楊梅酒 天然發酵果味濃【一口驚艷】不想做標題黨，但是真的好喝﹗Home Brew Chinese Bayberry Wine
[:hk]https://youtu.be/tOS2BKvU2io
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肥丁家附近行山徑，長了一棵楊梅樹，位置甚為隱蔽，若不是偶然抬頭看到若隱若現的紅色小果子，還不知道它的存在。當時果樹尚未長高，生長在較矮枝幹上的小紅果隨手可摘，鳥兒永遠快一步吃長熟的楊梅，我們只能採到鮮紅色超級酸的果實，但也無減我們的興緻。肥丁懶床，肥豆總會一早起來上山採數十顆回來，泡上鹽水。剛起床吃過早餐的年輕人，沒那個不是魂不附體的，但吃過新鮮無比酸酸的楊梅，超級醒神，再懶惰也立刻清醒過來。後來楊梅樹很快被其他行山客發現，不久被人砍掉，多可惜。
楊梅樹沒有了，一到季節肥丁唯有到巿場買，雖然楊梅甜甜酸酸很對肥丁胃口，大量吃舌頭便痛起來，吃不完的拿來浸酒，製作方法和梅酒差不多，可自然發酵，再簡單一點以白酒浸泡。自然發酵的果味濃郁，肥丁選了焦糖味濃的非洲黑糖 Dark Muscovado，釀出風味醇厚，色澤幽深酒液，酒精濃度不高，約 10 ~ 12 度，比泡白酒好喝多了。釀製的時間又比青梅酒短，只需一個多月，即可享用果香醇厚、口味獨特的果酒。楊梅酒極適合夏天飲用，若覺得口中乾渴、腸胃不和、飲欲不振，喝一點楊梅酒，頓時生津止渴，消暑解膩。飲用時若覺酒味濃烈，可以先將飲用的份量冰鎮，以梳打水或礦泉水稀釋，加入蜂蜜和薄荷葉，非常清涼消暑。
預備工作
把瓶子及清水放入鍋中，煮沸消毒約 10 分鐘，取出放進 100°C 或以下的焗爐內烘乾，或用風筒徹底吹乾
天然發酵材料：( 1L 楊梅酒 )
- 新鮮楊梅 1000 g
- 非洲黑糖 Dark Muscovado 200 g
-
2 公升 Bormioli Rocco 玻璃瓶
原蔗糖有很多種類，Dark Muscovado，深褐色，幼粒濕潤，焦糖風味較濃。耐高溫及耐存放，適用於烘培，釀楊梅酒也很捧
天然發酵做法
1. 用約 5%的鹽水浸泡 5 ～ 10 分鐘，既能洗掉蟲子也保留楊梅風味，再用室溫飲用水沖洗一遍
2. 果梗葉子一定要除去，否則酒會有苦澀味，噴灑酒精 35％或以上的白酒，放置通風陰涼處乾燥
3. 待表面乾燥，摸起來沒有水份，已消毒過的玻璃瓶，一層楊梅一層糖
4. 使用有塑膠墊的玻璃瓶方便排氣，放在陰暗陽光直射不到的地方，室溫 28°C ~ 30°C 無氧發酵約 30 天，終止時間依據發酵速度和狀態調整
5. 入瓶約 4~6 小時後，糖開始溶化，滾動及倒轉瓶子，讓糖均勻接觸每一顆楊梅，期間盡量不要打開，每天搖晃瓶子，每天按壓塑膠墊排氣或快速打開瓶扣聽到洩氣後關上
第 9 天
6. 楊梅出水，用糖度計測量 °Brix 的讀數，Brix值並不是液體實質的含糖量，只用來反映糖被酵母消耗的趨勢，Brix 值越低 表示糖的消耗越多，酒味越濃，甜味越少。
7. 野生母啟動的發酵缺乏一致性，即使同時間入瓶，環境溫度相若，出汁率和糖度降低速度存在差異，右瓶發酵速度較快，我習慣在發酵第 8 天及第 3 週測試，再決定釀製時間和流程
第 18 天
8. 楊梅成熟後易腐爛感染其他細菌，不搗爛果柱降底受污染的可能性，但出汁率低果肉不會浮起
第 25 天
9. 開蓋後有明顯氣泡 發酵狀態不錯，聞聞酒香是我喜歡的風味，Brix 下降到 10表示大部份糖已轉化，我決定終止發酵
10. 倒出前不要搖晃瓶身，用網篩承載紗布，倒入果酒液及楊梅，由於沒有先搗爛果柱，液體的酒味很濃但沒有果味，楊梅的香氣全藏在果柱裡，徒手榨汁並不輕鬆，楊梅放入消毒過的量杯，用手提攪拌機打碎果柱，這裡才是楊梅酒的精華所在
11. 用紗布包裹再過濾一次，絞出更多果酒，絞過果酒的雙手，一整天都帶上楊梅酒的馥郁芳香
12. 瓶底殘留死酵母、色素與單寧等沉澱物，不食用
13. 酒液倒入消毒過的榨口玻璃瓶，減少酒液與空氣接觸的面積
14. 進行巴斯德殺菌法，酒瓶放入鍋裡，鍋裡加入室溫水，用深針式電子溫度計測量較準確。果酒隔水加熱至 70°C 約 20 分鐘，轉至小火維持溫度，待酒與鍋裡的水溫相約，熄火，鎖緊瓶蓋，在熱水裡靜置 10 分鐘，取出放涼
15. 讓酒液靜置 沉澱物沉於瓶底，待 1 ~ 2 週後 酒液變得澄清，自釀果酒的果香可保存約 3 個月，冰箱冷藏可延緩氧化保留果香，沒加水釀製減低受污染的風險，酒味很濃兌冰水飲用超棒，加入新鮮薄荷葉更清新
[:en]https://youtu.be/tOS2BKvU2io
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Around the summer solstice, the bayberry is in season. When making wine, select fresh and undamaged fruit. Deep red and purple are both excellent varieties. Fruit should be plump with the right texture. If it smells like weak wine, cracks, or leaks water. It is no longer fresh and cannot be used to make wine. If the bayberry flesh is damaged, red juice will flow out. The scent will attract fruit flies to lay eggs. Fruit flies do not carry pathogenic bacteria
Bayberry wine is sweet and sour, which is very appetizing to my taste. Eating too much can make your tongue sore, so the remaining mulberries can be soaked in alcohol. The method is similar to making plum wine, and it can be naturally fermented, or soaked in white wine for a simpler version. Naturally fermented bayberry wine has a rich fruit flavor. I chose Dark Muscovado, a caramel-flavored African brown sugar, which produces a mellow and flavorful dark wine with a low alcohol content of about 10-12 degrees, which is much more delicious than soaking in white wine. The brewing time is also shorter than that of green plum wine, taking only a little over a month to enjoy the rich and unique flavor of the fruit wine. Mulberry wine is especially suitable for drinking in summer. If you feel thirsty, have stomach discomfort, or loss of appetite, drinking a little mulberry wine can relieve thirst, heat, and revitalize your appetite. If the wine taste is too strong, you can chill the serving size and dilute with soda or mineral water, and add honey and mint leaves for a refreshing drink.
