Women are particularly fond of apple cider, which is an irresistible temptation for women.
Not only does it provide beauty, nutrition and healthy weight loss, but many women can’t wait to soak it in a jar of wine.
If the wine is suitable, it will not do what it is supposed to do. On the contrary, it can damage the body to some extent. Although beauty treatments should not be greedy!
Fruit wines. Distilled cider
I. The process of making cider.
Raw material selection → cleaning → pressing/juicing → appetizer → fermentation → blending → clarification → sterilization → aging → bottling.
In the batch production process of cider, a white wine distillation unit is also required to distill the fermentation lees of cider directly into apple white wine/brandy.
1、Selecting
If you have your own orchard, after picking the apples, the good fruit can be sold directly to the market, while the leftover, secondary, fallen and small fruit in the orchard can be used to make cider. When choosing apple varieties, priority should be given to those with high juice yield and high sugar and acid content.
2. Cleaning
Rinse with water to remove impurities and drain.
3、Sugarization
It can be crushed mechanically or manually. After crushing, it can be fermented directly or pressed and fermented with a press. The juice yield of apple is generally 56%-60%.
4、Fermenting agent fermentation
Pour the crushed apples and apple juice into a clean jar, add sugar in a certain proportion to adjust the sugar content, and then add Bajiangding-Kowloonhead wine yeast fermentation solution at a ratio of 0.5%.
It is worth noting that there is a layer of natural yeast attached to the skin of the apple. Do not wash them off when washing the apples.
5. Changes in the apple wine grains during fermentation.
A few hours after the next song, I heard the rustling sound of mulberry leaves being eaten and the surface of the juice frothing. At this time, the strain had converted sugar into alcohol and released carbon dioxide at the same time. If this phenomenon does not occur for a long time, it may be due to too little yeast in the juice, insufficient air or low temperature. Add more fermentable juice immediately, or rotate the carboy, or heat the temperature appropriately.
After the fermentation reaches its peak, the liquid temperature gradually decreases, the sound is quiet, there are almost no bubbles, the sweetness becomes weaker and the taste of the wine increases. When the sugar level measured by the brix meter is close to zero, it proves that the main fermentation stage is basically over.
6、Deployment
The sugar content of apple fruit generally does not exceed 15 degrees, so fruit wines can only be made below 9 degrees, and ordinary fruit wines are easy to preserve only when the alcohol content reaches 14~16 degrees. So now, most of them add an appropriate amount of pure grain white wine immediately after the main fermentation and adjust the alcohol content to 14~16 degrees.7. After the fermentation is completed, the fruit wine can be filtered by a fruit wine press. After filtering, the cider will be clarified, inverted, siphoned and sterilized for a period of time, with golden color, clear and transparent, no obvious suspended matter and no precipitation. It has apple fruit aroma and rich apple wine aroma. Sweet and sour, rich and mellow cider.
