Ripe loquat is very soft and delicate to eat, rich in juice and sweet in taste, and is a fruit suitable for all ages. But loquat can be left for people to enjoy the delicious time is too short. In fact, we can make them into wine and retain the fresh aroma of loquat. Today, Teacher Tang Sanjing Hu Xingjie teaches you to make delicious loquat wine.
1. Pick and wash the loquat, peel, pit and set aside.
2. Crush the loquat with a beater and pour it into a stainless steel fermentation vat.
3. Dissolve a certain proportion of white sugar into the fermentation vat, add koji according to the proportion of 0.5%, and stir well.
4. Fermentation management. The first 3 days are semi-sealed, stirred once a day, after 3 days again add white sugar to stir evenly, fully sealed fermentation, the 6th day again stirred, about 15 days, fermentation is basically completed.
5. Filter clarification. Filter out the loquat residue with a filter (household wine can also be filtered with gauze), place the juice in a clean stainless steel bucket and let it be clarified, and then remove the upper layer of clear liquid by siphoning after all the loquat mud has sunk to the bottom of the bucket.
6, sterilization, the clarified loquat wine poured into a professional sterilizer overheating disinfection. Note: To avoid waste, loquat residue can be poured into the liquor equipment and distilled into loquat liquor.
7. Sealing the altar for aging. After the precipitation of time, loquat will be its own fragrance and sweetness into the wine a little bit, the pulp contained in the glucose and fructose gradually integrated with the wine, completed a gorgeous transformation, sublimated into a double sweet fragrance, so that people across time and distance, can still taste the delicious fruit.