How to make loquat wine How to make loquat wine

Loquat is familiar to everyone. We all know that it is a sweet fruit that can moisten the lungs, relieve cough, clear away heat and detoxify. Many people like to eat loquats, but did you know that loquats can also be used to make wine? Do you know the specific method of making loquat wine? If you don't know, you can read my detailed introduction to its production method. After learning it, you can learn to make delicious loquat wine at home.

How to make loquat wine How to make loquat wine

1. When making loquat wine, you need to prepare the materials in advance. It requires fresh, plump, naturally ripe loquats and white sugar. The ratio between the two should be two to one. Finally, you also need to prepare some sorghum wine and a clean wide-mouthed glass bottle.

2. Select the fresh loquats that have been prepared, remove the damaged ones with insects, then wash the remaining loquats with clean water, dry the moisture on the surface, remove the peel, and then remove both ends of the peel. Use a clean fruit knife to make a few cuts on the surface of the loquat.

3. Sterilize the prepared large-mouthed glass bottle with high temperature to remove the moisture inside, then put a layer of white sugar in it, then put a layer of loquat, and then put a layer of white sugar. When the glass bottle is 70% full, add the prepared sorghum wine.

4. After pouring in the sorghum wine, seal the mouth of the glass bottle and then store it in a cool place for three months. After three months, the loquat wine inside will have been fermented. At this time, you can take it out and filter it. The liquid obtained is loquat. However, the loquat still has certain nutritional value after soaking in wine. It is best not to throw it away. Put it in a cup when drinking loquat. It looks particularly good. You can also eat it directly after drinking the wine.

5. The loquat wine method introduced above is for home-made. If it is to be produced on a large scale, this method is not feasible. At that time, professional machines are needed to make the loquat pulp into pulp, and then add koji to ferment. Finally, it has to go through multiple processing steps such as distillation, purification, and filling before the loquat wine sold on the market can be obtained.