1) Different malt combinations. Malt produced in different countries will directly affect the flavor, and different degrees of baking will also produce various aromas of malt. If you have time, you can try to bake malt or smoked malt yourself with a home oven. Think about it, "The special malt in this wine is the good fruit that I used to scouring the mountains in the northeast, and I smoked it slowly, so if I capture it carefully, there will be a special woody incense in it. The reason is this. I did it to commemorate the journey of my backpack in Alaska when I was 21 years old. When I was low-key and proud to say this to my friends, I sipped a drink and closed my eyes and took a deep breath, as if I was sitting. In the virgin forest where the snow settled, the bonfire in front of the eyes made a squeaking sound, and the top of the head was a splendid galaxy. . .
2) Seasonings. The process of cooking is like cooking soup, you can try to put something else in. I thought that when I first made wine, I saw a few pieces of cinnamon on my hand, and I threw the chopped squid into the pot. The last wine came out. . . A big taste! Therefore, it is necessary to put the seasonings in the right amount, and it is not good to cover up the flavor of the wine itself. Before sealing the fermenter, you can also put some seasonings before bottling, but remember to get rid of the poison. Once a friend had made sweet-scented osmanthus wheat beer, and it tasted the charming aroma of peach juice. It was easy to catch up and couldn't hold it. Jane's comment is a new generation of lost wine!
3) Selection of hops. Before bottling, some hops can still be put in, and the hops will only leave aroma without increasing the bitterness of the liquor. This method is called dry hopping.
4) Yeast selection. The aroma produced by yeast is an important part of beer flavor, so you can try different yeast varieties.
5) The choice of two sugars. If you don't want the second hair to produce other flavors, use rock sugar. On the contrary, brown sugar, honey, maple syrup will affect the flavor of the wine, and play your imagination!
6) Ageing. The beer fermented in the bottle, as time goes by, the wine will become smoother and the aroma will change. A wine can basically fill dozens of bottles of wine, you can mark it, open a bottle in a month, and write down your own wine tasting experience, explore the performance of a wine in different periods, which is big for future brewing helpful.
Edited by Hubert
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