How to soak Huangpi in wine

Kumquat is not common in daily life. Kumquat tastes sweet and contains a lot of nutrients. It is very good for the body and often has certain benefits to health. The method of making Kumquat wine is also very simple. You need to use Kumquat and white wine, put them in a ceramic jar, seal it, and store it in a cool place before drinking. Regular drinking can have health benefits for the body.

What is the method of making yellow peel fruit wine?

Method 1

1. Choose yellow peel fruits that are 80% to 90% mature, wash them and let them dry naturally, and pour them into the wine jar when there are no water drops on the surface;

2. The wine jar is preferably a ceramic jar, but it can also be a glass bottle;

3. After washing your hands, squeeze the kumquats directly. The operation method is to grab a handful of kumquats and squeeze them hard, then put them into the wine jar, and then put sugar on the kumquats. The ratio of kumquats to sugar is 10:2, that is, 10 kilograms of kumquats to 2 kilograms of white sand sugar. Sugar is an important factor in fermentation.

4. Seal the wine jar and place it in a cool place;

5. The fermentation time takes about 25 days. After opening the bottle, remove the yellow peel floating on the surface, pour the juice into a glass container, and you can drink it. Choose pure grain wine to soak the wine.

How to make yellow peel fruit wine

Method 2

1. Choose fresh kumquats as the raw material, wash the kumquats first, soak them in salt water (30 minutes), and then spread them out to dry;

2. After the raw materials are processed, prepare yellow rock sugar and white wine (the ratio of yellow peel, rock sugar and wine is 1:1:0.8). The alcohol content of the white wine for soaking fruit wine is generally 30-40 degrees. Using medium-alcohol wine to soak fruits can ensure the original fruit flavor of the fruits and the influence of wine;

3. Next, remove the core of the kumquat. You can use a common household spoon to press the kumquat lightly to take out the core, and then put the kumquat into the bottle;

4. Add rock sugar into the bottle, usually a layer of yellow peel sandwiched between a layer of rock sugar, to ensure complete and uniform fermentation. After completing the above steps, shake the bottle slightly, leaving no gaps, and then pour the liquor into the bottle to cover the yellow peel and rock sugar.

5. The last step is to store it in a cabinet, away from sunlight and in a cool place. It can be drunk after three months. Of course, it will be better if you soak it for a longer time.

How to make yellow peel fruit wine

Method 3

1. Prepare about 3 jin of liquor. Do not use bottled liquor. It is best to use high-quality bulk liquor that smells or tastes pure. It is best to store the liquor in a clay jar.

2. Prepare 1000 grams of kumquat, wash and dry. Then put the yellow peel into the wine jar. The glass bottles I used didn’t work as well as the earthenware jars;

3. Prepare 200 ml of honey and pour it into the wine. The honey should be slightly darker in color and smell purer, without any sugar or fruit flavors.

4. Prepare 200 grams of rock sugar and put it into the wine jar. Remember not to shake it, seal it well and place it in a cool place. The purpose of putting the rock sugar last is to have it on the top;

5. Seal the Huangpi wine and store it. When the rock sugar is almost melted, you can drink it.