來自天堂的禮物❗️ 百香果酒 🥂 酒中仙境等你來 🌺

百香果以其散發出的多種水果香氣而得名，包括石榴、芒果、香蕉、鳳梨、草莓、檸檬等不同味道，因此被譽為「香料水果」和「果汁之王」。許多釀酒愛好者一直期待著肥丁釀製的百香果酒，釀此酒的難度在於把握甜度、酸度和保留香氣。肥丁經過多次嘗試後找到了一個不錯的配方，能夠充分展現百香果的天然香氣和酸度。

百香果是一種後熟型水果，產期從 6 月到 12 月，其中 8 月和 9 月是產量最高的時候。夏天的百香果甜度較高，香味較淡，而入秋後果實的酸度提高，香味更濃。要將百香果用於釀酒，首先需要等待它們在室溫下放在通風陰涼的地方，約 2 到 4 天，直到果皮微皺且蒂頭乾枯。這樣做可以使水分蒸發，酸度降低，並且使果香變得更加濃郁，這是釀酒的最佳時機。

選擇蜂蜜也很重要。生蜂蜜沒有經過人為加熱濃縮處理，天然封蓋熟成，完整保留了酶類和花香。

在安全釀酒中，確保環境衛生是必須的。所有工具都需要消毒，並避免使用壞掉的水果。如果仍然擔心甲醇風險，可以進行簡單的測試以作參考。

這個配方帶有微甜口感和豐富的果香，精心釀製是對生活的熱愛和追求。釀製出來的酒不僅僅是飲品，更是一種藝術，讓我們向那些發明釀酒的先人致以敬意，乾杯！

◤材料

◤釀酒酵母液

37℃ 溫水 Lukewarm Water 100 ml
水果酒酵母 Fruit Wine Yeast 1/4 小匙
Demerara 原蔗糖 Raw Cane Sugar 1/2 小匙

◤第一次發酵

百香果汁 Fresh Passion Fruit Juice 320 ml (約 28 個百香果)
室溫飲用水 Drinking Water Room Temperature 700 ml
土蜂蜜 Raw Honey 360 g（今次用）
現榨檸檬汁 Fresh Lemon Juice 30 ml
釀酒酵母液 ⬆️

◤第二次發酵

百香果汁 100 ml
Demerara 原蔗糖 100 g

◤步驟

預備工作

1.所有玻璃瓶、用具、桌面，雙手必須進行消毒，保持環境清潔衛生方可釀酒，做法可參考「清潔與消毒」的視頻

百香果榨汁

2.用湯勺刮出百香果的果汁和果籽，用手提攪拌棒低速攪拌，輕鬆分離果汁和果籽，不需要打碎果籽。用網篩過濾果汁，以去除固體殘渣。

3.在釀酒之前，使用折射計可以測量並記錄果汁的糖度（以°Brix為單位），這有助於監測發酵過程並預測酒精含量。在這個例子中，百香果汁的糖度為15°Bx。

4. 用飲用水清洗百香果殘留的果汁。

激活釀酒酵母

5.混合水果酒酵母與37°C的溫水，攪拌至完全融化。

6.添加Demerara原蔗糖，再次攪拌至完全融化。

7.讓酵母在室溫下靜置10到20分鐘，酵母吸取水和糖後，重新啟動新陳代謝。一旦酵母起泡表示蘇醒活化，就應該立即使用。

初酵

8.將蜂蜜倒入消毒過的玻璃瓶中，混合泡過百香果籽的飲用水和百香果汁。

9.水果酒酵母倒入前，先搖勻混合。

10.加入現榨檸檬汁，再次搖勻混合。

11.使用折射計測量調糖後的°Bx讀數，這次調糖到°Bx25，即可進行下一步。

12.大約1小時後，果汁會開始翻滾並分層，酵母開始活躍

13.在這個過程中，應該將瓶子放在陽光無法直射的地方，每天拉扯塑膠墊以排氣，但不要打開瓶蓋。

14.在發酵的初期，約7到10天，需要早晚照顧，觀察排氣情況並輕輕搖晃瓶子。

15.隨著發酵的進行，氣泡會密集上浮形成酒帽，而酒帽的溫度比酒液高，因此需要多次搖晃瓶子來保持均勻發酵。觀察酒帽的變化和氣泡的強烈程度可以作為排氣次數的指標。搖晃瓶子可以使液體均勻發酵，同時避免果肉黏附在瓶壁上並受到細菌感染。

