Cantaloupe is not only sweet, but also rich in nutritional value. According to the investigation, the dry matter of cantaloupe contains 4.6%-15.8% sugar, cellulose 2.6%-6.7%, and malic acid, pectin substances, vitamins A, B, C, niacin and calcium, phosphorus, iron and other elements. The iron content is two or three times more than chicken and 17 times higher than milk.
(1) Cantaloupe wine process brewing selection of ingredients a juice blending a fermentation - bottling a sterilization a storage of a finished product practice steps:
1. Raw material selection
Choose fully ripe, fresh cantaloupe as raw material.
2. Juice
Wash and drain the cantaloupe, then peel and mash the juice. The squeezed cantaloupe juice is filtered with gauze, and the filtered cantaloupe juice is poured into an enamel jar or aluminum pot, heated to 70 ° C ~ 75 ° C, and left for 20 minutes. Note that cantaloupe juice cannot be stored and heated in an iron pot to avoid reactions that affect the quality and color of the wine.
3. Blending
After the cantaloupe juice is cooled and clarified, the upper layer of clarifier is sucked out with a siphon and placed in a sterilized enamel jar or porcelain altar. First use a hand-held sugar meter to determine the sugar content in the cantaloupe juice, add pure white sugar to adjust the sugar content of the cantaloupe juice to 20% to 22%, and then add 3% to 5% koji. In order to prevent rancidity, a small amount of sodium sulfite can be added, and the dosage is appropriate to add 11 to 12 grams per 100 kg of cantaloupe juice.
4. Fermentation
After the mixture of cantaloupe juice is fully stirred evenly, placed in an environment of 25 ° C ~ 28 ° C for alcoholic fermentation, after 15 days, sucked into another cylinder or altar with a siphon, and according to 10% of the amount of cantaloupe juice added to the sucrose, after the sucrose is dissolved, poured into the pot to boil, cooled with gauze filter, into the cylinder. At this time, the degree of cantaloupe wine is not high, you can add white wine according to the requirements to adjust, and then seal the cylinder, aged at room temperature for 60 days can be bottled and drunk. The longer it ages, the better the taste and quality.
5. Bottling, sterilization and storage
Put the cantaloupe wine into a clean bottle, seal it with a sealer, and sterilize it at a temperature of 70 ° C for 10 to 15 minutes. The appropriate temperature for the storage of cantaloupe wine is 5 ° C ~ 25 ° C, so it should be stored in a cool and dry place.
(2) Brewing cantaloupe wine is very simple
A ripe cantaloupe, open a hole in the top with a knife, use the long tip of the knife to reach into the melon and stir a few times, put in a little koji brewed with sweet rice wine, and then stir it up and down to make the koji evenly distributed in the melon, and then seal the opening of the melon top so that the whole melon is exposed to yeast and fermented. In summer, due to the hot climate, it can be brewed within 24 hours. At this time, the top cover will be opened to smell the wine, most of the melon has been dissolved into a pale yellow color of cantaloupe wine, cantaloupe seeds have sunk into the bottom, without sugar also has a little sweetness, drinking very refreshing. Because it has the effect of cooling, quenching thirst, diuresis, etc., and is much cooler than eating cantaloupe directly, it has the reputation of "natural white tiger soup".
(3) Make cantaloupe wine easily Cut the cantaloupe intact, stir the melon a few times, then add the raisins (appropriate amount), and then cover the cut guati part. The outside of the melon is strictly pasted with yellow mud, placed in a cool place, and after 10 to 15 days, the guati cover is removed and can be eaten. It tastes slightly wine-scented and pleasant.
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