如何泡鹿鞭泡白酒?
Ingredients:
- 1 bottle (750ml) of high-quality white wine
- 1/2 teaspoon of yeast nutrient
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/4 cup of fresh lemon juice
Instructions:
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Prepare the yeast mixture: In a large bowl, combine the yeast nutrient, baking powder, and salt. Add the warm water (105°F/41°C) and stir until dissolved. Let the mixture sit for 5 minutes, until the yeast is fully dissolved.
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Combine the wine and lemon juice: Add the wine to a large jug or container. Add the lemon juice and stir well.
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Add the yeast mixture: Add the yeast mixture to the wine mixture and stir gently.
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Let it ferment: Cover the container with a cloth or a piece of cheesecloth and let the mixture ferment at room temperature for 24-48 hours, or until the wine reaches the desired level of sweetness and flavor.
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Rack the wine: After the fermentation period, transfer the wine to a clean jug or container. Siphon the wine off the sediment that will be at the bottom of the container.
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Bottle the wine: Siphon the wine into sterilized bottles, leaving about 1 inch of headspace at the top. Seal the bottles tightly with corks or capper.
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Let it age: Leave the bottles to age for at least 2 weeks, before enjoying.
Tips:
- For a more intense flavor, use high-quality white wine.
- If you don't have fresh lemon juice, you can use bottled lemon juice.
- The fermentation time may vary depending on the temperature of your room.
- Store the bottles in a cool, dark place.
