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Strawberry wine processing technology
The fully ripened berries are rinsed clean, and the ingredients are mixed according to the proportion of 1 kg of fruit and 150 g 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, and then carefully blending liquor, so that the wine can reach 25-30 degrees when the bottle or altar, placed at room temperature preservation. 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 trace citric acid as appropriate, and adjust it to strawberry wine with a wine degree of 17-30 degrees, a sugar content of 10 degrees, and an acidity of 0.3 degree.