Traditional Chinese Lychee Wine: Fermentation Process, Recipe & Home Production Guide

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In short: Traditional Chinese Lychee wine raw material recipe. 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 1193 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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Lychee wineRaw material formula 2 liters of deodorized alcohol, 300 g of white sugar, 4 g of lychee flavor, 0.3 g of tannin, 10 g of soybeans, 5 g of glycerin, 1.2 g of lychee flavor, 4 g of citric acid, 3.5 liters of cold waterPreparation method 1. Take a clean container, put the tannins in, add 100 grams of water, stir evenly to fully dissolve the tannins, and set aside.2. …

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