How to make Pipa wine
In the past 10 days, hot topics and hot content on the entire Internet have mainly focused on food production, healthy drinks, and the revival of traditional culture. Among them, homemade fruit wine and traditional wine-making methods have attracted much attention. This article will introduce the production method of Pipa wine in detail based on recent hot topics, and provide structured data for readers' reference.
1. The origin and efficacy of Pipa wine
Pipa wine is a kind of fruit wine brewed with Pipa fruit as the main raw material. It has the effects of moistening the lungs, relieving cough, clearing away heat and detoxifying. Recently, with the popularity of healthy diet, more and more people have begun to pay attention to the brewing method of natural fruit wine.
| Ingredients | Efficacy |
|---|---|
| Pipa fruit | Moisten the lungs, relieve cough, clear away heat and detoxify |
| rock candy | Adjust taste and promote fermentation |
| Liquor | Sterilization and antisepsis, extending shelf life |
2. The steps of making Pipa wine
1.Prepare materials: 500 grams of fresh Pipa fruit, 200 grams of rock sugar, 500 ml of liquor (above 50 degrees), 1 sealed glass bottle.
2.Handling Pipa Fruit: Wash the Pipa fruit, peel and core it, and cut it into small pieces. Pay attention to keeping the operating environment and tools clean to avoid contamination.
| Material | Dosage |
|---|---|
| Pipa fruit | 500g |
| rock candy | 200g |
| Liquor | 500ml |
3.Bottle fermentation: Layer the cut Pipa fruit and rock sugar into a glass bottle, and finally pour in white wine to ensure that the pulp is completely submerged. Seal the bottle mouth and place it in a cool and ventilated place.
4.Waiting for fermentation: Gently shake the bottle every 3 days to promote the integration of fruit pulp and wine. The fermentation time is generally 1-2 months, and the specific time is adjusted according to the ambient temperature.
| steps | time |
|---|---|
| Bottle fermentation | immediately |
| first shake | 3 days later |
| Second shake | 6 days later |
| Complete fermentation | 1-2 months |
5.Filtration and bottling: After fermentation is completed, filter out the pomace with fine gauze and put the clear wine into a clean bottle for storage.
3. Precautions for Pipa wine
1.Key points in material selection: Choose ripe but not overripe Pipa fruits and avoid using rotten or spoiled fruits.
2.Hygiene requirements: All tools and containers must be strictly sterilized to prevent fermentation failure caused by bacterial contamination.
3.Storage conditions: Finished wine should be stored in a cool and dark place. It is recommended to refrigerate and drink as soon as possible after opening.
| Things to note | Detailed description |
|---|---|
| Material selection | Moderately ripe Pipa fruit |
| hygiene | Rigorous disinfection of tools and containers |
| save | Keep in a cool place and away from light, refrigerate after opening |
4. Suggestions for drinking Pipa wine
1.drink directly: A small cup (approximately 30 ml) per day can play a role in health care.
2.Make cocktails: Can be mixed with soda water, ice cubes, etc. to make special summer drinks.
3.culinary use: Used as a flavoring wine in cooking to add aroma and flavor to dishes.
By following the above steps, you can easily make delicious and healthy Pipa wine at home. This traditional wine-making method not only retains the nutritional value of Pipa fruit, but also allows you to experience the fun of making your own fruit wine. Recently, as people pursue healthy living, similar homemade drinks have become more and more popular, and Pipa wine is one of the best.
check the details
check the details
en
