Thai fruit wine
Thai fruit wine practice
Step 1
Prepare all the raw materials, wash the lemon skin first, and set aside;
Step 2
Peel and slice the apple, kiwi, and dragon fruit respectively, and use a planer to shave off the yellow skin of the lemon, then remove the white skin in the middle, and cut the lemon into thin slices
Step 3
One layer of fruit and one layer of sugar are placed in a sealed jar in turn, with lemon zest on top, and then lemon slices
Step 4
Sprinkle another layer of sugar on top, cover with a sealing lid, shake well, and leave to ferment at room temperature for 15 days
Step 5
I made a lot, about 4 servings, this is what fermentation looks like for ten days, the first two days I lifted the lid a little bit of air every day, and then shook it evenly
Cooking tips for Thai fruit wine
When fermenting, a lot of gas will be generated, which will bounce the lid open, so the lid can be opened and half-covered during fermentation, so as to avoid the entire box lid being popped open
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