[How to make persimmon wine]_How to make_How to make

[How to make persimmon wine]_How to make_How to make

Persimmons are very common in daily life. Persimmon wine is even sweeter and has rich nutritional value. It can also be made into a variety of desserts and tastes very good. Persimmon wine is also a common method. The method of persimmon wine is simple., And the taste is mellow, the fragrance is tangy, and it is often very good for the body. You can choose fresh persimmons to clean it and make it.

How to make persimmon wine First, pick orange-yellow persimmons without insect bites and leave them in the yard.

Then select the local high-quality sorghum, cook in the pan and let it cool, then mix with the koji.

Then, add the persimmons and wine into a large tank without pollution, put a layer of persimmon and sprinkle a layer of sorghum. After the tank is full, cover it with coriander leaves (a native type of leaves at the bottom of steamed coriander) and wooden boards, and seal with mud.

After a month or two, you can open the tasting.

The persimmon produced through such processing has no astringent taste, sweet and slightly winey taste, and has the effects of quenching thirst and hunger, digestion, diuretic, driving internal fire, and sore throat. It is a delicious fruit that people like to eat.

The processing of wine persimmons not only meets the market demand, but also adds value to persimmons, which has become another way of making money for farmers.

The practice of wine persimmon is the same as that of drunk jujube: 1. On the persimmon (jujube) tree, pick the green persimmon (green jujube).

The quality must be good, and there must be no bumps, incompleteness, and no insect feeding.

2. Wash the picked persimmons (jujube) with clean water without damage.

Let it dry.

3. Pour a container of high-alcohol.

The size of the container is determined by the geometric volume of the persimmon.

If it’s drunk, use a small bowl.

Dip the persimmon (jujube) in a high degree of wine, so that the surface of the persimmon (jujube) is evenly layered with wine, not too much.

4. Put the persimmon (jujube) soaked in wine gently in a container with a lid. The persimmon is placed flat, and the jujube can be filled.

Cap sealed.

Covering the inside of the cover with laterite mud will improve the smell.

5. You can start tasting in about a month.

It ‘s delicious, but not too long.

6, each process (procedure) can be better for a year.

The other method is to choose persimmon with plump flesh, and then put it in a cool place to control the moisture slightly after washing.

Second, crush the persimmon, add 25% of the bran by weight, stir well and put it in a bottle and steam for 20 minutes.

Third, after evaporation, remove the cold, when the temperature is replaced by about 35 degrees, add 4% of koji, to make the back evenly, let the back into the sealed fermentation tank to ferment, pay attention to keep the temperature between 25 to 28Ferment for 7 to 10 days.

Fourth, after the fermentation is completed, distillation can be performed. Before the distillation, 20% of the loose materials (cereal bran and sorghum bark) should be stirred to make it dry and wet.

Too dry and less wine, too wet to steam, affecting the time and quantity of wine.

After stirring, bottled and distilled.

The amount of wine produced is related to the sugar content, maturity and brewing technology of persimmon.

Generally, 50 degrees of liquor 10 per 100 kg of fresh persimmons?
13 kg.

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