Yangmei wine is made from Yangmei, white wine, and rock sugar in a certain proportion. It has a unique taste, rich aroma, and a mellow flavor. Its main function is to prevent heatstroke and relieve mild heat. So how is Yangmei wine made?
[Recipe for Yangmei Wine]
Process:
Ingredient selection → Cleaning → Crushing → Heating → Fermentation → Additional ingredients → Storage → Bottling → Sterilization
1. Ingredient selection: Choose Yangmei with a lot of juice and small seeds, fresh and ripe. Remove the stems, weeds, and dead branches and leaves.
2. Cleaning: Rinse with flowing water for 10-15 minutes to remove impurities such as mud and sand. Drain the water.
3. Crushing: Crush the ingredients in a barrel or tank, and then squeeze the juice with a clean gauze. About 70 kilograms of juice can be squeezed out from 100 kilograms of Yangmei.
4. Heating: Pour the juice into an aluminum pot and heat it to 70-75°C (do not use an iron pot). After 15 minutes, the protein and other impurities will coagulate and separate.
5. Fermentation: After the juice cools down, use a siphon to extract the clear liquid on top and transfer it to a fermentation tank (all utensils used before fermentation need to be disinfected and sterilized by burning sulfur for 8-10 hours). Add 2-3 jin of wine yeast per 100 kilograms of juice, stir well, cover the tank, and maintain the room temperature at 25-28°C. After 3-4 days, the alcohol content can reach 5-6 degrees.
6. Additional ingredients: Use a siphon to transfer the fermented wine to another tank or barrel. According to the alcohol content after fermentation, add white wine with a temperature of 60-65 degrees to achieve an alcohol content of 20 degrees. Then add 10-12% cane sugar, stir well, and cover.
7. Storage: Store at a temperature of 10-15°C for two months, then change the barrel once.
8. Bottling: Filter the wine with gauze and pour it into bottles.
9. Sterilization: After sterilizing the bottles in hot water above 70°C for 10 minutes, the wine can be consumed.
[Best Time to Drink Yangmei Wine]
The process of making Yangmei wine is relatively simple, but there are still many details to pay attention to in order to make a good Yangmei wine. From the selection of ingredients to the production methods, any negligence in each step can result in a less satisfactory wine. Here are some tips and methods for soaking Yangmei wine.
1. First, choose the variety of Yangmei carefully. Ruian Gaolou Heitanmei and Chashan Yangmei are the best varieties. These two varieties have high sugar content, moderate acidity, deep color, strong aroma, and a smooth taste. Choose fresh, mature, and undamaged Yangmei, and remove the leaves and stems (the stems contain a large amount of inferior tannins that can make the wine taste bitter).
2. The choice of white wine is also crucial. In order to highlight the unique fruit aroma of Yangmei in Yangmei wine and retain the nutrients, it is not suitable to use types of white wine such as Quxiang, Nongxiang, and Zaoshao. These types of wine have strong odors that can dilute and suppress the fruit aroma of Yangmei. Rice liquor and Jiuhan
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