I have a big goji orchard and want to make goji berry wine, but what if I don't know the technique of winemaking? How can I make a variety of goji berry wine? Learn the three common winemaking techniques of goji berry wine, and you are a master of winemaking!
Goji berry wine
Goji berries are a kind of raw material commonly used in folk bubble wine, you can use goji berries to brew wine alone, you can also use goji berries with other raw materials to brew wine; if you want to taste softer, we can mix goji berries with glutinous rice to ferment into goji berry glutinous rice wine, and you can also use goji berries alone to ferment.
Today, Yada winemakers share the goji berry winemaking technology for everyone, let's go and see it together!
1. Goji berries brewed into wine.
Goji berry soaking wine
1. Preparation of raw materials.
50 degrees sorghum wine or rice wine 20 kg, 30 kg glass bottle, goji berries 1-2 kg. Rock sugar about 1-2 pounds.
Before brewing wine, we are cleaning the glass bottle and draining the water; in the choice of goji berries, Yada winemakers recommend that you choose Ningxia goji berries, and buy them at the pharmacy will be more authentic!
2: Put the goji berries into a glass bottle, add rock sugar, and then pour in the prepared white wine. Everyone can drink it in about 3 months.
3, of course, we can also choose some medicinal herbs to soak with goji berries, such as ginseng, red dates, guiyuan ...
Ginseng goji berry wine
2. Goji berry glutinous rice wine.
Raw material preparation.
300 kg of glutinous rice, 10-15 kg of goji berries (can be adjusted according to the actual situation), 1.5 kg of Yada sweet wine koji.
1: Rinse 300 kg of glutinous rice in a basket until the water is clear, and soak it in hot water for about 10 hours.
2: Drain the soaked glutinous rice, rinse the goji berries, pour them into the glutinous rice and stir well, then steam them in yada brewing equipment.
Goji berry glutinous rice wine technology - steamed grain
3: Pour the steamed clinker into the stall bed and cool it to about 33 degrees, add the yada sweet wine koji prepared in advance and stir well.
4. Cylinder fermentation. After loading the cylinder, remember to compact, and dig a tic-tac-toe small opening in the middle, which is conducive to ventilation and is also conducive to judging whether the saccharification is completed at that time.
Cover the lid to ferment, remember not to cover tightly, leave a slit in the middle!
5, saccharification success: according to the above method, generally after 48 hours of wine brewing will be saccharified, saccharification of wine dimples are wine, taste sweet.
6. Bottling.
Goji berry glutinous rice mash
3. Goji berry fermented wine.
1. Remove the bad fruit in the dried goji berries (or residual fruits), wash and drain the water.
Goji Berry Brewing Technique - Cleaning
2, according to the ratio of 1:1.5 add more than 80 degrees of hot water soaking.
3: When the goji berries are naturally cooled to about 25-28 degrees (33-36 degrees in winter), add sugar according to a certain proportion, crush the goji berries and stir well.
Goji berry brewing technique - add sugar
Goji berry brewing technique - crushed
4. Add Yada fruit wine koji according to 0.5% of the weight of dried fruit, that is, 100 kg of dried goji berries are added to 0.5 kg of Yada fruit wine koji.
Goji Berry Brewing Technique - Add sake koji
During fermentation, stir once a day for the first 3 days, semi-sealed, fully sealed after 3 days, stirred again on the 6th day, until the fermentation residue is completed in a static state, no bubbles, when the wine becomes clear, the main fermentation is completed.
At this time, the residue juice is separated, and the juice continues to ferment, entering the post-fermentation stage.
5. Separation of slag juice and clarification.
After the main fermentation is completed, filter with a filter, separate the residue juice, let the juice sit for a few days, and then pour the cylinder and siphon after the upper layer of wine becomes clear, in order to make the goji berry wine transparent and shiny This process should be repeated 2-3 times.
6. After sterilization and disinfection, it enters the post-fermentation stage.
After the above-mentioned goji berry wine is sterilized and disinfected by pasteurization, it is loaded into the tank, and a certain amount of rice wine or sorghum wine is added to adjust the wine degree to about 16-18 degrees, and enter the aging and post-fermentation stage.
Fermented goji berry wine brewed with Yada winemaking technology has a sweet entrance, high nutritional value and economic value, and if you use your own orchard, brewing goji fermented wine is a good choice.