"Compendium of Materia Medica" records that "loquat can moisturize the five internal organs, nourish the heart and lungs", chinese traditional chinese medicine tradition believes that loquat fruit has expectorant cough, raw jin moisturizing lungs, clear heat and stomach effect. Modern medicine has proved that loquat fruit is rich in vitamins, amygdala glycosides and resorbitol and other anti-cancer and anti-cancer substances. By brewing loquat into sake, you can use the decomposition and permeability of the wine to maximize the effect of loquat.
There are three brewing methods of loquat wine, and today Zhang Siman, a technical consultant of true whole grain winemaking, shared with you one of the brewing methods.
How to brew loquat wine:
1. Pick and wash the loquat, peel, pit and set aside.
2: Take a clean pot, put the sugar in, add a small amount of boiling water, make it fully dissolved, add loquat, soak for 2 hours, and then put the mashed vanilla beans in, stir well, set aside.
3: Pick and wash the lemon peel, then soak in warm water for 30 minutes, cut into strips with a knife and set aside.
4: Take a clean container, put the deodorant alcohol in first, then put the lemon shreds in, stir well, soak for 30 minutes, and prepare to use.
5: Take a clean container, put the loquat mixture in, then put the lemon mixture in, stir until the mixture is even, and finally pour in the cold boiling water and stir evenly.
6. After standing, put it into the storage bucket for 1 to 2 months, that is, filter, remove the slag to take the liquor, and drink it.
The loquat wine brewed by fermentation is golden in color, clear and transparent, and shiny. With pure, elegant, pleasant, harmonious fruity and wine aromas. And rich in various amino acids, a variety of vitamins and minerals needed by the human body, with a high health function, is an excellent drink.