What are the brewing methods and effects of pear wine?

Pear is a very common fruit in our lives. Everyone is very familiar with pears. Pears taste sweet and sour and are suitable for both adults and children. Pears are rich in vitamins and fiber. They can be eaten raw or steamed, but the effects of eating them raw and cooked are different. However, pears are still used to make pear wine. Now let’s talk about the brewing method and effects of pear wine.

How to make pear wine

1. Choose better pears, wash and dry them for later use. Ordinary caster sugar. The ratio of pears and granulated sugar: 10:2. Pickle jar. I use a glass one, which is transparent, so I can clearly see the pear juice gradually precipitating and the wine gradually turning green.

2. Slice the dried pears or cut them into small pieces and pour them into the kimchi jar, making sure the top is flat. Spread the granulated sugar directly on top of the pears. Pour water into the groove at the mouth of the jar and cover it with the lid. Leave about 1/3 of the space in the jar. Wait for the pears to ferment. In August and September, it takes about 20 days. The weather is cold and it takes a long time. The weather was very cold, fermentation was incomplete, the output was small, and the taste was not good.

3. During the fermentation process, you can see the pear juice gradually precipitating out and spreading higher and higher; you can hear the sound of bubbles. The more intense the fermentation, the more bubbles will bubble up. When fermentation is complete, there will be almost no bubbles. By this time the wine had almost completely submerged the pears. Pour out the wine and use the clean gauze you prepared to squeeze the pears in the jar until all the liquid is squeezed out. Wine should be placed in glass containers, never plastic containers, otherwise the wine will have a plastic smell and will be ruined.

4. After the wine has settled for two or three days, it is ready to drink. It is very sweet, with a mellow taste and ruddy color. Softened sugar is converted into alcohol through "desaccharification" (it is said that this is a term in the brewing industry).

The benefits of pear wine

Pear wine can prevent and fight cancer, lower the three highs (lower blood pressure, blood lipids, and blood sugar), enhance immunity, prevent invasion by bacteria, and whiten the skin. Drinking wine or water soaked with sea buckthorn pear regularly can avoid constipation and has a good therapeutic effect on stomach discomfort. It is best to use pure grain wine for making wine. The ingredients added to wines blended with edible alcohol are not good for the human body and will affect and destroy the efficacy of medicinal materials.