一斤杨梅泡多少酒
各种泡酒,最喜欢的除了泡梅子酒,就是今天的主角杨梅了!订了一箱杨梅今天开泡,分二瓶装!也与大家分享下自己的泡酒方式与配比,口感一流的!喜欢的可以收藏与跟着做起来!
By 鸿图伟业
用料- 新鲜杨梅 4500g
- 43度清香型白酒 7500g
- 块状冰糖 560g
- 盐 少许
1、新鲜杨梅到货,一箱十一斤!
2、挺大一个,先试吃看看,挺甜的!单果在25克上下。
3、用清凉的古井打水清洗二三遍
4、加入几勺的盐,浸泡十到二十分钟。
5、太多了放不下,放个大点的继续浸泡
6、浸泡盐水的时间到了,用清水再冲洗几遍。
7、放到过滤水的框子里,放空调房内让它表面滤干水分。
8、天猫超市整箱拿的纯粮食酒,43度的二锅头。注意:要选择清香型!度数要低点的话选择九江双蒸酒!
9、纯粮食酒的选择标准:GB/10781.2,大家选择白酒要注意!
10、把准备的瓶子,洗洗,并晾干。我用的是九斤杨梅要入瓶,选择了二个二十斤的瓶子。
11、表面己晾干的杨梅
12、洗好晾干的瓶子
13、把四斤半的杨梅放入瓶子内
14、倒入约半斤的酒,不要舍不得放!
15、转动瓶子让酒、梅子与瓶子内壁均匀的粘到白酒。
16、倒掉转动消毒的白酒
17、浪费的白酒,二瓶约一斤酒用去消毒!十几块没了!
18、正式倒入,每瓶七斤半酒,每瓶四斤半杨梅
19、倒了七瓶半,另外半瓶刚才拿去消毒了!
20、优先选择黄冰糖!
21、酒放完,每瓶放入280克的黄冰糖。每斤白酒放约40克冰糖。觉得不够甜的可过滤后再适当添加。
22、放完准备封瓶了,共用了十六瓶,一箱半的白酒,每瓶500克装。
23、好了,等待光阴的酿制。四十二天刚刚好可以过滤,到时候过滤再补图!切记四十二天是最好的酿制时间!时间一到就要过滤,这时候的口感最好,颜色也不错。喝的时候,适合冰饮!相当的赞!
小贴士1.一斤杨梅放1.67倍的白酒,一斤白酒放40克的黄冰糖。\n\n2.配比:杨梅:白酒:冰糖:1:1.8:0.08,1.8是酒的最高配比,1.5~1.8间即可!\n\n3.四十二天口感最好!记得要过滤别一直泡着!喝时要冰饮,不加冰!放冰箱,要喝拿出来倒上一杯!相当赞!尝试多次,给出的最佳过滤时间!\n\n4.泡完的度数在28度。
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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