[green Plum Wine] Homemade Plum Wine

[green Plum Wine] Homemade Plum Wine

1. Plum: Choose green, firm flesh, ripe or damaged plums will make the fermented wine turbid. Sugar: Adding granulated sugar is easy to be sour and greasy. It is recommended to use rock sugar. Liquor: As long as it has an alcohol concentration of more than 35 degrees, it does not need to be expensive. Try not to choose wines that have a strong taste, so as not to overwhelm the fruit aroma. If the alcohol concentration is lower than 20 degrees, it is perishable.

2. Wash the fresh green plums one by one with clean water, and throw away the rotten and seriously injured ones. (Slight bruises can be removed and used as plum dew) Open the tap and soak the plums in running water for more than 2 hours to remove the astringency.

3. Put the green plum on the plaque to dry the water, which is the key to success. (You can also use kitchen paper to dry one by one) Use a toothpick to pick up the stalk, and then poke some holes on the surface of the plum to make the juice flow out.

4. Choosing a large-mouth glass sealed vessel can avoid the acid corrosion of the fruit, and the brewing changes can be observed at any time. It is not recommended to use metal and plastic containers. After the bottle is washed, scalded and exposed to the sun to remove moisture, screw on the lid and shake the inner wall with a little wine and then pour it out. The dried plums can also be washed away with a small amount of wine to remove the ash.

5. Wash your hands and disinfect with a little wine. Put a layer of plums and a layer of rock sugar in the jar in the order.

6. Finally, slowly pour the wine along the inner wall of the bottle, so as not to damage the arrangement and combination of green plums and rock sugar. The picture shows Changyu's 38-degree brandy.

7. Place it in a cool and dark place, and shake it every few days to make the sugar evenly distributed and the flavor stronger. After being left for 3 months, you can drink it. It is recommended that the flavor is better after half a year or a year. After being left for 6 months, the plums can be taken out and used, or they can be kept for soaking.

Tips:

Successful plum wine should be transparent and clear. If there is turbidity, it means that the brewing has failed and must be restarted. Generally, there are four reasons why plum wine becomes turbid: one is insufficient disinfection of the container, the other is that the plums have residual water, the third is that the plum is too much compared to the wine, and the fourth is that the wine with low alcohol concentration is used. Pay special attention to avoiding these problems.