3天後

16.浮在表面的細泡沫已經消散，拉扯塑膠墊時會有洩氣聲，內部液體翻滾的情況表明發酵狀態良好。

17.在室溫23°C至25°C的環境中進行發酵可以更好地保留果香。

10天後

18.糖度下降至10°Bx，大部分的糖已經轉化成酒精。

19.果渣和失活的酵母會沉澱在瓶底，這可能會影響果酒的風味，因此完成初次發酵後需要將液體轉移到另一個消毒過的新瓶中。

20.轉桶前不要搖晃瓶子，以避免揚起沉澱物。

21.使用消毒過的吸管從上方吸取酒液，然後將其轉移到新的瓶子中，沉澱物則需要棄置。

補糖。二酵

22.果酒加入Demerara原蔗糖

23.加入新的百香果汁，使用經消毒的棉布過濾，使風味更加圓潤，補糖測量及記錄糖度，糖度°Bx上升至16

24.重新套上膠墊蓋好。在二次發酵過程中，酒液會再次產生氣體，但不像第一次那麼猛烈，所以每2至3天需要排氣一次。轉桶，進入後熟階段，酒液中不再有泡沫，需要等待風味熟成和沉澱澄清。

第30天

25.糖度下降至°Bx10。發酵1、2或3個月會產生不同的口感，可以根據個人喜好決定發酵的終點。

甲醇測試

26.根據包裝說明，取3毫升果酒樣品，加入6滴氧化液，搖勻後靜置分層

27.再從上層澄清液中取2毫升，放入新的試管中，再加入4滴氧化液，重複氧化過程。靜置分層後

28.取上層澄清液0.5毫升，加入4滴脫色液，搖勻放置5分鐘以上，等待顏色完全退去，進行下一步檢測。

39.加入2滴顯色液搖勻，放置10分鐘，與色卡進行比對。

終止發酵。巴斯德滅菌法

40.準備好消毒過的玻璃榨口瓶，將釀好的果酒裝入瓶中，裝滿8分，榨口瓶可以避免果酒快速氧化。捨棄接觸底部沉澱物的酒。

41.將水煮至30°C，放入酒瓶，稍微鬆開瓶蓋。將鍋中的水小火加熱至70°C，同時測量酒液的溫度。加熱約30分鐘，當酒與鍋中的水溫達到70°C時，熄火，鎖緊瓶蓋，再放置10分鐘後取出放涼。

42.存放冰箱可更好保留果香和酒色。

酒精含量

[第一次補糖的 Approximate Value Degree Alcohol －第10天檢測的°Vol] + [第二次補糖後°Vol－第30天檢測°Vol]

(15-5)+(9-5)=14°Vol

assion fruit is a type of fruit that ripens after harvest, with a production period from June to December, with the highest yields in August and September. During the summer, passion fruits are sweeter with a milder aroma, while in the autumn, the acidity of the fruit increases, resulting in a stronger fragrance. To use passion fruit for winemaking, it is necessary to wait for them to be placed in a well-ventilated and cool area at room temperature for about 2 to 4 days until the skin wrinkles slightly and the stem end dries. This process allows for evaporation of moisture, reduction of acidity, and intensification of the fruit’s aroma, which is the optimal time for winemaking.

The choice of honey is also crucial. Raw honey, which has not undergone artificial heating or concentration, naturally preserves its enzymes and floral notes.

Ensuring hygiene in the winemaking process is essential for safety. All tools need to be sterilized, and the use of spoiled fruits should be avoided. If there are still concerns about methanol risks, simple tests can be conducted as a reference.

This recipe offers a slightly sweet taste and a rich fruity aroma. Meticulously crafted, it represents a passion and pursuit for life. The resulting wine is not just a beverage but also an art form. Let us raise a toast to those ancestors who invented winemaking, cheers!

◤Ingredients

◤Yeast Starter

100 ml Lukewarm Water (37°C)
1/4 teaspoon Fruit Wine Yeast
1/2 teaspoon Raw Cane Sugar (Demerara)

◤First Fermentation

320 ml Fresh Passion Fruit Juice (approximately 28 passion fruits)
700 ml Room Temperature Drinking Water
360 g Raw Honey
30 ml Fresh Lemon Juice
Yeast Starter (from above)

◤Second Fermentation

100 ml Passion Fruit Juice
100 g Demerara Sugar

◤Instructions

Preparation

All glass bottles, utensils, and surfaces must be disinfected to maintain a clean and hygienic environment for winemaking. Refer to the “Cleaning and Disinfection” video for the procedure.

Extracting Passion Fruit Juice

2. Use a spoon to scoop out the juice and seeds of the passion fruits. Use a handheld blender on low speed to separate the juice from the seeds without crushing them. Strain the juice through a sieve to remove any solid residue.
3. Before starting the winemaking process, use a refractometer to measure and record the sugar content of the juice in degrees Brix (°Bx). This helps monitor the fermentation process and predict alcohol content. In this example, the passion fruit juice measures 15°Bx.
4. Rinse off any remaining passion fruit juice from the seeds using drinking water.

