
![[梅酒] ▪️配方重點:成品酒精濃度需高於20%,才適合常溫長期保存 ※ 成品酒精濃度 = 純酒精量 ÷(酒量+梅子出水量+糖液量) . 純酒精量=酒量×酒精濃度 . 砂糖液體增量 ≈ 糖重 × 60% . 青梅出水率(糖梅 1:1)≈ 梅重 × 45% (根據日本釀製研究概抓值) ex: 以影片配方為例:37.5%酒度伏特加1.5L/ 青梅1.5KG/砂糖 300g,成品酒精濃度 = 562.](https://image.pictame.com/img/686524815_4244933729150726_6847922301078558860_n.jpg?hash=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)










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起酵實驗室
真實食物的日常風味實驗 發酵・天然調味・家常料理,研究在家怎麼好好吃飯。 希望你今天也吃得很好。 Real food, everyday experiments. Hope you ate well today.