A lot of people stepped on the pit for the first time and came today to tell us how to make wine. I myself walked a lot of bends before i slowly touched the doorway。
The biggest problem is actually the choice of wine. I found that about 70 percent of the white wine on the market was edible with alcohol, and many of them in the name of pure grains were secretly added. It'll be less efficient if you use this wine to get into the crowd. And then i switched to the fragrance of pure food wine, because naturally fermented wine helps to release the material in the raw material. In contrast, the additives from the wine would interfere with the process. I'm using the "caucot pure food" wine, which is designed specifically for wine bubbles with low acid content and not easy to saturate, which is actually more efficient to bubble out。
For degrees, i suggest 52 degrees or 60 degrees. The extent of alcohol in this range is the most beneficial to the gin composition, which is too low to be adequately analysed and too high to be easily destroyed。
The choice of containers is also crucial. Never use a plastic can. This is my first mistake. The alcohol is more alkaline and slowly dissolves the harmful substances in the plastic, and in the end you drink not the essence of pure food wine, but the residue of plastic. I'm using glass cans right now。
How do you do that? I'll say four liters. It's about 100 grams of ginseng. First, the ginseng is dry and cut into pieces. Get the glass cans ready, put the gin in, pour four litres of wine, cover the lid. In cold and dry places, the first three days can shake once a day to help integrate. Then don't move and wait. Usually, it'll be two weeks or so, but if you're willing to wait another month, the taste and taste will be thicker。
There's an important detail in the bubble -- regular observation of the color changes. The color will slowly deepen, and this is the signal that the ingredients of gin are melting. If you find that the color is still in the dark, it's mostly the wine, not the operation。
Many insist on opening their lids more frequently than a few days, which in turn affects efficiency. There are others who want to drink for a week, but it's far from perfect. Patience is essential。
I've been able to make my own satisfactory efficiency every time, in white, with the right wine, the right container, then time and patience. I hope you don't step on the pits i've stepped on before。
