1, raw material: the fruit is fully ripe and harvested when the sugar content is the highest. You can also brew apple distilled wine with inferior fruits.

2. Cleaning: rinse with water to remove impurities.

3. Mash: Mash by machine or hand to facilitate juicing.

4. Juicing: Juicing with a juicer can also be replaced by a wooden press or a cloth bag. The juice yield is generally 56 ~ 60%.

5, into the cylinder: wash the inner wall of the cylinder with water, and then pour in apple juice, leaving about 20% of the gap on it and filling it evenly. 8 ~ 10g potassium pyrosulfite (called dioxygen) was added to every 100kg fruit juice to inhibit the activities of other miscellaneous bacteria harmful to yeast.

6. Fermentation: Generally, "natural fermentation" is adopted, that is, yeast attached to the surface of apple peel is used for fermentation. The fermentation time varies with sugar content, temperature and yeast, and generally takes 4 ~ 10 days. When the room temperature is high and the liquid temperature reaches 28 ~ 30℃, the fermentation time is fast. A few hours later, there was a rustling sound like eating mulberry leaves, and the surface of the juice was blistered. At this point, the yeast has converted sugar into alcohol and released carbon dioxide. If this phenomenon does not appear for a long time, it may be because there are too few yeasts or insufficient air in the juice, or the temperature is low, so it is necessary to add the juice with strong fermentation in time, or rotate or heat the jar properly.

7. Determination: After the peak of fermentation, the liquid temperature gradually decreased, the sound became silent, the bubbles became less, the sweetness became weaker, and the wine taste increased. When the sugar content approaches zero, it proves that the main fermentation stage is basically over.

8. Preparation: Generally, the sugar content of apple fruit does not exceed 15 degrees, so only fruit wine below 9 degrees can be prepared, while ordinary fruit wine is easy to store only when its alcohol content reaches 14 ~ 16 degrees. So now most of them add edible alcohol immediately after the main fermentation to adjust the alcohol content to above 14 ~ 16.

9. Storage: transfer the fruit wine to a small pot and store it in a sealed way.

10, bottling: filter the stored liquor, put it into a sterilized glass bottle, and sterilize it in hot water at 70℃ 10 ~ 15 minutes.

If you adopt the following wrong methods and steps, the wine you brew is harmful to human health, such as:

(1) Use chemical additives.

(2) The wrong brewing container was used, and the harmful substances in the container were dissolved in the wine. For example, some people use indigenous methods to make pickled vegetable jars to make wine. In this way, the lead content in the pickle jar will exceed the standard, and the wine brewed with this container will also exceed the standard, so it is very dangerous to brew such wine.

(3) The method of brewing wine is wrong. The brewed wine has gone bad and I can't bear to throw it away. It's definitely not good to drink bad wine.