Prepare a proper amount of dates, wash and steam them, and put them aside to cool. Mashing the cooled jujube, adding enough crystal sugar and wine, and pouring into a clean container for sealed preservation; The common ratio of jujube and wine is 1: 10, and the dosage can be adjusted according to your own preferences.
1. Choose materials, the wine brewed with the best quality red dates or fully mature fresh dates has good quality (Zanhuang jujube has the best brewing effect), and it can also be brewed with leftover dates, red dates and south dates.
2. Soaking and washing: pour the selected dates into the jar and wash them with clear water for 2-3 times. If you use red dates, soak them for 24 hours, so that the fruit can be fully absorbed and not easily broken.
3, crushing, namely crushing the jujube with a crusher.
4. Juice mixing: measure the sugar content and acid content of the crushed pulp juice. If the sugar content is lower than 26% and the acid content is lower than 0.8%, it needs to be adjusted with white sugar and citric acid.
5. Main fermentation: put the prepared fruit pulp into a sterilized fermentor, inoculate yeast, and ferment at 25℃-28℃ for 7- 10 day. When the residual sugar decreased to about 65438 0%, the main fermentation could be finished.
6. Filtering and squeezing: firstly, the fermentation broth is filtered, and the filter residue still contains a lot of fruit wine components, so it needs to be squeezed by a squeezing machine. Then the two are combined to get the original wine.
7. Post-fermentation, that is, the original wine is moved into a vat, and the post-fermentation is slowly carried out at 15℃- 18℃ for 1 month to further ferment the residual sugar into alcohol.
8. Aging: Siphon the wine into oak barrels and store it at 8℃- 12℃ to make it mature. During this period, it is necessary to change the barrel several times by siphon to remove the sediment in the wine. Aging time needs more than 1 year.
9, clarification, filtration, generally clarified with gelatin. Firstly, tannin (8- 10g per100L wine) was dissolved in a small amount of wine, and then a large amount of jujube wine was added and stirred evenly. Then, the gelatin (100L wine plus gelatin10-16g) was soaked in cold water for 12 hours to remove the fishy smell, then the soaked water was discarded, added with water again, heated with low fire, and continuously stirred to dissolve it. After pouring a small amount of wine, add a large amount of wine and stir well. Standing for 2-3 weeks, siphoning the upper liquid medicine and filtering after the precipitation is complete.
10, blending, the finished jujube wine requires alcohol content 16%, sugar content 8% and acid 0.2% (based on citric acid juice). Sugar is dissolved in sucrose, filtered and then added. When the content of alcohol and acid is not enough, it can be adjusted by refined edible alcohol and citric acid. Blended wine is obviously uncoordinated in taste and easy to precipitate, so it needs to be stored for 1-2 months before bottling.