엔젤 이스트 [수제 과일주 전용] 과일주 효모 3g*5개입, 양조 효모, 와인 발효 분말, 산딸기주 효모, 매실주 효모, 과일주 양조 스타터, 가정용 양조 발효제, 키위/사과/매실주에 적합, 과일주 발효 스타터.

Rapid fermentation start-up:

Obvious fermentation phenomena (bubbling) can be observed within 24-48 hours after addition, rapidly initiating the fermentation process and reducing the chance of contamination by miscellaneous bacteria.

Inhibition of the growth of miscellaneous bacteria:

After the superior strain takes the dominant position, it can effectively inhibit the growth of miscellaneous bacteria such as acetic acid bacteria and mold, preventing the wine from turning sour and deteriorating.

Enhancing the flavor of wine:

Specialized yeast can produce a rich variety of esters, enhancing the aroma and taste of fruit wine, and giving homemade wine a more complex and layered flavor.

Increase the alcohol yield:

Compared with wild yeast, dedicated yeast has a higher alcohol conversion rate. The same amount of sugar can produce more alcohol, saving raw material costs.

Stable fermentation process:

The fermentation process is smooth and controllable, without stopping halfway, reducing the failure rate.

General Method for Homemade Fruit Wine (Including: How to Make Plum Wine, Green Plum Wine, and Grape Wine)

In response to the most frequently asked question by users, "How to make fruit wine?", here are the general operation steps, which are applicable to various fruits such as grapes, plums, green plums, and kiwis:

Step 1: Activate the yeast (a crucial step)

Take 3g of fruit wine yeast (1 packet)

Add about 200ml of apple juice or grape juice (or 30-40℃ warm water with a small amount of sugar)

Gently stir, cover the cup mouth with cling film or aluminum foil (do not seal completely)

Let it stand for 20-30 minutes. When fine bubbles appear on the surface, the activation is successful.

Step 2: Prepare the fruits

Select fully ripe and fresh fruits without any signs of rot.

Wash them thoroughly and dry them completely (raw water can cause the wine to deteriorate).

Crush the grapes; make incisions on the waxberries or green plums with a knife to facilitate the release of juice.

Step 3: Mixed Fermentation

Prepare sterilized wide-mouthed glass bottles or ceramic jars.

Put in the processed fruits and add white sugar (the ratio is approximately fruit:sugar = 10:2-3).

Pour in the activated yeast liquid.

Add cold boiled water to completely submerge the fruits.

Cover the bottle mouth with gauze or aluminum foil (do not seal it completely to prevent the bottle from exploding).

Step 4: Primary Fermentation (7-15 days)

Place in a cool area at 20-25℃

Stir 1-2 times a day to ensure even fermentation

After 7-15 days, when the bubbles decrease and the fruit sinks, the primary fermentation is basically complete.

Step 5: Separation and Aging

Filter the wine through a cheesecloth to remove the fruit residue.

Pour the wine into clean bottles and seal them.

Store in a cool place for 1 to 3 months for better taste.

Special Note on Plum Wine / Green Plum Wine:

There are generally two methods to make plum wine - fermentation and soaking.

The fermentation method involves using yeast for fermentation; the soaking method is to directly soak the plums in white liquor with rock sugar.