and the sugar level is close to zero when measured by the sugar meter, which proves that the main fermentation stage is basically over.
8, preparation: apple fruit sugar is generally not more than 15 degrees, so can only make 9 degrees of the following fruit wine, and ordinary fruit wine only in the wine degree of 14 to 16 degrees is easy to keep. Therefore, nowadays, most of them add edible alcohol immediately at the end of the main fermentation, and adjust the wine degree to more than 14～16 degrees.
9, storage: the fruit wine will be transferred to the small mouth wine altar, airtight storage.
10, bottling: the wine after storage is filtered, put into sterilized glass bottles, and sterilized in 70 ℃ hot water for 10 to 15 minutes.