The ratio of sugar in making mulberry wine at home is very important. The mulberry wine is reddish brown, clear and glossy. This season is the season for a large number of mulberries to go on the market, so don't miss it. Today, Xiaobian will teach you how to make mulberry wine!
1、 Picking mulberry
Last year, I went to the orchard to pick the fruit of mulberry wine, which cost 15 yuan a Jin. This year, I wanted to buy it from the wholesale market, but I didn't find it in two markets, so I gave up. Find Zhangzhou colleagues to his home near the mulberry garden bargaining, 6 yuan a Jin. There was no sun before and after picking the fruit. It rained a little that morning. The sweetness of the mulberry was average. There is no fruit left in the orchard. I just picked 60 Jin and made it full. Otherwise, running back and forth for 200 kilometers is useless. Fortunately, there is no toll on May Day.
2、 Cleaning
Most of the time, the raw materials for making wine are not cleaned, mainly because it will reduce the specific gravity (sweetness) of juice after washing. Moreover, if the amount of raw materials is large, there is no condition for cleaning. This time, some female comrades felt that it was not sanitary to wash the mulberry, so they opened a bucket of pure water to flush the mulberry. The result is that the water of white flowers flushed down and blood red flowed out. The conclusion is that mulberry skin is thin and it's better not to wash after transportation.
3、 Broken
Small amount of direct hand crushing on the line, you can also add a washboard rub, there are conditions to do a little more dense broken net should save a lot of effort.
4、 Specific gravity measurement
Measurement of specific gravity is mainly to accurately calculate the amount of white granulated sugar needed in the brewing process. Here we need a measuring barrel and a hydrometer. This time, the mulberry is not very sweet, and the specific gravity is only 1.047. To make a semi sweet red wine with 16 degree alcohol, we need to add 12 Jin and 4 jin of white granulated sugar.
White granulated sugar can be added twice or three times.
The purchase of white granulated sugar, in the south, most of the white sugar is sugar extracted from beet, which is called white cotton sugar, but most of them are not marked as sucrose or white cotton sugar in supermarkets. White cotton sugar added to the wine will be a little bitter, so try to choose the white granulated sugar extracted from sugarcane.
5、 Sterilization
Because the fruit picked from the tree has a lot of bacteria, including wild yeast, no matter how you wash it, you can't clean it. If the wine is brewed directly in a closed tank without sterilization, these miscellaneous bacteria will also propagate rapidly together in the fermentation process. As a result, more methanol and fusel may be produced. Drinking such wine may cause harm to the body. So the folk 10 jin grape, 3 Jin sugar and then the wine brewed by the closed pot method is easy to have problems. That's the reason. The correct way is to use a certain concentration of SO2 for sterilization, and then add special yeast after sterilization for half an hour. In this way, there will be less miscellaneous bacteria. At the same time, the special yeast has strong reproductive capacity, and the growth space of other miscellaneous bacteria is very small, so the wine will be safer. Therefore, sterilization + adding special yeast is a necessary step in the process of making wine.
In this stage, 30 ~ 60ppm SO2 is generally added, mostly using potassium pyrosulfite. One gram of potassium pyrosulfite can produce about 0.5g SO2.
The formula of 30ppm & times; 30kg & divide; 500 = 1.8g
6、 Activated yeast
Add 10 g sugar into 190 ml hot water. When the temperature drops to 35-38 ℃, add 10 g yeast to fully stir and dissolve. After 15-30 minutes, cool to 28-30 ℃, and then directly add it into the broken mulberry.
7、 Control fermentation temperature
The higher the temperature is, the faster the fermentation speed is, the shorter the soaking time is, and the more aroma is lost. Therefore, the temperature of wine brewing should not be too high, which can better maintain the aroma of wine. During the fermentation process, the wine cap was pressed twice a day to make the skin dregs soak evenly and dissipate heat.
8、 Separation of skin and slag
Filter with gauze, clay cloth or other stainless steel equipment to separate the skin dregs from the fermentation liquid. Press the skin dregs and combine the juice with the fermentation liquid for post fermentation. The post fermentation time should be controlled within one week, and the end point should be the content of residual sugar below 0.2%.
To judge when to separate the skin and dregs is to measure the specific gravity. When the specific gravity drops to about 1, it can be separated. But I'm lazy. After five days of fermentation, I often taste the taste of the liquor. I think it's not sweet, so I can almost separate it. Because adding 12 Jin of sugar can brew 16 degrees of dry T, but also to make semi sweet red wine, skin residue separation, and then add 4 jin of sugar into the late fermentation. Until the alcohol is above 16 degrees, yeast reproduction stops, and the remaining sugar is left in the wine. I was about 6 days when the skin and dregs separated, the big barrel was self flowing juice, and the small bottle was pressed. In addition, the one-way water valve is used to prevent the oxidation of wine. At the same time, try to avoid light.
9、 Pour the bucket
About one to two months, no bubbles, and then put a short period of time, pour the barrel, remove the bottom of the barrel of wine mud. Add about 30ppm of SO2 when pouring the barrel, and then seal it for about one year and pack it into small bottles.
10、 Clarification:
Cold, hot or gluing treatment is adopted, and the gluing amount is determined by test. Blending: according to the quality requirements of finished products ingredients, the amount of various raw materials according to the level of wine calculation. After mixing and storage for 1-3 months, filter, bottle and leave the factory.
The standard of making mulberry wine is good or bad
(1) Sensory index.
Appearance: first class, reddish brown, clear, glossy, no suspended solids and precipitation. Secondary, reddish brown, clear, no suspended solids and precipitation.
Aroma: first class, with mulberry unique elegant fruit aroma and aging wine aroma, harmonious and pleasant. Second grade, with good mulberry and wine aroma.
Taste: first class, unique fresh feeling of mulberry wine, mellow, refreshing, long aftertaste. Second grade, moderate sweet and sour, mellow and refreshing.
Effect of mulberry wine:
1. The fatty acids in mulberry wine can decompose fat, reduce blood lipid, prevent vascular sclerosis and enhance vascular toughness.
2. Mulberry wine contains black hair element, which can make hair black and bright.
3. Mulberry wine can improve the blood supply of skin (including scalp), nourish skin, make skin white, tender and black hair, and delay aging.
4. Mulberry wine can promote immunity and prevent cancer.
5. Mulberry wine is good at nourishing yin and blood, generating body fluid and moistening dryness. It is suitable for deficiency of yin and blood in liver and kidney, deficiency of body fluid, thirst and intestinal dryness.
6. Often drinking mulberry wine can improve eyesight and relieve the symptoms of fatigue and dryness.