[green Plum Wine] Intoxicating Time of Plums (filled in Pit)

[green Plum Wine] Intoxicating Time of Plums (filled in Pit)

1. 【Plum】Buy in April and May every year.
Choose cyan, with firm flesh.
Yellow plums can also be made, but well-ripe or damaged plums will make the fermented wine turbid.
Buy one or two catties more than you need, because there will be losses, such as transportation of water evaporation and the wounded

2. In bright sunlight, pick only plums one by one. Throw away even slight rot and white hair. And do not soak in water first, otherwise some slight white hyphae will be washed off and cannot be detected, so all inspections must be completed before soaking.

3. If the plums only have tiny spots on the skin, it is not a problem. But you must carefully see if it affects the pulp (unexperienced, cut to see the section)
Cut off the part with minor injuries such as pinch marks and bruises.
There are also many black spots with rain spots. If there are too many spots, they are treated as lightly wounded. It doesn't matter if you have a small amount of spots, you can make wine directly.

4. Minor injuries: slight bumps and rain spots, stay.
Severe injuries: rotten flesh and mildew, throw away.
It is okay to put a few wounded soldiers into the wine, but after soaking for a long time, there will be some pulp fiber precipitation at the bottom, making the wine turbid.
So it is best to put only perfect plums. The wounded make crispy plums or plum dew and plum vinegar.
(The price of green plums is indeed linked to quality, and then it depends on luck...)

5. [Wine] [Available: 25-45 degrees wine]
[Best: 30-40 degrees wine]
As long as it is 25-45 degrees alcohol, it does not need to be very expensive. Try not to choose wines that have a strong taste, so as not to overwhelm the fruit aroma. And don't use beer and semi-sweet cider.
If the alcohol concentration is lower than 20 degrees, the fruit will rot easily.
The high alcohol content will destroy the nutrient content of green plum fruit. Therefore, it is recommended to not exceed 45 degrees as much as possible.

6. [Sugar] Adding granulated sugar will make it sour and greasy. It is recommended to use rock sugar. Smaller pieces are easy to dissolve. In addition to taking up space and requiring a larger container, the huge lumps may not be able to dissolve for a long time.
If you don't use rock sugar and use granulated sugar, the ratio of plum 1: sugar 0.6 is more moderate. It is not recommended to exceed 0.7, it will be too sweet.
Do not use soft white sugar, because the purity of soft white sugar is not as high as white granulated sugar. Easily affect wine quality.

7. [Bottle] This side uses a 3L glass container that can hold 6 kg of water (for reference only, it depends on the size of the plum and the size of the sugar, please convert by yourself)
Refer to step 12 for the disinfection method.
It should be noted that, try not to choose too large a jar, so as not to affect the quality of too much air.
This side does not produce gas and fermentation overflow visible to the naked eye, so a little fullness is not a problem. After the contents are filled into the tank, 7-9 minutes is appropriate.

8. ++++++++++[Next, start rolling up your sleeves and start working officially]++++++
In general it is easy. Take a rest day, pick the plums in a well-lit area, wash and soak for 2 hours, wait for it to dry in the shade, poke holes, prepare the bottle, put all the ingredients in and you're done.
++++++++++++++++++++++++++++

9. 【Plum Washing and Soaking】
1,200 grams of fresh green plums, wash one by one with clean water, and throw away the rotten and seriously injured ones. Slight bruises can be cut off and used as crispy plums or plum dew.
When the tap is turned on (the main sound is small and won't be caught by your mother), soak the plums in running water for more than 2 hours to remove the astringency.
Don't soak for too long, how will you drink when you are full.

10. 【Drying】
Put the green plum on the plaque to dry the water, which is the key to success.
(You can also use kitchen paper to wipe dry one by one)
Be careful not to expose to direct sunlight, just put it in a cool and ventilated place indoors.
In addition, do not leave it to dry overnight, as it takes too long or the temperature difference between day and night is easy for bacteria to breed.

11. 【Pick the pedicle】
Pick out the stalk with a toothpick while drying.
It is necessary to completely remove not only the stalks, but also the stalks that resemble the escargot cap. In order to prevent it from falling off and floating when pickling later, and rot and cause deterioration.

12. 【Poke Poke Music】
Then a toothpick pierces some holes on the surface of the plum to make it easier for the juice to flow out.
(You can use toothpicks, forks, stainless steel forks.)

Don't pierce it too densely, so that the pulp deposits will appear. Just poke ten or so holes in each one.
(The experiment on whether Zhakong and Meizishu are at the end of the article)
I hope that the plum will not shrink.
I hope that the plums that shrink as soon as possible will have fewer or no pricks.
Frugal by oneself~

13. 【Disinfection container】
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.
Smaller containers can be boiled and sterilized. After washing and scalding larger containers to remove moisture from the sun, screw on the lid and use a little high wine (the picture on the right is Red Star Erguotou, you can pour a little with the wine you want to soak plums), shake the inner wall and pour it. Drop as disinfection.
Dried plums can also be washed away with a small amount of wine to remove the ash.

