Loquat is a fruit listed in early summer, loquat nutrition is very rich, containing a variety of vitamins and trace elements, loquat contains fruit acid and citric acid can also increase appetite, promote digestion, loquat leaves and cough and moisturize the lungs, the older generation of the family often said: "Loquat is a fruit that has experienced all year round, autumn flower buds, winter flowering, spring fruit, summer marketing, absorbing the heaven and earth aura of the four seasons of the year, the elderly and children are very suitable to eat";
Fresh loquat in addition to eating directly, made into canned loquat, you can also soak wine to drink, loquat fruit wine benefits are also a lot, very suitable for smoking father to drink, has the effect of moisturizing the lungs, raw and phlegm;
Soon to Father's Day, you can brew a jar of loquat wine at home, want to successfully brew a delicious loquat fruit wine at home, there is still a method, the following 4 points must be understood, master these 4 small skills, you can brew at home beautiful, wine mellow, sweet aftertaste loquat fruit wine, like friends can try!
【Raw materials】Loquat, rock sugar, liquor;
【Preparation of loquat cider】
1, prepare fresh loquat, I use the local white sand loquat, the color is whiter, but the sweetness is high, the taste is good, first clean the surface of the furry, clean it and put it aside to control the dry water, avoid raw water;
2, clean loquat peel off the skin, cut in half, remove the loquat core, loquat bubble wine is not recommended to soak the peel together, loquat should be prepared faster, to avoid oxidation on the surface, oxidation is only for me with obsessive-compulsive disorder to look a little uncomfortable, and will not affect the taste;
3, prepare a waterless and oilless glass jar, pour some liquor into it, shake it, and then pour out the liquor, so that it can be cleaned more thoroughly;
4, put the prepared loquat in the jar, I this jar is relatively small, the loquat directly into it, the top layer of rock sugar can be, and then pour into the liquor, the amount of liquor has no specific requirements, the ratio of rock sugar and loquat is 1:5, loquat is generally packed to the container of 6-7 points full, and then the liquor does not pass the top of the rock sugar can be, liquor is generally the container of 8 points full, can not be full, to avoid fermentation when the rupture occurs;
5. After soaking, cover the lid and put it in a cool and ventilated place to seal and store;
6, the general loquat fruit wine put 3-6 months, the color will slowly turn yellow, soaked fruit wine out, you can drink directly, or add some ice cubes, summer drink is the most appropriate;
【Loquat cider tips, learn a novice can also succeed】
1, loquat must be fresh, rotten, dark wounds, bumps are not, to avoid late rot, affecting the taste;
2, loquat water content is relatively rich, bubble loquat fruit wine to use a higher concentration of liquor, preferably around 50 degrees, the concentration of well-brewed fruit wine will not be very high, sweet and very good to drink;
3, loquat sweetness is relatively high, do not put too much rock sugar, the general amount of rock sugar in the loquat dosage of one-fifth, can drink can put one-tenth, do not put too much, may be sweet to the shrew, loquat wine is not good;
4, 3-6 months later, loquat fruit wine will begin to become turbid, because the loquat pulp will begin to dissolve, this time you can choose to use fine gauze to filter the loquat pulp, and then put the fruit wine in a sealed jar to continue to seal and save, after 6 months will become very delicious, the tools used during the period are to be anhydrous and oilless, to avoid deterioration;
【Loquat peeling tips】
1, the first method: take a loquat, use a spoon on the surface of the loquat to gently scrape, scrape a circle completely, remove the top of the stalk, so that the skin can be lifted from the head, and it will soon be peeled off;
2, the second method: take a loquat, use a knife to cut off the head and tail of the loquat, and then peel off the skin from one end, but this will be more wasteful;
Summary of the practice of loquat cider:
1, the degree of loquat fruit wine is not high, not suitable for long-term preservation, after brewing within 1-2 years to drink;
2, it is recommended to use old rock sugar for brewing fruit wine;
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