The production method of Persimmon Wine
Today, the editor will introduce to you a method for making persimmon wine, which is characterized by the following steps:
(1) after washing persimmons with water, treat them with warm water for 12 hours.
(2) remove the fruit stalk and break it with a crusher before crushing.
(3) the sugar content of persimmon can reach about 12%, generally no sugar is added. Low acidity, generally need to add tartaric acid.
(4) about 3% wine yeast liquid was added, stirred fully, and the main fermentation was carried out at 22 ℃ ~ 24 ℃ temperature. The fermentation time is about 1 week.
(5) after the end of fermentation, press; when coming out of the pot, take the skin residue to press, then age, clarify, and the delicious persimmon wine will come out.
The utility model has the advantages of simple ingredient and production process, low cost, promoting metabolism, lowering blood pressure, increasing coronary blood flow, relieving cough and resolving phlegm.
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