| 摘要 |
Fleshy, ripe delicatessen peppers are used, cut up into small pieces, cleaned and separated from the stems, and mixed with fine alcohol, diluted to 60-70% by mass by soft water. Using 6 litres of diluted fine alcohol for each kg of pepper, the pH of the solution is set to 15, by the addition of ascorbic (sic acid). The pepper is soaked for 5-8 days, while it is stirred or recirculated. Then the solution is re-diluted to 22-23% by mass and distilled in a pot still. |
