Kumquat wine
Overview
Fruit wine, as the name suggests, is fruit wine. The traditional ancient method is to use fruits to make wine. Various fruits throughout the year can be used to make wine. In addition to wine, common ones include green plum wine, peach wine, osmanthus wine, hawthorn wine, mulberry wine, bayberry wine, kiwi wine, etc. But making wine is really not something we ordinary people can do casually at home. The magical fermentation process cannot be judged by our naked eyes and experience alone. There is no way to control the fermentation process, let alone no experience in this area. There is another way that we can easily make fruit wine at home, which is to soak various fruits in pure grain wine without additives, and then add a certain proportion of rock sugar. The resulting fruit wine tastes very good. The point is that this method is very simple. As long as you have wine, fruits, rock sugar, and a suitable jar, you can soak it at any time and enjoy fruit wine with different flavors. How to make fruit wine? What wine is better? To make fruit wine, you need to use light-flavored non-added grain wine. The light-flavored white wine paired with fruit will not cover the aroma of the fruit. Pure grain wine can blend better with the fruit. The alcohol content cannot be too high or too low, because the alcohol with too low alcohol content will have a poor bactericidal effect after being diluted with fruits and rock sugar, which may cause the fruit wine to become moldy, so you cannot drink it. If the alcohol content is too high, the brewed wine will be spicier and cannot be enjoyed properly. Sister Xie found out that Guyangkang Pure Grain Wine has a special wine for making fruit wine, which was a treasure, so she quickly bought two wines and went home to make wine. Making fruit wine is not complicated, but there are some precautions, let’s take a look.
Tags
Ingredients
Steps
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Do the preparation work first, wash the kumquats one by one with salt, drain the water and set aside.
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The glass jar is also cleaned, drained and set aside. The above two steps need to be prepared in advance. After the glass jars and kumquats are drained, we can start work. I prepared two bottles of Guyangkang grain wine, which is specially used for soaking fruits. One is for soaking kumquats and the other is for soaking apples.
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Cut the kumquats into small pieces. The bottle Sister Crab uses is a frosted small-mouth bottle. The fruit pieces should not be too big, so cut them into wedges.
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Remove the seeds from the cut kumquats. In fact, you don’t have to remove them. This is optional.
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Then put the kumquats into the bottle until it is about two-thirds full. Prepare rock sugar. Sister Crab uses this kind, but you can also use yellow rock sugar.
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Put rock sugar into a bottle and pour in the prepared Gu Yangkang grain wine, just enough to cover the ingredients.
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Cover the lid, label it, and let it change slowly in a cool and dark place. Sister Crab put it together with the calendar and took a picture. She will write a label later. It will be ready to enjoy in three months. I am looking forward to it.
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Soak the apple cider in the same way. The apples need to be sliced or diced so that the juice can be leached out more easily.
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Store in a cool and dark place.
