Traditional Chinese Longan wine process: Fermentation Process, Recipe & Home Production Guide

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In short: Traditional Chinese Longan wine process. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2254 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Longan wineProcess flow Raw material selection → Juice making → Sterilization → Inoculation → Fermentation → Sterilization → Aging → PackagingPreparation method1． Raw material selection: Choose longan pulp fragments left over from canning and pulp that is not suitable for canning.2. Juice making: Juice is obtained after the pulp is steamed, crushed and pressed.3． Sterilization: Put the juice into a sandwich pot and heat it to 85~ …

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