Traditional Chinese solid wine: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese solid wine. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5001 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
solid wineAll kinds of liquor, including whiskey, rum, gin, vodka and Japanese sake, are sold in liquid form. Because of their pleasant taste, they often make drinkers drunk. During activities such as hiking, outings and mountain climbing, they are inconvenient to move and carry. The bottles are easily broken and the liquor easily flows out from the mouth of the bottle.In addition, whiskey chocolate and other categories, after the chocolate skin melts in the mouth, the whiskey flavor will spread immediately, which is highly irritating, so whiskey chocolate cannot reduce the irritating effect of alcohol.The recently developed gelling agent Gaelor D (trade name), whose main component is dibenzylsorbitol, has been tried in chemical products, flavoring agents and medicines, and has also been tested in the gelation of various wines mentioned above. These wines gel and become milky. Since the gel is very unstable, wine will gush out from the gaps in the gel structure whenever there is vibration, so the solid wine produced is not ideal. …
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Lei Cheng
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