How to make Huangpi fruit wine How to make Huangpi wine

Huangpi fruit is a common fruit in southern China. When it matures, it also has a distinct bitter taste, but it tastes particularly good when soaked in wine. So people want to use it to make Huangpi wine after Huangpi fruit matures. However, if you want to make delicious Huangpi wine, you must master the correct way to soak it, otherwise the soaking may end in failure.

How to make yellow peel fruit wine

1. When making wine with kumquats, you need to prepare 1 kg of ripe kumquats, 1500 grams of liquor, 250 grams of honey, 250 grams of rock sugar, and a large, clean, sealed glass bottle. Wash the prepared kumquats with clean water in advance and put them in a ventilated place to dry the moisture on their surface.

2. Mix the dried kumquats with rock sugar, then put them directly into a large clean glass bottle. Then mix the prepared honey and white wine together, and pour them into the glass bottle. Make sure the white wine completely submerges the kumquats and rock sugar. Then seal the glass bottle and place it directly in a cool and ventilated place for fermentation.

3. After forty or fifty days, the color of the wine soaked in kumquat will have become much darker, and it has been fermented. Most of the nutrients have been precipitated into the wine. After opening it, take it out and filter it, the resulting liquid can be drunk directly.

How to make Huangpi wine

1. When making Huangpi wine, only fresh Huangpi fruit and rock sugar can be used, and the ratio of Huangpi fruit to rock sugar should be about 2:1. When making yellow beer, the prepared Huangpi fruit must be healthy Huangpi fruit that matures naturally and is free of insect pests and rot.

2. Wash the kumquat with clean water, remove the moisture on the surface, then squeeze it hard with your hands to remove the core, remove the peel and collect the pulp together. Finally, put them in a food processor and blend them into a paste. After taking them out, add the prepared rock sugar and mix well. Put them directly into a large clean glass bottle for fermentation.

3. After 30 days, take out the filtered yellow beer and put it back into the glass bottle for secondary fermentation. After another ten days, the yellow beer inside will be fully fermented. After taking it out, you can smell the rich aroma of the wine. At this time, the yellow beer tastes sweet and mellow, and it is especially delicious.