Raw material selection: choose the residual, time, and fruit of no sales value as raw materials. The varieties with high juice yield and high sugar content such as Guoguang, Hongyu and Fuji are preferred. Cleaning: First, dip the apple in 1% to 2% dilute hydrochloric acid solution to remove pesticide contamination. Then rinse with clean water, thoroughly remove dirt, debris, etc., rotten fruit as much as possible to remove the rotten part, and finally removed to dry. Broken juice: The washed and dried apples are crushed in a pulper. In order to avoid breaking the seeds, the distance between the blades of the beater should be properly adjusted. The crushing pieces of apple, juice, etc. are placed in a ceramic jar and allowed to stand for 10 to 12 hours. Then press with a pressure of 26 kilograms per square centimeter. Finally, the pulp was filtered with sterile gauze. Adjusting the liquid: Immediately after obtaining the fruit juice, appropriate amount of sulfur dioxide gas is introduced to make the concentration in the juice reach 75 mg/kg, and then the sugar and acid content of the adjusted juice are 10% to 14% and 0.4% to 0.6%, respectively. Recipe fermentation: Inoculate distiller's yeast (or distiller's grains, yeast extract, etc.) according to the mass ratio (the ratio of juice and lychee after adjustment is 100:7-10), and then ferment at an ambient temperature of 28°C-32°C. A few hours later, a rustle like mulberry leaves can be heard. At the same time, the foam on the surface of the juice can be seen. If the ambient temperature is too low (below 10°C), it takes 3-4 days to see the fermentation reaction and the reaction is not strong. It takes at least 2 weeks to complete the fermentation process. After the end of the fermentation, the upper part of the liquid is clarified without slag, and it smells of wine. At this time, the alcohol content can generally reach about 10%. Finally, the upper clear liquid is poured into the barrel for post-fermentation. This process takes about one month. After the end of fermentation, sulfur dioxide gas is introduced to make the content 100 mg/kg, which can effectively prevent corrosion. Aging: First of all, within half a month, the alcohol content of the new wine should be adjusted from 10% to 18% to 20%, then aged below 20°C, and the finished product cider can be obtained after six months. China Agricultural Network Editor
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