Title:

Preparation for Lemon Pepper Whisky 700ml

Wine specification:
Type of wine: Blended Black & White Pepper Whisky
Alcohol Content: 40% alcohol by volume
Ingredients

Black Pepper, White Pepper, 95% Abv Edible Alcohol, 61% Abv Malt Whisky，Glycerin,
Water, Caramel, Sugar
Ratio:
Mixed Pepper Distillate Ratio
3 Black pepper : 1 White pepper : twice of total weight of mixed peppers
Compound Pepper Whisky Ratio
20% Malt Whisky,10% lemon extract, 5% distilled pepper extract, 55% water, 10% edible
alcohol
Methodology
1) Grind black and white pepper into powder
2) Leach pepper powder with hot water
3) Leach pepper residue with edible alcohol
4) Filter leached pepper solution
5) Distilled filtrate pepper solution with medium power
6) Blend distilled pepper extract with alcohol, malt whisky, caramel, glycerin, and sugar

Title:
Preparation for Ginger White Grapes Wine Extra 20L

Wine specification:
Type of wine: White Grapes Ginger Wine
Alcohol Content: 13% alcohol by volume

Ingredients
Bentong ginger, 12.5% abv white grapes wine, 95% abv edible alcohol, white sugar,

Ginger Extract Ratio:

46.67g dried ginger, 0.933L 95% v/v edible alcohol (50g/L concentration)
Ginger Grape Wine Ratio:
14.67L white grape wine(73.3%), 4.4L water (22%). 0.933L ginger extract (4.7%), 666.67g
white sugar (3.3%)

Methodology
1) Slice the ginger into thin pieces
2) Dry the ginger under 220°C for 1 hour (Remove 50% water content, weight reduce
half)
3) Grind dried ginger into coarse powder
4) Soak of coarse ginger powder into 95% abv edible alcohol with dried ginger and
edible alcohol.
5) Rest the tincture ginger solution for 72 hours
6) Sieve the tincture solution to remove ginger residue
7) Blend the white grapes wine, ginger tincture solution, water and sugar