Detailed Explanation of the Production Method and Brewing Steps of Persimmon Wine

Today, the editor is going to introduce to everyone a method for making persimmon wine, which is characterized by comprising the following production steps:

(1) After washing the persimmons with water, treat them with warm water for 12 hours.

(2) Before crushing, first remove the fruit stems, then crush with a crusher.

(3) The sugar content of persimmons can reach about 12%, so sugar is generally not needed. The acidity is relatively low, so tartaric acid is generally needed.

(4) Add about 3% wine yeast liquid, stir thoroughly, and carry out primary fermentation at a temperature of 22°C to 24°C. The fermentation time is about 1 week.

(5) After fermentation is completed, press; when removing from the tank, take the skins and pomace and press them, then age and clarify, and delicious persimmon wine is ready.

The advantages are simple ingredients and production process, low cost, and effects of promoting body metabolism, lowering blood pressure, increasing coronary blood flow, and relieving cough and reducing phlegm.