<h1 class="pgc-h-arrow-right" data-track="1" > watermelon is sweet and juicy, which is an essential antidote in summer. It is also very popular to make watermelon wine. Today, let's take a look at how the chuancheng wine equipment technology teacher does it. </h1>
<h1 class="pgc-h-arrow-right" data-track="1" >1 selection</h1>
Choose fresh watermelons that are fully ripe and have a high sugar content as raw materials
2 Take the juice
Rinse and drain the watermelon with water, then peel and mash the juice. The squeezed watermelon juice is filtered with gauze, and the filtered watermelon juice is poured into a porcelain jar or aluminum pot, heated to 70 to 75 degrees Celsius, and kept for about 20 minutes. Note that melon juice cannot be stored and heated in an iron pot to avoid reactions that affect the quality and color of the wine.
3 Provisioning
After the watermelon juice is cooled and clarified, the upper layer of clarifier is sucked out with a siphon tube and placed in a sterilized porcelain jar or porcelain altar. First use a handheld sugar meter to determine the sugar content in the watermelon juice, add pure white sugar, adjust the sugar content of the watermelon juice to 20% to 22%, and then add 3% to 5% of the koji. In order to prevent rancidity, a small amount of sodium sulfate can be added, and the dosage is 100 kg of watermelon juice plus 11 to 12 grams
4 Fermentation
After the mixed watermelon juice is well stirred, it is placed in an environment of 25 to 28 degrees Celsius for alcoholic fermentation. After 15 days, suck into another jar or altar with a siphon tube, and add sucrose according to 10% of the amount of melon juice, and when the sucrose is dissolved, pour it into the pot and boil, cool it and filter it with gauze and put it into the cylinder. At this time, the degree of watermelon wine is not high, you can add white wine according to the requirements to adjust, and then seal the cylinder, aged at room temperature for 60 days can be bottled and drunk. The longer it ages, the better the taste and quality.
5. Sterilization and storage
After the wine is loaded into a clean bottle, it is capped with a simple bottle sealer, and the sterilization is 10 to 15 minutes at a temperature of 70 degrees Celsius to become the finished product.
The storage temperature of watermelon wine is 5 to 25 degrees Celsius, and it is more suitable for storage in a cool and dry place