When choosing fruits, we should choose high-quality fruits, not cracked, rotten and moldy fruits. Mould and other fruits contain mould, which will cause mycotoxin in fruit wine when used for fermentation. Mycotoxins such as aflatoxin are carcinogenic. In addition, this moldy fruit will produce more methanol when it is fermented, and methanol is also harmful to human body.

Wash fruit:

Many families have the habit of washing fruits with detergents such as detergent or fruit and vegetable cleaner. The fruit used for brewing needs to be washed because it is stained with impurities such as dirt and dust, but it should be noted that it cannot be washed with detergent, otherwise the detergent will remove the natural yeast that has killed the surface of the peel, which is not conducive to fermentation during brewing. Other families are used to washing fruits and vegetables with salt water, which is not recommended for fruit used for brewing. It can be cleaned with cold boiled water.

Brewing container:

Please pay attention to the container used for brewing. It is suggested to use glass or ceramic containers instead of plastic bottles or metal containers made of stainless steel, aluminum, copper and iron, which will lead to a high content of harmful substances in the brewed fruit wine.

Homemade fruit wine skills:

Many people's understanding of homemade fruit wine comes from wine, and they often love to be clever and use their knowledge of wine-making directly to make other fruit wines. In fact, brewing other fruit wines can't completely copy the brewing technology.

We know that grapes are not stoned to make wine, but some fruits must be stoned before brewing, otherwise the brewed fruit wine will not only have bitter taste, but also produce toxic and harmful substances after fermentation. Loquat must be pitted to make wine, and litchi can be pitted or not. Whether the specific fruit is pitted or not, you can check the information or consult the authority of experts, and you must not blindly imitate the method of wine.

Distinguish between brewing and soaking wine:

We have to distinguish between brewing and soaking wine, and many netizens have confused the concepts of the two. Traditionally, bayberry wine and plum wine are home-brewed wines, not home-brewed wines. The practice is to soak the fruit in white wine. So there is no need to consider the fermentation process and technology in the production process. This is not a real fruit wine, but a health wine. The brewing of fruit wine is obtained by fruit fermentation, and the fermentation process and flow must be strictly considered.

According to the difference between soaking wine and making wine, we need to know what fruit can make wine. Many fruits can be soaked in wine, but not the fruits that can be soaked in wine can be used to brew wine. Alcohol is produced by fermentation, and fruit containing starch or sugar can be used to make wine. Some fruits with low sugar or starch content must be added with white sugar or rock sugar to assist fermentation.

It is best to choose fruits with high sugar content to make wine, rather than fruits with high starch content, which will produce higher methanol content in the brewing process.

In addition, after the wine is brewed, please be mentally prepared when tasting it. It may be sour or spicy or have any strange taste. If it's too strange, please stop drinking.