Fruit Wine

Fruit Wine: The sugar of the fruit itself is fermented by yeast into alcohol, which contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi wine and so on.

Selection method: For a good fruit wine, the wine should be clear, transparent, without sediment and suspended matter, giving a sense of clarity. The color of the fruit wine should have the unique pigment of the juice itself. For example, red wine bayberry wine should be dark red, amber or ruby; white wine should be colorless or slightly yellow; cider should be yellow to green; pear wine should be golden yellow; kiwi wine should be amber. Preferably, mulberry wine is purple.

Honey is a supersaturated solution of sugar, and it will crystallize at low temperature. Glucose will form crystals, and fructose will not form crystals. Honey is also called "sweet honey".

Preservation method of honey: Honey should be stored in a low temperature and dark place. It is best to store it in a refrigerator at a low temperature, and it should not be exposed to direct sunlight. Usually, the shelf life is 18 months. Since honey is a weakly acidic liquid, it can react chemically with metals. When it comes into contact with metals such as lead, zinc, and iron during storage, a chemical reaction will occur. Therefore, non-metallic containers such as ceramics, glass bottles and non-toxic plastic buckets should be used to store honey. Honey should also prevent odor, moisture absorption, fermentation, pollution, etc. during storage.

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