Activating the Wine Yeast

5. Mix the fruit wine yeast with lukewarm water at 37°C and stir until fully dissolved.
6. Add Demerara raw cane sugar and stir again until fully dissolved.
7. Allow the yeast to sit at room temperature for 10 to 20 minutes to rehydrate and activate its metabolism after absorbing water and sugar. Once the yeast starts foaming, indicating it is revived and activated, it should be used immediately.

Primary Fermentation

8. Pour the raw honey into a sterilized glass bottle, and mix it with the drinking water that has been infused with passion fruit seeds and the passion fruit juice.
9. Shake well to mix before adding the fruit wine yeast.
10. Add the fresh lemon juice and shake again to mix thoroughly.
11. Use a refractometer to measure the adjusted sugar content in °Bx. For this step, adjust the sugar level to 25°Bx and proceed.
12. After about 1 hour, the juice will start to bubble and separate into layers, indicating the yeast’s activity.
13. During this process, keep the bottle in a place where direct sunlight cannot reach. Burp the bottle daily by gently pulling the plastic cap to release excess gas, but do not open the bottle.
14. In the early stages of fermentation, approximately 7 to 10 days, the bottle requires attention in the morning and evening to observe the gas release and gently shake the bottle.
15. As fermentation progresses, bubbles will rise more intensely, forming a cap of foam. The temperature in the cap is higher than that of the liquid, so the bottle needs to be shaken multiple times to maintain even fermentation. Observing the changes in the cap and the intensity of bubbles can serve as indicators for burping. Shaking the bottle ensures uniform fermentation, prevents fruit pulp from adhering to the bottle walls, and avoids bacterial contamination.

After 3 days

the fine foam floating on the surface has dissipated, and there is a hissing sound when pulling the plastic cap, indicating a good fermentation state with the liquid inside bubbling.
Fermenting at room temperature between 23°C and 25°C helps preserve the fruity aroma better.

10 days later,
18. The sugar content has decreased to 10°Bx, indicating that most of the sugar has been converted into alcohol.
19. Fruit pulp and inactive yeast will settle at the bottom of the bottle, which can affect the flavor of the wine. Therefore, after the initial fermentation is complete, it is necessary to transfer the liquid to another sterilized bottle.
20. Avoid shaking the bottle before transferring the liquid to avoid stirring up the sediment.
21. Use a sterilized straw to draw the wine from the top and transfer it to the new bottle, discarding the sediment.

Adding sugar. Second fermentation
22. Add Demerara cane sugar to the fruit wine.
23. Add fresh passion fruit juice, filtered through a sterilized cloth, to enhance the roundness of the flavor. Measure and record the sugar content, which should rise to 16°Bx.
24. Seal the bottle with the plastic cap again. During the second fermentation, the wine will produce gas again, but it will be less vigorous than the first time. Release the gas every 2 to 3 days. Transfer the wine to enter the aging stage, where there will be no more foam, and wait for the flavor to mature and the sediment to clarify.

30 days later,
25. The sugar content has dropped to 10°Bx. Fermenting for 1, 2, or 3 months will result in different flavors. You can decide the end point of fermentation based on personal preference.

Methanol test
26. Take a 3 ml sample of the fruit wine and add 6 drops of oxidizing solution. Mix well and let it settle into layers.
27. Take 2 ml from the clear liquid in the upper layer and transfer it to a new test tube. Add 4 drops of oxidizing solution and repeat the oxidation process. Let it settle into layers.
28. Take 0.5 ml from the clear liquid in the upper layer and add 4 drops of decolorizing solution. Mix well and let it sit for at least 5 minutes until the color completely fades away for the next step of testing.
29. Add 2 drops of coloring solution, mix well, and let it sit for 10 minutes. Compare the color with the color chart.

Terminating fermentation. Pasteurization method
40. Prepare sterilized glass flip-top bottles and fill them with the fermented fruit wine, leaving 8% of headspace. Using flip-top bottles helps prevent rapid oxidation of the wine. Discard the wine that comes into contact with the sediment at the bottom.
41. Boil water and bring it to 30°C. Place the wine bottles in the water and slightly loosen the bottle caps. Heat the water on low heat until it reaches 70°C, while measuring the temperature of the wine. Keep heating for approximately 30 minutes. When the temperature of the wine and the water in the pot reaches 70°C, turn off the heat, tighten the bottle caps, and let it cool for 10 minutes.
42. Storing the wine in the refrigerator helps preserve the fruity aroma and color better.

Alcohol content
[Approximate value of alcohol degree from the first sugar addition (15-5) minus the °Vol measured on the 10th day] + [°Vol after the second sugar addition minus the °Vol measured on the 30th day]
(15-5)+(9-5)=14°Vol