Loquat is a traditional famous fruit in China, which is cool and sweet. Loquat wine brewed with loquat has obvious health care function, and can prevent or assist in the treatment of respiratory diseases such as cough, sore throat and lung pollution diseases.

First, the brewing method of loquat wine:

1. Picking and cleaning loquat, peeling and coring for later use.

2. Pulverize loquat with a beater and pour it into a stainless steel fermentation barrel.

3. Pour a certain proportion of sugar into the fermentation barrel, add 0.5% fruit distiller's yeast and stir well.

4. Seal for three and a half days before fermentation management, and stir 1 time every day. After three days, add white sugar, stir evenly, and completely seal and ferment. On the sixth day, it was stirred again for about 15 days, and the fermentation was basically completed.

5. Filter out loquat residue with a filter (gauze can also be used for home brewing), and put the juice in a clean stainless steel barrel for clarification. After all loquat mud sinks into the bottom of the barrel, the supernatant is taken out by siphon method.

6. Pour the clarified loquat wine into a professional sterilizer for heating and disinfection. That is, by heating, the microorganisms in the original wine are killed and the remaining enzyme system is destroyed, which can effectively prevent the rancidity of loquat wine, thus stabilizing the aging quality of loquat wine.

7. Seal the altar for aging.

Second, matters needing attention:

1. In order to prevent fermented grains from overflowing in the early stage of fermentation, loquat can be packed into 60% stainless steel barrels.

2. In order to avoid waste, loquat residue can be poured into brewing equipment and distilled into loquat wine.

3. When making loquat wine, after fermentation, it can be poured into brewing equipment for distillation.