Because of the impatience of storage, if strawberries are grown in a large number of years, a large number of strawberries cannot be sold. They can only be seen as wasted, which hurts the enthusiasm of farmers and increases the burden on farmers. In this case, if the wine that cannot be sold off is made into wine, does this not solve the problem? Then how to use the herb to produce wine, the processing method is described as follows:
The fully matured berries are washed clean, and the ingredients are mixed according to the proportion of 1 kilogram of fruit and 150 grams of white sugar. After mixing, the mixture is placed in a glaze jar for fermentation and stirred once every 2 hours until the fruit sinks and the temperature drops. Usually after 4 - 5 days can be squeezed juice, then blending liquor, so that the wine can be 25-30 degrees when the bottle can be installed or altar, kept at room temperature. Or immerse net berries in white liquor in a ratio of 2:1, filter residue after 15 days, brew or jar for about 15 days. Before bottling, add sugar, cold boiled water and traces of citric acid as appropriate, and adjust the strawberry wine to a degree of alcohol of 17-30 degrees, a sugar content of 10 degrees, and an acidity of 0.3 degrees.
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