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Guava wine
2023.01.02
Guava liquor (bansilu liquor) prepared.600 g guava (bansilu) fruit, 1 lemon (without peel), 200 g rock sugar, 700 mg white liquor.
The banshiru alone is a little weak in acidity, so I added a peeled lemon to sweeten it a little.
I would be happy if the aroma remains, but we'll wait and see what the result is in three months' time.
In the third week of soaking the guava (bansilu), the white liquor did not colour very well at the beginning of soaking, but it finally started to turn an amber colour in the third week. The taste is mellow and the banshiru aroma is still present.
The banshiru liquor is bottled and allowed to mature. When bottled, it is amber in colour (lighter than whisky), with a weak banshiru aroma and a mellow taste.
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