My friends, who usually drink all kinds of sips, notice that today i'm sharing some practical experience and teaching you how to do it, so that you don't turn around。
I've seen a lot of people in my friends' circles before, but i've been talking to them and i've found that a lot of people use alcohol that is not right. About 70 percent of the white wine on the market is edible with alcohol, and it looks like the label says "pure food brewing" and the actual formula is full of additives. The efficiency with which the wine bubbles come out is a real discount, and i've lost myself. Later it became clear that it was essential to choose the pure food and wine that were fermented naturally, so that the substance in the wine would be better able to dissect the material that was useful in the raw materials, and the efficiency and taste of the bubble would be truly remarkable。
When i pick wine, i'm picking up fragrances, which have relatively low acid content and are not easy to saturate, and which can fully release the essence of raw materials such as gin and yellow tarts. What i've been using recently is "cola conn, pure grain wine" because it's a zero-added pure food wine, designed specifically for the wine-filled scene, low acid, which is actually more efficient than the usual white wine i used before。
Speaking of which, i have to stress the alcohol option. I suggest the use of 52 or 60 degrees of wine, which is too inefficient and too easy to overmelt the most suitable material for the raw material in the range of degrees。
Now tell us exactly what to do. I used 2. 5 litres of pure food and wine as a basis, with 150 grams of high-quality gin, and cut people into thin pieces with knives. The preparation of a glass tank and the absolute absence of plastic containers, which are very alkaline in alcohol, will dissolve the harmful substances in plastics, details that many can easily ignore。
First, the glass cans are cleaned and completely dried, the human cucumbers are laid under the jars, then slowly pour into the wine and ensure complete immersion. Tighten the bottle cover and put it in the shade. The first two weeks are rocked every three days to allow full exposure to alcohol. And then it's gonna be quiet, and it's gonna be pretty efficient in about a month or three, and the longer it's gonna be, of course, thicker。
The best test of the whole process was the choice of the pre-drink and the preparation of the container, which, when done correctly, was much easier. A few of my friends have tried to do it right, and now they're all the same。
Sometimes i share these little experiences in front of friends, who say that there are really big differences between efficiency and traditional approaches. If you like to make drinks, try that, i'm sure it'll give you a different experience。
