Mature loquat has a sweet taste, is nutritious, can be eaten fresh, can be made into canned sugar water, and can also be used to make wine with winemaking production equipment. To brew loquat wine, it is necessary to use a pulper, a filter, sterilization equipment, wine production equipment, etc.
Ripe loquat is very soft and delicate to eat, rich in juice and sweet in taste, and is a fruit suitable for all ages.
loquat
However, the time for loquat to be left for people to enjoy the delicious taste is too short, from the moment of maturity, the delicate loquat can only be picked and eaten immediately, and if it is placed for more than 2 days, it will lose its original luster and sweetness.
In fact, we can make them into wine and retain the fresh aroma of loquat. Today, winemakers at pure grain alcohol winemaking production equipment teach you to make delicious loquat wine.
Make wine with loquat
There are two common methods of brewing loquat wine, one is to brew loquat wine, and the other is fermented loquat wine.
First, the loquat bubble wine process
1. Select ripe and fresh loquat without damage, remove the leaves and stems, and clean them.
2. Wash and dry the water in a jar or clay pot of loquat wine.
3, according to the loquat: white wine: rock sugar (white sugar) = 3: 3: 1 ratio, first the loquat and rock sugar in a layered way, put into the bottle, and finally pour all the wine, let the wine spread through the loquat, cover the lid tightly sealed and stored, cool, avoid light, room temperature for 3 months.
Loquat soaked wine
After 4 or 3 months, you can unseal, after unsealing, please separate the loquat and the wine.
Second, loquat winemaking process
1: Pick out the rotten fruit, clean it, peel it, pit it, and set aside.
Loquat winemaking techniques – pick and remove the pit
2. Crush the loquat with a beater and pour it into a stainless steel fermentation vat.
Loquat winemaking technique - crushing
3. Dissolve a certain proportion of white sugar into the fermentation vat, add pure grain alcohol fruit wine koji according to the proportion of 0.5%, and stir well.
Add the rig koji proportionally
4. Fermentation management. The first 3 days are semi-sealed, stirred once a day, after 3 days again add white sugar to stir evenly, fully sealed fermentation, the 6th day again stirred, about 15 days, fermentation is basically completed.
6. Filter clarification. Filter out the loquat residue with a filter (household wine can also be filtered with gauze), place the juice in a clean stainless steel bucket and let it be clarified, and then remove the upper layer of clear liquid by siphoning after all the loquat mud has sunk to the bottom of the bucket.
7. Sterilization, pour the clarified loquat wine into a professional sterilizer for heating and disinfection.
Note: To avoid waste, loquat residue can be poured into liquor brewing equipment and distilled into loquat liquor.
That is, by killing the microorganisms in raw wine by heating and destroying the remaining enzyme system, it can effectively prevent the rancidity of loquat wine, thereby stabilizing the aging quality of loquat wine.
8. Sealing the altar for aging.
After the precipitation of time, loquat will be its own fragrance and sweetness into the wine a little bit, the pulp contained in the glucose and fructose gradually integrated with the wine, completed a gorgeous transformation, sublimated into a double sweet fragrance, so that people across time and distance, can still taste the delicious fruit.
Loquat wine
In addition to providing various grain winemaking training, pure grain alcohol also provides you with special wine training such as sweet potato wine, rice wine, dessert wine, medicinal wine, and fruit wine. You can also send local specialty crops and let the pure grain alcohol research team develop specialty wines for you.
Pure grain alcohol is a national high-tech enterprise with its own brewing equipment factory, koji factory and large distillery. Nine butler services can be provided, including brewing plant planning, various qualification co-organization, winery practical teaching, winemaking technology training, wine tasting training, special wine research and development, wine quality improvement guidance, marketing guidance, lifelong after-sales service, to help more people achieve winemaking!