Jingzhou Yangmei Wine [Hunan Jingzhou Specialty]

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Method of making Jingzhou Yangmei Wine

Formula 1

500g fresh Yangmei and 80g white sugar

The method of making Jingzhou Yangmei wine

Wash the Yangmei, add white sugar and put it into a porcelain jar, crush it, cover it (not sealed, leaving a slight gap), and let it ferment naturally for about 7-10 days to make wine. Twist the juice with gauze to make Yangmei Lu wine at about 12 degrees Celsius, then pour it into a pot and boil it. Wait for it to cool and bottle, seal and store it for a longer time, the better

Formula 2

Process Flow

Raw Material Selection → Cleaning → Juice Grinding → Heating → Fermentation → Feeding → Storage → Bottling → Sterilization

1. Raw Material Selection: Select juicy, small core, fresh and mature bayberries, remove the stems, weeds, and dead branches and leaves

2. Cleaning: Rinse with running water for 10-15 minutes to remove impurities such as sediment, and drain the water

3. Juice grinding: Put the raw materials into a bucket or vat and mash them, then use clean gauze to grind the juice. About 70 kilograms of juice can be extracted from every 100 kilograms of waxberries<4. Heating: Pour the juice into an aluminum pot and heat it to 70-75 ℃ (iron pot cannot be used) for 15 minutes to solidify and precipitate proteins and other impurities

5. Fermentation: After the juice cools down, use a siphon to suck out the clear liquid on top and transfer it to the fermentation tank (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur burning and fumigation for 8-10 hours). Add 2-3 pounds of yeast to every 100 kilograms of juice, stir evenly, cover the cylinder head, and maintain the room temperature at 25-28 ℃. After 3-4 days, the alcohol content can reach 5-6 degrees

6. Feeding: suck the fermented wine into another vat or barrel with a siphon. Add 60~65 degrees of Baijiu according to the alcohol content after fermentation to make the alcohol content reach 20 degrees, then add 10~12% of sucrose, mix well and cover well

7. Storage: After storing at a temperature of 10-15 ℃ for two months, change the bucket again

8. Bottling: After filtering the wine with gauze, put it into a bottle<9. Sterilization: After disinfecting the bottle in hot water above 70 ℃ for 10 minutes, it can be consumed

Formula 3

Raw materials: 350g bayberry, 500g Baijiu, 100g rock sugar

Method:

1. Soak the bayberry in salt water for 15 minutes, then rinse with clean water

2. Weigh 100 grams of rock sugar and set aside

3. Baijiu brewed from pure grain with light fragrance of about 45 ° is selected

4. Place the washed waxberries on the drying rack and let them air dry naturally

5. Gently place the dried bayberries into glass containers one by one

6. Arrange them in the order of one layer of yangmei and one layer of rock sugar

7. Pour Baijiu into a glass container with bayberry and rock sugar piled up. Baijiu should be 1-2 cm less than bayberry<8. Then tighten and seal the lid tightly, and place it in a cool and ventilated place

9. Shake the bottle every three days and drink it after 15-25 days of brewing

10. Before drinking, it can be chilled for a better taste

Formula 4

Main ingredients: Yangmei, Erguotou, rock sugar

Auxiliary ingredients: salt

1 Peel off the stems of Yangmei, wash and set aside for later use

2. Soak Yangmei in diluted salt water for 1 hour

3. Drain the soaked waxberries, spread them out thoroughly and air dry until they crack

4. Find a container for soaking wine and disinfect it in a steamer

5. One layer of yangmei and one layer of rock sugar code are inside the container

6. Add fragrant Erguotou, and the wine noodles should be at least 10cm higher than Yangmei

7. Seal the container and store it in a cool place

8. Shake the container every two days and soak for at least 20 days before drinking