錯過等一年❗️原生果肉甜酸滋味❗️發酵釀造 @beanpandacook

Lychee Wine Lychee has a a sweet and aromatic taste. It is sweet and slightly sour Lychee is a popular ingredient to make fruity wine The lychee wine has a special taste Wine yeast 37℃ water You need to remove the rind before making the wine Lychee flesh is juicy and it is easy to go bad Demerara raw cane sugar The commercial wine yeast can produce special strains that permit fermentation Which can greatly increase the stability and safety during the fermentation process It also makes it less likely to be polluted by some unwanted bacterium Don't use baker 's yeast since it has a low tolerance for alcohol After about 20 minutes, you will see the liquid is bubbling , which proves the yeast has been activated Add it to the fermentation solution as soon as possible once the yeast is activated Otherwise the sugar in it will be consumed thus lowering the activity of yeast At the same time, prepare other ingredients Wash lychee to remove dirt on the rinds Drain it Peel it Make sure the lychee you get is fresh If the flesh (right) has the rusty colour or smells of alcohol, it is not suitable for the recipe Remove the seeds and tear the flesh apart but don't puree it Test the sugar content with a refractometer This step can help you get to know what amount of sugar you need to add in later step It is 19°BRIX now Fresh lemon juice The acidity in the liquid will impact the microorganism in it differently The yeast is more acid-tolerant than bacterium Make the solution reach about pH 4, which the growth of bacterium in it will get inhibited Take a sterilised glass jar (please refer to the previous video How to sterilise glass jars for details ) Transfer the lychee flesh to the glass jar Add the juice oozed out from the flesh, too Honey Lemon juice Cold boiled water The sugar content should reach 23°BRIX now It is better to use a glass jar with the the airtight rubber ring for ventilation later Cover the lid Don't let the solution reach over 4/5 of the container Shake it everyday and let air out for the first 7~10 days Day 2 Press the rubber ring to let air out The white bubbles means the solution is fermenting The temperature of 25~28 ℃ is most favorable for fermentation Day 3 Heat and carbon dioxide will be produced during fermentation A layer of skin that is formed on the surface because of the high sugar content will stop the heat from losing if left to stand for a long time Thus leading to go mouldy Day 5 Shake it to let carbon dioxide out, which is favourable for the yeast to develop Day 12 The bubbles are decreased greatly now Check the layer of skin on the surface and the bubbles everyday If the number of bubbles decreases, reduce the frequency of letting air out Day 36 In about a month The solution gets clear Test the sugar content It is 8°BRIX, which means the yeast has processed most sugar into alcohol Sterilise all the tools before taking the solution out I am using the steam oven to steam all the tools for 20 minutes at 100°C Take the clear solution out with a dropper Transfer it to another sterilised glass jar The sediment at the bottom is lychee flesh residue and inactive yeast Avoid them Put the lychee flesh into a sterilised cloth bag Squeeze it to get solution in it It is cloudy now but don't worry It will get clear after getting fermented for the second time later The flesh can be used to make jam Prepare lychee for fermentation the second time Peel and deseed The solution from the first fermentation process (left ) the solution got from lychee flesh (middle ) fresh lychee (right ) Sterilised glass jar Add the solution from the first fermentation process The solution got from lychee flesh Fresh lychee Honey The second fermentation process takes about a month Label the information and date Day 37 Shake it gently for the first 7~10 days every day Watch the layer of skin on the surface and the bubbles every day Day 38 The frequency of ventilation is determined by the number of the bubbles The soft and juicy lychee flesh is likely to go bad Day 42 The number of bubbles decreases Fresh lychee added after the alcohol is formed in the solution can be protected by the alcohol and enriches the flavour Day 44 The chemical reaction can enhance its texture, aroma and flavour The rich flavours are formed in this stage Day 46 Part of lychee flesh begins to settle and no need to shake it any more Let it set and the solution will get clear Day 57 The fruit wine made naturally in fermentation is totally different from soaking fruits in alcohol Only time can give the special aroma Day 78 Test the sugar content It is 7°BRIX now, which shows the fermenting process is coming to the end Transfer the solution Transfer it into a sterilised glass jar with a small mouth Which can lower the oxidation rate The yeast has turned sugar into alcohol Successful lychee wine should be slightly sour and the taste is richer after second fermentation Fill 4/5 of the glass jar Put it into hot water and make the lid slightly opened The water in the pot should be about 70°C Cook for 15 to 20 minutes When the wine reaches about 70°C, tighten the lid Rest it for another 10 minutes then take it out and cool it down You can enjoy it now or make it age Day 94 I think the best time to enjoy it is in 3 months If you preserve it at the room temperature , the color of it will get darker If you want slower the aging rate, refrigerate it Different temperature and aging time can have a different influence on the final product There are similarities between making different fruit wine But please adjust the recipe if you are making wine with different fruit The fruits for making fruit wine vary in the degree of ripe and where the fruits are grown Therefore , every time you make it is a new journey Link to the full recipe in the description below