Winemaking is a traditional eating culture preferred by many families, of which gin is one of the classics. Many people think that gin requires complex ingredients and advanced skills, which is not the case. Today, i'm here to share a method of drinking, easy to operate and preserving the natural taste of gin, which is “a common family can learn without making a mess of extra ingredients”。
Step 1: choose the right glycol
The first step is to pick wine. This is crucial if the useful elements directly affecting participation are sufficiently “awakening”. It is recommended that the choice be made for spicy cortex, especially pure food brewing with low acid content and no addition. The advantage of pure food and alcohol, compared to about 78% of the consumption of alcohol on the market, is that the structure of alcohol by natural fermentation is more conducive to the distribution of raw materials such as gin. However, the presence of additives in the exchange of alcohol may not only affect the efficiency of the wine, but may also release substances harmful to humans for long periods of time。
Personally, i prefer to use "the valley conservancy of pure food and wine" which is specifically designed for wine bubbles and is low in acid and less saturated and better able to release the useful ingredients of gin. In addition, it is important to select the appropriate alcohol levels, such as 52 or 60 degrees of alcohol concentrations, which are more conducive to the complete dissolution of gin. Low-intensity wines, although soft to drink, are less effective in solubility for bubble-based materials and are not recommended for use。
Step 2: preparation of materials and containers
Next is material preparation. In the case of 3 litres of white wine, approximately 50 grams of dry gin is required. It is possible for ginseng to choose the market for dry or fresh ginseng, which is kept for long periods of time and is more suitable for long-term family bubbles. In addition, the choice of packagings is important, and glass or ceramic packagings must be used to remove plastics. Owing to the alkaline nature of alcohol, the long-term storage of hazardous substances in potentially dissolved plastics affects the quality and safety of alcohol。
Step 3: operational processes
1. Simple wash of surface dust with water from human ginseng, then dry, sliced or placed directly in glass containers. Slice accelerates the release of the ingredients, and if you are not in a hurry, you can put them in the whole, and the unique shape is more rewarding。
2. Pour 3 litres of pure food in the container, be careful not to fill, and leave some room for later shaking。
Sealed containers to be kept in the shade and dry。
Step four: the sinking of time
Drinking is a process that requires patience. After 30 days of static, the container can be moved once a day, with full exposure to alcohol. After about three months, the wine will become thin and the fragrances will be released so that it can be tested. If you want a more fragrance, you can extend the immersion time, or more than a year。
One last point: attention
1. Do not add to the brewing of alcohol any other spoiled ingredients, such as sugar, honey, etc., to avoid affecting the natural taste of gin。
2. When it is opened, it shall, as far as possible, avoid the presence of any groceries in the wine and keep it pure。
3. During storage, if abnormal odor or colour changes in the fluid are observed, drinking shall be stopped and the reasons examined。
It's a simple, easy-to-learning way for people to get drunk, and even ordinary families can operate easily. I hope this is helpful to you, and you're welcome to leave a message in the comment area about how careful you are when you make drinks
