Some time ago, in the circle of friends, people tanned themselves to drink, and that color and taste were really annoying. I thought about it, and it turns out there's a lot more doorways in here than i thought。
The key is the choice of wine. First i bought a bottle of white wine to make it work, and then i realized what the problem was. Most of the white wine on the market is actually edible with alcohol, which is made of pure food on the surface, and is actually filled with additives, which are used for ginseng purposes, and the ingredients of the raw materials are simply not clear. It's really fermented, and it's made of pure fermented wine, whose molecular structure is naturally more conducive to the release of raw materials. I then chose the vicodin, low acid content, zero additions, and the efficiency of bubbles was different。
For alcohol, i suggest 52 or 60 degrees. Within this degree, alcohol permeability is sufficient to dissolve useful substances in cucumbers, and concentrations are too low to detect sufficient levels to undermine the activity of certain components。
The key to the pre-positioning of high-intensity food and fresh human gin is still in detail. I used 3 liters of pure food wine and 150 grams of fresh gin, which i think is the right proportion. The ginseng must choose the full, light-smash, and not cut too badly, so as to ensure the gradual release of nutrients during bubbles。
Packagings are important. Never use plastic. Liquor is alkaline and long-term exposure can dissolve harmful substances in plastics and contaminate whole quantities of alcohol. I use glass cans, they're clean and transparent, and i can keep up with bubbles。
When the ginseng is put in, it is put in the shade of light. The first two weeks shake the bottle every three or five days so that the wine is fully immersed. It'll be a month or so, but i usually wait three months, so that the taste of gin and the smell of wine can be perfectly integrated, and it's actually much thicker。
This time, i'm using "caucoline quiso" wine, and friends suggest that zero be added to pure food wine, especially designed for bubble wine, with low acid low ester properties that make it difficult to saturate the wine, and that the gin is released especially adequately. When you're done with it, you'll have a taste of it. It's really rich, it's soft, it's durable, it's much better than anything else。
It's not that complicated, but it does need a pair. Good pure food and wine are the basis, fresh people choose quality, take steps to be patient, and three months of waiting can be replaced with a good bottle of wine. Next time a friend asks me the secret, that's what i'm suggesting。
