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Fresh loquat was prepared, did not dare to wash, afraid that the water was not good
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Put a layer of rock sugar in the glass bottle first
Cut the loquat in half with a knife, remove the core and peel off the outer skin
Put it in a glass bottle
Put one layer of loquat and another layer of rock sugar
Put a few layers like this, when you get to the top of the bottle, crush the top with rock sugar, and I use a large piece of rock sugar to smash it, and you can put it up and wait.
The same method is to make another bottle.
Ten days later, it became like this, and the bubbles at the mouth of the bottle increased with time.
The other bottle is like this.
A month later, it was like this, the loquat inside was all puree, the kind that would break when touched lightly, tasted the loquat, and there was still a bit of bitterness in the wine, it was not delicious.
Pour it into a bowl and filter it into loquat wine.
It doesn't taste too much loquat, it's slightly prickly sweet, and a little bitter, similar to the taste of wine, but it smells fragrant.
After filtering, I changed to a bottle of wine, and in a photo of the wine recently taken today, the color of the wine is getting darker and darker.
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