14. 【Assembly】
Wash your hands and disinfect with a little wine. Prepare 650 grams of rock sugar.
Put a layer of plums and a layer of rock sugar in the jar in the order.
This party uses a 3L glass container that can hold 6 kg of water.

(This ratio is not absolute, but just a benchmark reference. You can adjust the ratio of sugar to wine according to the varieties of plums and your taste to form your own plum wine taste)

15. [Add wine and sugar]
Finally, pour 1200ml of wine along the inner wall of the bottle, and slowly inject it to avoid damaging the arrangement and combination of green plum and rock sugar.

People often ask if the alcohol or sugar has been reduced and can be added in a few days. As long as you ensure the proportion and disinfection, you can add it.
(Don’t be afraid that the sugar is too sweet, and the final drink is mixed with water. This is equivalent to a large bottle of concentrated fruit juice)

16. [Place in a cool and dark place at room temperature]
Indoor room temperature is fine. Shake it every few days to make the sugar evenly distributed and richer in flavor. (There is no need to open the lid to deflate. It does not matter if you forget to shake)
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.
As long as it doesn't become moldy, it doesn't matter.

17. [How to make a drink]
Plum wine has a high sweetness when you drink it directly. Think of it as a sour plum soup concentrate, and drink it after diluting it with water about 1:10. (How much water concentration and sweetness are added to each person's preference. Warm water, cold water and ice water are fine.)
Adding cold water or ice cubes does not taste like juice, but if you mix it with warm water, you will feel the presence of alcohol.

18. [Derivative eating method]
You can pour a few scoops on ice cream, which is also popular in the neon country in recent years.
(The photo effect is different from what I thought QAQ but it's quite delicious)
You can also drink Calpis.

19. [After drinking, the remaining dried plums]
If it’s shrunken and only the skin is left, eat plum.
If you still have the flesh, and the steamed ribs are broken, please search for plum ribs

20. I scooped out a spoonful for taking pictures. It has only been soaked for a few days. The taste is very irritating, slightly bitter and green. It seems that you have to wait for time to brew slowly. Hold and shake it every day like Master Bayi's little piggy can.
As for the taste, wait for the experimental report in half a year. This is not wine, but time.

21. ***********************************Dividing line************* **************
It's almost done here. [Place in a cool and dark place at room temperature] The rest of the work will be handed over to time.
ฅ( • ꈊ • ฅ͒)~ฅ(•̀∀•́ฅ)~ฅ(•ω•*ฅ)~ฅ(๑•̀ω•́ฅ)~ฅ(´ｪ｀ฅ)~ฅ(>ω <*ฅ)
The next observation diary will show two kinds of wine, Changyu Brandy and Jiujiang Double Steam.
It does not mean that this kind of wine will suddenly change into another kind of wine after soaking for a few days.
It's the effect of Changyu brandy that I used a few years ago and the Jiujiang double steaming that I used this year. The color of the two wines is different, and the wrinkle time is also different. For your reference

(As for the question of which wine is better to drink, please see the tips)
************************↓↓↓↓Jiujiang Shuangjiang 29 Degree Observation Diary↓↓↓↓*********** *****

22. 【Day 1•Jiujiang Double Steaming】2017.05.08
The appearance of just entering the bottle.
(The picture on the right shows the effect of using Jiujiang double steaming at 29 degrees. The natural color of the wine is transparent)
The plums I bought this time were perfect, and a group of advanced players with almost no spots on their appearance were selected.
The dots in the picture after soaking in wine are normal, so don't panic.

23. [Day Three•Jiujiang Double Steam] 2017.05.11
The plum gradually changed from cyan to yellow and floated.
The skin of the plum on top of it in contact with the air turns red slightly.
(! It is normal for the epidermis to turn dark and red after soaking!)
The marks are very clear and obvious.

24. [Half a month•Jiujiang double steaming] 2017.05.23
The rock sugar at the bottom has not completely melted, it will slowly release.
The plums that had absorbed the wine grew larger and darker, and began to fall gradually. Currently floating in the middle layer, neither exposed to the water surface nor sinking to the bottom.
The wine in the upper half started to turn yellow.
The poke marks fade slightly after the plums are swollen.

25. There is some such water vapor on the bottle cap, which is naturally volatilized upwards, which is not a big problem.
If there are always large condensation and fog on the inner wall of the glass bottle, it means that the temperature difference between day and night is large, which is not suitable. Please move it.

26. [One month later•Jiujiang double steaming] 2017.06.08
At first glance, there is not much difference from half a month.
The plum floats in the middle.
The upper part is slightly darker in yellow.
The rock sugar has basically melted.
Several of the epidermis began to appear fine wrinkles.

27. 【Two months later•Jiujiang Double Steaming】2017.07.08
The plum slowly absorbs the liquor and gradually sinks.
The wine is noticeably darker in the upper half.
The wrinkle is not obvious yet.

