all the knowledgeable people are eating it! My family makes dozens of pounds of lychees every year. After entering July, the lychees are almost out of season. This year’s lychees are much more expensive than last year. In the past, 4 pounds of 10 yuan is no longer available this year. The cheapest roadside stalls also cost It costs 8 yuan per catty, and in fruit shops it costs 12 to 15 yuan per catty. Every year during the lychee season, I make several cans of lychee wine. When I was visiting the market, I saw an old farmer setting up a small stall on the roadside selling lychees. After bargaining with the price, I bought ten kilograms and went home to make lychee wine.
When making lychee wine, there is no requirement for the variety of lychees, just fresh and undamaged ones. As for the choice and alcohol content of the wine, I usually choose around 30 to 40 degrees. If the alcohol content is too low, it will not be stored for a long time. However, if the amount of soaking is not large, some wine with a temperature below 20 degrees is also acceptable. Drink it as soon as possible. The concentration of the fruit wine should not be too high, as it will cover up the fruity aroma and make it easy to get addictive.
Before making lychee wine, prepare all the tools and materials you need so that you won’t be in a hurry. Prepare water-free, oil-free sterilized glass jars, a bottle of white wine, and an appropriate amount of rock sugar.
Use scissors to cut off the lychees one by one, clean the skin, and do not break it with your hands to avoid breaking the stem of the lychee and letting dirty water seep in.
Clean the lychees, take them out, place them on a ventilated bamboo plaque, and dry the lychees. Be sure to dry it thoroughly. If lychee meat comes into contact with raw water, it will easily deteriorate.
Wash your hands, use kitchen paper to dry the raw water on your hands, the lychee shell clean, the lychee core can be removed, or you can keep it, the fruit soaked after removing the core will be clearer and more fragrant. It is more effective to dispel the cold without removing the core. It is your choice.
Put the lychee meat into a glass bottle, one layer of pulp and one layer of rock sugar. If you like it sweet, put more sugar. If you don’t like it too sweet, put less. I like to put more sugar. In addition to adding sweetness, sugar can also Natural preservatives.
The last layer must be capped with rock sugar. After everything is done, seal it with a lid and let it soak for about 20 days. There will be white sediment at the bottom of the lychee wine. The body of the wine will become clearer and clearer, and the wine taste will be very strong. Generally, 2~ You can drink it after 3 months.
When the weather is hot, lychee wine can be mixed with tasteless frozen soda water to drink. However, the best drinking season is in winter when the weather is cold.
Small cooking method: This method of making lychee wine is also suitable for making longan wine, bayberry wine, , etc. When making fruit wine, remember that the degree of the wine should not be too high, the fruit and the container should not touch the raw water, and the weight of the wine should not be too high. Fruit and rock sugar.