Around the summer solstice, mulberries are in season, and fresh, unspoiled fruits must be selected for wine-making. Deep red and purple colors are excellent varieties, with plump flesh and a moderate softness. If there is a faint wine smell, cracking or water leakage, it is not fresh and cannot be used for wine-making. If the flesh is damaged, red juice will flow out, which will attract fruit flies to lay eggs. Fruit flies do not carry pathogens, and they can be removed before consumption.
There are many types of raw cane sugar, and Dark Muscovado is one of them. It is dark brown, with fine, moist grains and a strong caramel flavor, suitable for baking and making mulberry wine.
Preparation:
Put the bottle and distilled water into a pot, boil and sterilize for about 10 minutes, take them out and put them into an oven at 100°C or below to dry, or use a hair dryer to dry thoroughly
◤Ingredients
- 1 Kg Chinese Bayberries
- 200g Dark Muscovado
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2 公升 Bormioli Rocco Fido Jar
◤Instructions
1. Soak in a 5% saltwater solution for 5-10 minutes. This can wash away insects and preserve the flavor. Rinse with room temperature drinking water.
2. Be sure to remove the stems and leaves. Otherwise, the wine will have a bitter taste.
3.Spray with 35% or higher alcohol or white liquor. Dry in a well-ventilated and cool place. Wait until the surface is dry and there is no moisture.
4. Use sterilized glass bottles. Layer the bayberries with sugar. Use glass bottles with plastic liners for easy ventilation. Store in a dark place where direct sunlight cannot reach. Ferment at 28°C to 30°C anaerobic conditions 30 days.
5. After about 4-6 hours later, the sugar will begin to dissolve. Roll and invert the bottle. This will allow the sugar to evenly coat each bayberry. Try not to open the bottle and shake it daily. Press the plastic liner daily to release gas or quickly open & close the cap to hear the gas escape.
Day 9
6. The bayberry juice is released. Measure the °Brix reading with a refractometer. Brix value doesn’t represent the actual sugar content. It reflect the trend of sugar consumption by yeast. The lower the °Brix value, the more sugar is consumed. The stronger the wine flavor and the less sweet it is.
7. Wild fermentation lacks consistency. Even if bottled at the same time & temperatures, there are differences in juice yield and sugar reduction rate. The fermentation rate of the bottle on the right is faster. I usually test on the 8th day and the 3rd week. Then I decide on the brewing time and process
Day 18
8. After ripening, bayberries are susceptible to rot. Don’t crush the berries to reduce the risk of contamination. But the low juice yield does not cause the pulp to float
Day 25
9. There are obvious bubbles after opening the lid. Smelling the aroma of the wine is a flavor I enjoy. Brix drops to 10, most of the sugar has been converted. I decide to stop the fermentation.
10. Do not shake the bottle before pouring. Use a mesh strainer with cheesecloth. Pour in the fruit wine and bayberries. Since the berries were not crushed first, the liquid has a strong wine flavor but no fruit flavor. The fragrance is all hidden in the berries. Hand-squeezing the juice is not easy. Put the bayberries in a sterilized measuring cup. Use a handheld blender to crush the berries. This is where the essence of the bayberry wine lies.
11. Wrap it in cheesecloth and filter it again. Squeeze out more fruit wine. Hands that have squeezed out the fruit wine, carry the rich aroma of bayberry wine all day long.
12. There are dead yeast cells, pigments and sediments such as tannins at the bottom not edible. Pour the wine into a sterilized glass bottle to reduce contact between the wine and air
13. Use the Pasteurization method, add room temperature water to the pot. Using a electronic thermometer is more accurate. Heat the fruit wine in a water bath to 70°C for about 20 minutes. Reduce the heat to maintain the temperature. Allow the wine & water to reach the same temperature. Turn off the heat and tighten the bottle cap. Let it sit in hot water for 10 minutes. Remove it and let it cool
14. Let the wine settle and sediment at the bottom. After 1 to 2 weeks, the wine will become clear. The fruit aroma can be preserved for about 3 months.
15. Refrigeration can preserve the fruit aroma. Brewing without water reduces the risk of contamination. Strong flavor wine tastes great when mixed with ice water. Adding fresh mint leaves makes it even more refreshing
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