First, the liquid brewing method.
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Endocrine:
Pertaining to
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ovarian follicle (estrogens) and the corpus luteum in the ovary). Endocrine is
as opposed to exocrine. (The exocrine glands include the salivary glands, sweat
glands and glands within the gastrointestinal tract.)
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(1) First rinse the dregs and rinse them with flowing clean water, remove the moldy, rotten and other metamorphic parts of the fruit, and then rinse with clean water.
(2) The crusher is used to crush the washed apple into small pieces of 1 to 2 cm, and then squeeze juice with a spiral juicer. Apple juice is prone to enzyme browning, and an appropriate amount of vitamin C can be added to the squeezed juice to prevent enzymes from being browned.
(3) Heat the juice to 70°C and maintain for 20-30 minutes to kill the bacteria. 3% to 5% of the yeast liquid was added to the sterilized juice for alcohol fermentation. During the fermentation process, the mixture is stirred 2 to 4 times a day, and the product temperature is maintained at about 30° C. After 5 to 7 days, the fermentation is completed. Note that the product temperature should not be lower than 16°C, or higher than 35°C.
(4) The alcoholicity of the above fermentation broth was adjusted to 7 to 8 degrees, and it was put in a wooden or enamel container and inoculated with 5% acetic acid broth. Cover the mouth of the container with gauze to prevent intrusion of flies, vinegar, etc. The height of the fermentation broth is 1/2 of the height of the container, and the liquid surface floats on a grid plate to prevent the pellicle from sinking. During the acetic acid fermentation, the product temperature was controlled at 30-35°C and stirred 1-2 times per day. The vinegarization was completed in about 10 days. Remove most of the fruit vinegar and sterilize it before serving. Leave a vinegar blank and a small amount of vinegar, and then add vinegar to the wine.
Second, solid fermentation method. The washed broken fruit is weighed first, and the bran and 5% vinegar are added according to 3% of the weight of the raw material. After mixing, the mixture is piled into a round or rectangular pile with a height of 1 to 1.5 meters. The thermometer is inserted and the plastic film is used. cover. Pour 1 or 2 times a day, check the product temperature 3 times, and control the temperature at about 35°C. After 10 days, the raw material emits vinegar, the raw noodles disappear, the product temperature drops, and the fermentation stops. The raw material that completes the fermentation is called vinegar blank. Pour the vinegar blank and the same amount of water into the holed cylinder below (the hole in the bottom of the cylinder is covered with gauze). Soak for 4 hours and soak the vinegar. This time, the leached vinegar is called vinegar. After the first vinegar is poured, add cold water and dip the vinegar. The vinegar is generally poured into the newly added vinegar blank for vinegar. The fruit vinegar brewed by the solid fermentation method can be bottled after 1 to 2 months of aging. After bottling and sealing, it must be sterilized in hot water at about 70°C for 10 to 15 minutes.