- Angel fruit wine yeast, homemade fruit wine, fermentation powder, 2.12 ounce (3g * 20 bags) 安琪果酒酵母

Description

Product description How to make homemade fruit wine 1: Cleaning fruits; Wash the fruit, drain the surface moisture, crush it into a paste, pour it into a container that is 70% full, and add an appropriate amount of rock sugar; 2: Spread yeast; Put the yeast directly into the fruit pulp and stir evenly. Add 3g of yeast every 3-5 pounds of fruit pulp, generally more in winter and less in summer. The fermentation process should not be sealed, and should be thoroughly stirred 2-3 times a day in a clean container. 3: Fermentation; The fermentation temperature is controlled at around 25 ° C. After 24 hours of fermentation, stir in a clean container and take out for tasting. The fermentation time can be terminated according to personal taste, and it can be filtered and clarified 4. Save; Fruit wine is recommended to be stored refrigerated and exposed to air every day. Low alcohol fruit wine that has been fermented for 1-2 days is recommended to be consumed within a week. It is recommended to consume fully fermented fruit wine within one month, and the storage time should not be too long. Product Introduction High activity and convenience Fast fermentation (starting within 24 hours at room temperature) and short fermentation period (about 7-10 days). ·Small packaging design (3g/bag can ferment 3-5 pounds of fruit), suitable for home and small-scale brewing. Flavor and Quality Low production of hydrogen sulfide (reduces "odor"), preserves fresh fruit aroma. The fermentation process is stable, the wine is clear and easy to clarify, and sedimentation is reduced. In terms of taste The fermentation temperature and sugar content can be adjusted according to personal preferences. The wine has a fresh aroma at 15-20 ° C and a rich taste at 20-25 ° C. Safety and Health Certified for food safety, free of harmful additives, low production of impurities, and comfortable after drinking. Review: I have never seen activity like this before. - I am in my first week of fermentation. I have never in my life seen yeast this active. It took a little less than 24 hours to start, and it's fermenting out of control. The plan is 3 weeks primary fermentation, then 1 week secondary where ingredient additions are made. I will report back with 5 stars if everything goes well. In addition, I can comment on the lab results on ABV and sugar additions if anyone is interested. I will take a video when I get home. Review: not work well - not sucessful, and it teast not good