In addition, pectinase has a good effect and is added before fermentation.
Question 2: How to use wine clarifier directly will produce colloidal insoluble matter, which will be clarified after filtration.
Question 3: Can wine sulfur tablets be used with bentonite? Wine sulfur-regulating tablets can inhibit acid production and oxidation, and can't be used with bentonite, which is used to help clarify wine. The two functions are different.
Question 4: Are Na-bentonite and bentonite the same substance? Bentonite: Bentonite, colloidal clay, colloidal clay, sodium-based bentonite, high-sodium bentonite and muddy bentonite are collectively called bentonite.
Na-bentonite: Na-bentonite is classified according to the types and contents of exchangeable cations between montmorillonite layers: Na-bentonite with alkali coefficient greater than or equal to 1 and Ca-bentonite with alkali coefficient less than 1.
Question 5: How to filter wine with egg white? What exactly should I do? The first time I see egg white, pay attention.
Question 6: Sizing agents commonly used in wine, usage methods and matters needing attention. Clarifiers commonly used in 40-minute wine include gelatin, egg white, bentonite, pectinase and so on. And the use effect is different. The mixture of gelatin and bentonite is more acceptable and the effect is slightly better.
Question 7: What is the best clarifier for wine? It is best to use egg white. First of all, it is easy to separate the egg white from the yolk. Then, beat the egg white into foam (put it in a container, take a pair of chopsticks and stir it quickly). Just add it, and of course disinfect it. Finally, ok. You should pay attention to the amount of egg white, disinfect it and keep it warm in boiling water with water temperature.
Supplement:
Separation of egg white and yolk: break the egg first, not the whole one. Then break it with your hands. After it is divided into two halves, half of it has egg yolk and the other half doesn't. Then the egg white is left with a slight tilt, and the two can be tilted back and forth alternately, and then the egg white and yolk are separated.
Beat the egg white: put the separated egg white in a spoon or something, preferably with a handle, which is convenient to take. Take a pair of chopsticks, tilt the container slightly to get the egg whites together, and make a circular motion with chopsticks quickly. At first, the reaction is slow, then it will bubble and accelerate, and finally it is a bit like cream.
Addition and sterilization: the sparkling wine is directly added to the wine. Seal the treated wine in the container with a stopper. Put the wine in water above 80 degrees. (The bottle should be made of glass) Take it out in 30 minutes. Note that the temperature inside the wine is different from that outside. If it is heated with cold water, it can be heated together. If it's not a little longer, you can see a lot of flocculent things when you take it out. It's nothing.
Filtration: You suck out the supernatant with a siphon, and it will be very clear after filtration. Siphon is the practice of taking supernatant by using the principle of liquid level difference! Put the liquid to be taken in a high position and put it in a low position, then insert the tube into the liquid in the high position, suck it with an ear washing ball (mouth can also be used), and the liquid will come out and put it in a container in the low position.
If the quantity is around 10 kg, it is only recommended. Everyone will be different. If you do, you will feel that it is not cost-effective. If it is not enough, there will be a little precipitation after a long time, but it is generally not much.
Question 8: How to make fruit wine? Hello, everyone, we have introduced the method of making wine. Here are some other ways to make fruit wine. Today, we mainly introduce the method of making fruit wine with oranges.
In the past, dopted mother's family opened a big restaurant, selling all kinds of food and wine. Every New Year, she always sends me a lot of brewed medicinal wine and fruit wine. A few hundred dollars of raw materials can be sold for a few dollars in a big bottle ~ of course, I drink it for free ~ so I learned many ways to make wine.
If it's medicinal liquor, it's better to be above 60, and if it's fruit wine or something, 40 to 50 will be fine ~
All kinds of fruits can be used as raw materials. The best I have ever drunk is maslinic acid, which is sour and sweet, appetizing, followed by sweet apricots, peaches and red dates.
Today, I will teach you the most common wine. Of course, if the taste is strictly compared with that of professional producing areas in France, it will not work at all, because pure wine has strict requirements on the illumination, growth, variety, production method, technology, storage temperature, humidity and luminosity of grapes, but it is definitely much better than the dozens to hundreds of pieces sold in supermarkets, and the fruits we put in our hands are all genuine, unlike those in supermarkets, which are basically blended below 100 yuan.
I used Dukang wine, which was cleared at a discount in Beijing. Original price 68 yuan, now 10 yuan. And several sommeliers drank the same as when our original price was normal. Just because of the sluggish trademark property rights, I began to give discounts to old customers ~ I bought dozens of bottles and planned to store them for five or six years, and the rest were given away as wine ~
The raw materials are purple-black, full and sweet grapes, fresh oranges, longan-shelled white wine and rock sugar, which are ground into powder with a blender and will melt immediately after cooking and drinking sugar on weekdays:)
Wash all the raw materials, put a layer of grapes, sprinkle a layer of rock sugar powder, and then put a layer of longan (the amount of longan is half less than that of grapes). Finally, pour the wine into a sealed place, avoid light and keep it at a constant temperature. After three months, it will be fruity and drinkable, but the best taste is in six months. You can drink it in four months in summer:)
Choose sweet sugar orange for oranges. Orange peel is rich in flavor, which can increase the mellow feeling of wine, but in the end, just put a few less to avoid adding bitterness, and peel off the rest and put it in:)
You can make a pot of rose apricot wine with BF on the first kiss anniversary and drink it together next year. So romantic ~
Thrift tip: orange peel should be dried and stored. You can make spiced tangerine peel and put some in it when cooking soup. You can also put a lot in a hot bath in winter. If the microwave oven smells, you can put fresh orange peel in it and heat it for a few minutes. After opening, the orange fragrance overflowed. )
You can also make red powdered sugar. The raw material is grapes. You can try ~
Other reference methods:
Choice of fruit: It is best to choose fresh fruit without appearance damage when making fruit wine. The fruit must be washed and dried in the shade to avoid the deterioration of the finished product after hard work. Try to choose fruit with stronger acidity, and the better the flavor of fruit wine.
Selection of container: it is best to choose a sealed jar, preferably transparent, so that it is easier to see the internal situation. The material is mainly glass products, and the wine is being brewed.
When the capacity reaches 8% of the container, remember not to exceed it, so as not to overflow the container during brewing.
Choice of Liquor: Liquor with an alcohol concentration of 35 degrees is the most suitable in the market, and it is not appropriate to be too high or too low. Too strong liquor flavor is easy to mask the aroma of fruit, and attention should be paid to the dosage of liquor.
Choice of sugar: rock sugar is the best, because rock sugar is the easiest to obtain, the highest purity, not easy to cause discoloration of fruit wine, and can best maintain the original flavor of fruit. In addition, in the process of fruit wine brewing, we should pay attention to the date mark and the timing of taking out the pulp in order to avoid destroying the color, aroma and taste.
The brewing and taking-out times of several fruits are listed below.
Material type Plum Apple Pear Kiwi Strawberry Peach Blueberry Plum.
Brewing time (month) 6 6 3 3 3 3 6 3 6
Withdrawal time (month) x 3311131x
Material type: litchi, grape, lemon gold >>