Pears taste sweet, high sugar content, is the ideal raw material for brewing, whether it is pear fermented wine, or distilled by liquor equipment brandy, are very delicious, then what kind of liquor equipment to make pear liquor is good? The following is the real whole grain winemaking technical consultant Zhang Siman and everyone to analyze one by one.
First, what kind of pear wine is good?
Among the students who brew pear wine, there are also Korla fragrant pears, duck pears, apple pears, snow pears... In short, as long as it is a pear, no matter what variety, you can teach everyone to make them into wine, of course, there are still some small differences in taste, in general, it is better to use pears with high sugar content to make wine.
Second, the efficacy of pear wine
Pear wine has a good auxiliary effect on patients with high blood pressure, dizziness, heart disease, insomnia and dreams, such as cough, nausea, laxative bowel movement, moisturizing phlegm, beauty and beauty, sedation, and heat removal.
Third, the process flow of pear wine:
Pear selection - cleaning - paddling / juicing - sugar measurement - sugar - lower bending - fermentation - filtration - clarification - sterilization - aging - finished wine.
1: Select the pear, remove the leaves, stems, wash and drain.
2. Cut the pear into pieces and put it into the beater/juicer to beat the pear into pulp or juice (the pulp fermentation pear has a stronger flavor, and the operation in the later stage of juice fermentation is relatively simple).
3. Measure the sugar degree and determine how much sugar is added according to the sugar content of the pear, and predict the final alcohol content (self-brewers or small-scale brewed pear wine can be directly added to the proportion, without measuring the sugar degree).
4. Add fruit wine koji. Add in proportion, stir well, ferment to 2/3 of the fermentation utensils, fill too full of pre-fermentation will overflow.
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, and stirred again on day 5. In general, after a few hours of fermentation, you can hear the rustling sound of cannibalizing mulberry leaves, and the surface of the juice foams.
6. Determination of the end of fermentation. The fermentation material is in a static state, no bubbles, the sweetness is lightened, the wine taste is increased, and the wine color is translucent, which proves that the fermentation is basically over.
7. Filtration. Filter out the pear wine with gauze.
8. Clarification, siphon. It should be left for a few days, and after the liquor is layered up and down, the upper layer of clear liquid is separated by a siphon.
9. Sterilization. Place the clarified pear wine in hot water at 90 ° C for sterilization for 10 minutes and cool naturally.
10. Aging. The sterilized pear wine is transferred into a small altar and stored tightly.
The above is the process of pear fermentation wine, if you need pear brandy, after the main fermentation is completed, it can be distilled with real whole grain equipment.