Traditional Chinese Sweet Rice Wine: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese How to make sea buckthorn semi-sweet wine — Traditional Fermentation, Aging & Shelf-Stability Method. 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 4167 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sea buckthorn semi-sweet winePreparation method 1. Fruit selection: Remove rotten and deteriorated sea buckthorn fruit grains to ensure normal fermentation and storage. Fruit selection requires that it is best to harvest the fruits in the base garden, sort them according to variety and quality, store them separately, and transport them separately. After entering the factory, the selection should be based on baskets to prevent moldy fruits from being mixed into the fermentation container and affecting the color, aroma and taste of the original wine.2. Cleaning: Put the selected fruits into the basket, then gently turn it up and down, and rinse with running water.3. Crushing and pressing: Crack the fruit to allow the juice to flow out and enter the press for separation to achieve peeling residue fermentation. Before crushing, you should first check the adjustment of the crusher and press and the washing and sterilization work. It is best to process the recovered raw materials within 48 hours. Add metabisulphite and sulfurous acid in an amount of 30 to 100 ppm.4. Separation: The raw fruit is crushed and pressed before being separated, and then the raw juice is sent to the fermentation tank with a stainless steel pump (preferably a stainless steel tank). The container must be sterilized in advance and is strictly prohibited from being in contact with the air for too long to prevent oxidation.5. …
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