Method of making pumpkin wine 1,
1. Raw material treatment. Wash the ripe pumpkin with bright skin and no rot spots, and cut it into small pieces with a length of 3 cm and a width of 3 cm.
2. Steamed materials and koji. Add water to the steamer, put an aluminum curtain, spread the curtain to boil water, put the melon pieces into the pot and press the lid. After steaming with strong fire, pour it into a wooden mixing tank with an aluminum shovel (avoid iron) and mash it into a paste with a wooden cone. When the pumpkin sauce is not hot, add 0.3 kg of high-yield potato wine distiller's yeast to every 50 kg, stir evenly, and let it cool.
3. Fermentation in the tank. Add cold water to a pre-sterilized ceramic jar, put the melon puree into the jar, stir with a wooden rake, cover the film, tie it tightly with a rubber band, and stir for 5-6 times during sealed fermentation at room temperature of 25-30℃, preferably 30℃. After fermentation for 96 h, the reaction of the cylinder material is completed, and the liquid level is clear and brown, so it can be distilled.
4. Distill wine. The condense is filled with wat, that prepared feed liquid is put into a cooking pot, put into an aluminum forced cov and an upper ventilation rod on a wooden rake cover, and the water tank at the joint is filled with water and sealed. Light a fire to cook, and pull the rake constantly to prevent the material from sinking. Stop pulling the rake after the wine is discharged from the wine outlet, and plug the rake hole with cloth. At first, the alcohol content was high, and then it gradually decreased.
5. Urge Chen. Pumpkin wine is packed in small-caliber ceramic containers without sand holes and damage, and sealed in the shade for 10 days, which makes it taste better.
Method 2 for making pumpkin wine,
Selection of main components
Pumpkin: Choose a pumpkin with a complete shape, and it is not advisable to choose a pumpkin with damage, pests or holes on the surface. It is best to connect the stem of pumpkin with the body. This kind of pumpkin is very fresh. You can pinch the pumpkin skin by hand. If the skin is hard and leaves no trace, it is said that the pumpkin is ripe. Picking pumpkins is the same as picking winter melons, and it is best to have frost on the surface. After the pumpkin is cut, the deeper the golden color, the better. On the contrary, the lighter the color, the more tender it is.
1, choose a good old pumpkin, the bigger the better;
2. Make a hole in the pumpkin handle with a knife, and remember to keep the handle;
3. Pour the strong wine in and fill it up. Home-brewed rice wine is the best. If you like sweet, you can add a proper amount of rock sugar to make it taste better.
4, first spread a layer of plastic wrap at the opening, and then plug the handle that has just been removed.
After drinking the first wine, you can make the second one. The second course is ready, and we need to add some wine yeast. There are small packages for sale in the market. Please open the description before adding it. The manufacturing method is the same as the first one. Do the same thing.
Well, this made an altar of delicious pumpkin wine. Wait patiently for a week, and then you can start drinking in seven or eight days. As soon as the altar was opened, the 55-degree wine became 28-degree rice wine, which was sweet and fragrant, with the fragrance of osmanthus and the sweetness of pumpkin. Suitable for all ages, women and children can drink it, which can lower blood pressure, remove heart fire, heart and lungs and so on.
Method 3 for making pumpkin wine,
Technological process: rice → soaking → cooking → drenching rice → pumpkin → peeling → cleaning → cooking → spreading and cooling → pulping → mixed koji fermentation → adding pulp → main fermentation → distillation → finished product.
1. Soak rice washing water for 3 hours before cooking. Bian Xiao usually cooks with an electric cooker.
Spread out the cooked rice and let it cool to room temperature.
3, peel the prepared pumpkin, clean the pumpkin for cooking, usually put it on a steamer, be sure to cook it ~
4. Spread the cooked pumpkin to room temperature and beat it into pulp for later use;
5. Mix the rice and pumpkin, add distiller's yeast for fermentation, stir evenly, and seal for about a week, during which it needs to dissipate heat from time to time;
6. Distilling the fermented pumpkin fermented grains to obtain the finished product.
Pumpkin wine is the best wine variety, pure green, pure natural, banquet health wine. It is a unique rare treasure in Chinese wine culture and the first choice for modern banquets.