Pumpkin wine is known as - heaven pulp dew, according to the Ming Dynasty "Dietary Instructions" recorded: pumpkin taste sweet, warm, so there is a "hot day half a piece of melon, Chinese medicine do not have to grasp" proverb; traditional Chinese medicine classics "Materia Medica" recorded: after eating pumpkin "has the effect of tonifying (spleen and stomach) qi"; by modern domestic and foreign medical research confirmed that pumpkin contains a variety of vitamins, high nutritional value, especially contains hypoglycemic factors, is an auxiliary diet for diabetic patients, but also to prevent cardiovascular disease, prevention and treatment of arteriosclerosis, anti-cancer, Antihypertensive and other effects. Next, Zhang Siman, technical consultant of True Whole Grain Winemaking, shared with you one of the brewing processes of pumpkin wine, using the decomposition and permeability of the wine to exert the effect of pumpkin to the extreme.
How to make pumpkin wine:
1. Raw material treatment: select the old cooked skin bright without rot and disease spots pumpkin washed, cut into small pieces with a length and width of 3 cm.
2. Steaming ingredients and mixing: put the melon pieces into the pot and spread the upper lid, steam it on high heat, pour it into the mixing tank with a spatula (iron taboo), mash it into a paste with a cone, and add 0.3 kg of high-yield potato wine koji per 50 kg when the pumpkin puree is not hot, stir evenly and coolly.
3. Fermentation into the tank: pre-sterilized ceramic vat according to the raw material 3 times added cold water, melon puree into the cylinder wood rake stirring, cover the film and tighten with leather bands, sealed fermentation during stirring 5 ~ 6 times, room temperature 25 ~ 30 °C, preferably 30 °C. After 96 h of fermentation, the reaction of the cylinder stock is over, and the liquid level is clear and browned to be distilled.
4. Distill the wine.
5. Aging: Pumpkin wine is packed in a small-caliber ceramic container without sand eye and damage, sealed in a cool place for 10 days, and the taste is better.