Materials and nutritional value of loquat wine

I believe many of my friends have tasted loquat. Let me give you some detailed knowledge about this wine.

Loquat Wine

Drinking a little ~ getting tipsy ~ should be the most comfortable state ~ relaxed ~ free ~ with three or two good friends, you can be more unrestrained ~ In May, the season when loquats are on the market, I followed the advice of my Sichuan colleague and brewed two bottles of loquat wine, trying the two types of peeled and unpeeled loquats.

I recently opened it and tried it. It lacks the stimulating taste of liquor and is more mellow and sweet.

Ingredients for loquat wine

Loquat, rock sugar, low-alcohol liquor

How to make loquat wine

1. If you don’t want to peel the skin, remove both ends;

2. Score the skin and add rock sugar;

3. Use low-alcohol liquor with an alcohol content of about 30-40 degrees and soak it for nearly three months.

Tips:

If I say it is canned yellow peaches, you will believe it, haha

After three months of soaking, the loquats on the surface will oxidize and change color, and adding lemon doesn't seem to have any effect.

However, as long as you pick out the discolored flesh, the wine is still clear and pure bright yellow~

Nutritional value of loquat wine

The organic acids contained in loquat can stimulate the secretion of digestive glands, and have a significant effect on increasing appetite, helping digestion and absorption, and quenching thirst and relieving heat; loquat contains amygdalin, which can moisten the lungs, relieve cough, and eliminate phlegm, and treat various coughs; loquat fruits and leaves have the effect of inhibiting influenza virus, and eating them often can prevent colds in all seasons; loquat leaves can be dried and made into tea, which has the effect of relieving heat and lowering qi, harmonizing the stomach and relieving reverse flow. It is a good product for stopping vomiting and can treat various vomiting and hiccups.