First choose the best Sydney pear, no rotten, yellow, better cooked, in the north of the Sydney pear is relatively large, sweet and crisp, sugar more, such a Sydney fermented wine high efficiency, good taste,
2, the Sydney pear is cleaned, mass production on the peel and seeds,
3, mashing in the juicer with the juicer left and right,
4, proportionally add Tang Sanjing professional fruit koji, proportion according to the recipe, in addition of the appropriate amount of rock sugar, sugar degree, fruit wine fermentation key professional sugar, according to customer needs,
5, re-fermentation for 24 to 48 hours after measuring the degree of sugar,
6, if you maintain the original taste or aroma of fruit wine, you need processing, and can be stored for a long time, so the key to fruit wine is in technical details and raw material ratios,
7, fermentation is normal for about 15 days, you can filter and remove slag, generally using screens or dense bags,
8, after filtering, then precipitate, and then after 80 sterilization, and then cool
9, in order to meet customer needs can be manually mixed to match the degree and taste, you can bottle sales