Fan Jie in Xinjiang planted thousands of acres of fragrant pears, and when the pears were slow to sell, he did not lock in the pears to drink and sell, but changed the way, using fruit wine brewing equipment to make them into wine, "tricks" to make money. Please go with the winemaker of yada cider brewing equipment!
Fragrant pear cider brewed by Fan Jie
Korla pear is known as "the treasure of the pear" and "the prince of the fruit" because of its pleasant color, sweet and smooth taste, rich aroma, thin skin and fine flesh, crisp and refreshing, less juice and less residue, crushing on the ground, melting in the mouth, and so on.
But such a delicious Korla pear, in recent years, has encountered slow sales, which can be anxious Fan Jie, what to do? Later, she heard that others could make fragrant pears into wine, so she found yada fruit wine brewing equipment.
Yada cider brewing equipment
In addition to fragrant pears, golden pears, crispy pears, duck pears, crown pears and other varieties, the sugar content is very good, is a good raw material for brewing, then how is the delicious pear wine brewed?
1. Picking.
After the pears are picked, the good fruits are sold directly to the market, while the remaining residues, secondary, fallen fruits and small fruits in the pear orchard are used to make wine. When selecting pear varieties, varieties with high juice yield and high sugar acid content are preferred, such as Guoguang, Hongyu, Fuji, etc
2. Cleaning: Rinse with clean water to remove impurities and drain the water. The surface of the pear contains a certain amount of natural yeast, which can give the pear wine a different aroma, do not wash it off when cleaning.
Pear brewing technique - dry water
3, mashing: with mechanical or manual mashing, mashing can be directly fermented, can also be pressed with a press fermentation. The juice yield of pears is generally 56%-60%.
4. Fermentation of the lower curve.
Pour the crushed pear/pear juice into a clean jar, add sugar in a certain proportion to adjust the sugar content, and then add Yada fruit wine koji to ferment at a rate of 0.5%.
Pear brewing technique - under sake koji
It is worth noting that there is a layer of natural yeast attached to the skin of the pear, we must not wash them off when cleaning the pear, Yada fruit wine koji + natural yeast dual action brewed pear wine, the taste is good.
5. Changes in pear pickles during fermentation.
A few hours after the bend, the rustle of the mulberry leaves is heard, and the surface of the juice foams, at which point the strains have turned sugar into alcohol and released carbon dioxide.
Pear wine is fermenting
If such a phenomenon does not occur for a long time, it may be due to too little yeast or insufficient air in the juice, or the temperature is low, and the juice with strong fermentation should be added in time, or the cylinder, or the appropriate heating.
After the peak of fermentation, the liquid temperature gradually decreases, the sound is silent, the bubbles are few, the sweetness is lighter, the wine taste increases, and when the sugar content is measured with a sugar meter close to zero, it proves that the main fermentation stage is basically over.
After the main fermentation is over, friends who are ready to make pear brandy can pour the fermented sake directly into the yada large-scale cider brewing equipment and distill it.
6, blending: pear fruit sugar is generally not more than 15 degrees, so only 9 degrees below the production of fruit wine, and ordinary fruit wine only in the wine degree of 14 ~ 16 degrees is easy to preserve. Therefore, most of them now add an appropriate amount of pure grain liquor immediately after the end of the main fermentation, and adjust the wine degree to 14 to 16 degrees.
7. After the fermentation is completed, it can be filtered by the fruit wine pressing filter, the pear wine is filtered, and then after a period of clarification, inverting, siphon and sterilization treatment, the color can be golden, clear and transparent, no obvious suspended solids, no precipitation; With fruity notes of pear and rich notes of pear wine; Sweet and sour, mellow and rich pear wine too.
Pear finished wine
Whether it is pear fermented wine or pear brandy, we do not recommend using clay pots when storing wine, but using stainless steel storage tanks, of course, it is better to conditionally use oak barrels to store pear fermented wine.
Store cider in stainless steel storage jars
Why not use clay pots to store fruit wine?
The surface of the clay pot is a microporous structure, which is used to store liquor, the liquor reacts slowly with the oxygen in the air, and in addition, some low boiling impurities in the wine are slowly evaporated, and the taste will become better and better.
However, if the clay pot is used to store fruit wine (fruit liquor, fermented wine), the fruit aroma will slowly disappear after a long time, and the stainless steel storage tank can be used to store, which can well retain the aroma of the fruit.