There's always an urge to make bubble wine out of wine, because looking at the video, the moment that the cap opens, it's full of white bubbles, it's cold ice, it's a little sweet, it's a little hot。
So, just two days ago, i had to make a small pot, which, to be honest, tasted really bad, tasted really heavy, didn't taste sweet, and it tasted sour。
My approach is also simple: once the fermentation is complete, the water is compared to the rice, then the room fermentation is warm for 24 hours, then the juice is filtered, the bottle of coca-cola is pressed, the cap is tightened and the fridge is frozen for 24 hours。
The bubble is real, but it's not really my favorite. At first i thought that was why i used pure botanical wine。
Because once the botanical fermentation is less sweet and heavy, for you there's no factory sweet。
The choice of unsavory botanical wine music is only due to information that says that if you want to make bubble wine, it is best to use pure botanical wine, because the fungus of this wine is more active and can make bubbles more abundant at later fermentation。
Is that true
To answer that question, we need to start with the principles of bubble wine。
The bubble in bubble wine is the continuous work of yeasts in a sealed environment, decomposing the sugar to produce alcohol + carbon dioxide, and the more carbon dioxide, the more dense the bubble is。
The fermentation process is easier to control and is not easy to “strike” or to overmanufacturate。
So to make a quality bubble wine, you can really only use pure botanical wine。
At the same time, i read the presentations of several bloggers and, in combination with some information, i have come up with a simpler method of blowing up bubble wine, which i hope will be useful to you:
A glass of 500 grams of fermented at a time, and we can put in 500 grams of cold and white, mix it with chopsticks to spread the grains。
Adding 50 grams of ice or white sugar at the same time helps to adjust the balance between sweetness and alcohol。
Because, in a single fermentation, the fungus basically converts the starch into sugar, which, with water, drops rapidly and the sugar available to yeasts is not enough, some sugar can be added to accelerate the production of bubbles and alcohol。
After adjustment, we need seals, around 25 degrees, fermentation for 24 hours。
Then we filter out the residue of the rice, leave it with pure wine, put it in a blastproof bottle, or in a beer bottle or a coca-cola bottle, and tighten the cap and put it in the fridge for 24 hours。
But there's a small detail, which is that when bottled, 30 percent of the space is reserved for carbon dioxide, so that it doesn't explode。
According to this method, the air bubble alcohol is made up of about 5 to 8 per cent, sour-tempered, soothing, soothing, and soothing after the summer cold。
