如何制作鹿鞭泡白酒?
Ingredients:
- 500 ml (1.3 lb) of high-quality, filtered water
- 100 g (3.5 oz) of high-quality, filtered sugar
- 10 g (0.3 oz) of high-quality, filtered yeast
- 100 g (3.5 oz) of high-quality, filtered fruit brandy (such as apricot brandy or cherry brandy)
- 100 g (3.5 oz) of high-quality, filtered lemon juice
- 100 g (3.5 oz) of high-quality, filtered orange juice
Instructions:
- Clean and sterilize all equipment that will be used in the process.
- Dissolve the sugar in the water.
- Add the yeast to the water and let it ferment for 24 hours at room temperature.
- Add the fruit brandy, lemon juice, and orange juice to the fermenting mixture.
- Transfer the mixture to a clean, sterilized jug.
- Cover the jug with a cloth or a piece of cheesecloth and let it ferment for 12 weeks at room temperature.
- Strain the mixture through a fine-mesh sieve into a clean jug.
- Discard the sediment.
- Bottle the finished product and age it for at least 2 months before drinking.
Tips:
- Use high-quality ingredients for the best results.
- The fermentation process can take up to 12 weeks, so be patient.
- The finished product is a complex and flavorful spirit that can be enjoyed neat or on the rocks.
