1. Select the small fruit, remove the leaves and stems, wash and drain the water.
2. Cut the pear into pieces and put it into a beater/juicer to beat the pear into a pulp or juice (the pulped fermented pear has a stronger flavor, and the juice fermentation is later operated...
3. Measure the sugar content and determine how much sugar is added according to the sugar content of the pear, predict the final alcohol content (self-brewers or small-scale brewed pear wine directly proportionally sweetened...).
4. Add the fruit wine koji. Add the koji according to the proportion of 0.5%, stir well, ferment the time to 2/3 of the fermentation utensils, and load...
5. Fermentation management. 25-30 °C is the ideal temperature for pear fermentation, stirred once a day for 3 days before fermentation, semi-sealed, fully sealed after 3 days:
Pears can also be made of bubble wine, the surface of the pear pesticide residue washed away, cut into pieces, add human rock sugar canned, add about 50 degrees of liquor, soaked for about three months, edible, sweet taste, phlegm, heat and detoxification