28. 【Three months later•Jiujiang double steaming】2017.08.08
The wine is getting more and more intense. The plum has fallen to the bottom of the bottle more than last month.
The wrinkled skin is still not obvious.
At this time, the plum is full of wine, and then it will slowly release its own juice to blend with the wine.
You can drink it now, but it’s best to have the patience to wait a little longer. For example, after half a year and a year, the taste will be N times better. It's not addition, but the doubling of multiplication is delicious.

29. 【Four months later•Jiujiang Double Steaming】2017.09.08
Compared to last month, the wine is darker in color, and the whole is amber.

Looking at the plums slowly falling, it is appropriate to think of the word "intoxicated".

30. 【Five months later•Jiujiang Double Steaming】2017.10.08
It is not much different from last month, and the skin is not yet wrinkled.

31. [Half a year later • Jiujiang double steaming] 2017.11.08
The wine is getting darker and darker, and not as transparent as before.
The gap between plums and plums becomes smaller, indicating that the skin is gradually softening, and the wine gradually penetrates into the pulp to replace the green plum essence.

The impatient can now have two sips.

32. [7 months later•Jiujiang double steaming] 2017.12.08
There is not much change compared with last month. The plum hasn't shrunk yet.
The wine is slightly darker, and some pulp fibers in the wine look a little cloudy.
The plums in the upper row are slightly darker and seem to be smaller.

33. 【One year later•Jiujiang Double Steaming】2018.05.08
Yes, there are still no obvious wrinkles. But the traces left by the years are still obvious. The squeezed and squashed pulp, the increasingly mottled brown peel, the darker and darker amber-like wine color, and a little turbid pulp.
Looking forward to its wrinkles, I always feel that that way is to squeeze out the green plum essence and reach the perfect form.

PS If you open the altar and see that there are some pulp fibers floating in it, the wine is not clear and bottomless, it is nothing. As long as there are no germs, don't be afraid.

34. This is the color of the original juice extracted from the sterilized wine. Add cold boiled water to your preferred concentration and drink. (I used cold white to make two cups of soaking for such a small amount in the picture)
It should be said that I am a person who does not like to drink, but this year, I can no longer feel the taste of wine. There is only a very pure green plum aroma, simple and pure, leaving a trace of fresh green plum juice that has just arrived and is jerky. No sour, slightly sweet.
(Ask which one is better than brandy, please see the tips)

35. [Two years later • Jiujiang double steaming] 2019.05.08
The plums have sunk to the bottom. But no wrinkle, say no wrinkle, no wrinkle.
Maybe this batch of plums is too strong and too dense, and the pulp is also a lot of deposits.

Then there is a problem with the taste, I am taking metronidazole recently so I can't drink it to taste it. . . In a few days

36. [Three years later • Jiujiang double steaming] 2020.05.08
Yes, I plan to put it for at least three years (akimbo). Compared to a year of Chen, it is delicious to roll around several times.
The wine color is like sauce, the plums also turn red to jujube color, and the skin is still not noticeably wrinkled after being full of water. There is a lot of pulp fiber and flocculent sediment.
If you leave the bottle for a long time, wipe off any mildew on the outside of the bottle. As long as there are no bacteria in it, you are not afraid.
The taste is fully immersed, the fruity juice is round and plump, the mouth is light and the aftertaste is fragrant, and the plums completely control the wine.
The picture on the right shows a thin layer of plum wine at the bottom of the cup and then it is mixed with a cool white color.
It's just that little taste, and even a little stamina for me who is not good at drinking.

37. ************************↓↓↓↓Changyu 38 Degree Brandy Observation Diary↓↓↓↓************ ****

38. [The next day • Changyu Brandy]
(The picture on the right shows the effect of using Changyu brandy 38 degrees. The natural color of the wine is yellowish)
The plum floats up. The rock sugar at the bottom has not melted.

39. [Half a month•Changyu Brandy]
The plum began to wrinkle.
The speed of plum peeling has a certain relationship with the alcohol content, the thickness of plum peel, the amount of poking holes, and the amount of sugar. Don't be too entangled.
I think it’s good to let the plums release all the water essence, and in the end they become crumpled and the plums are delicious.

40. [Three months later • Changyu Brandy]
The pulp of wine-soaked plums is getting more and more wrinkled and shrinking. The sugar melted a few days after soaking, and the green plums all floated on it. It's sinking a little now.

41. See the comparison between the green plums in Meiziluri: the size of the green plums in Meiziluri is similar to that of the soaking, and the green plums in the plum wine have shrunk into dried plums. And the dried plums can indeed be fished out and eaten as plums.

42. [One year later • Changyu Brandy]
The soaked plums looked the same as they were at 3 months old. But it tastes smoother and smoother, and there is no longer the sourness of green plums.

43. [Four Years Later • Changyu Brandy]
It is dark amber. The more immersive juice is a souvenir from time.

44. Dried plums can be used as plums. There is a hint of wine in the mouth, and then you can eat the sweet and sweet plum meat. There is no sourness.

45. *************↓↓↓↓The experiment on whether plum poke holes and shrinks without shrinking↓↓↓↓*************
(Please witness the determination to strive for the longest recipe in history)
To be honest, I didn't find a reason for poke the plum. The pricked plums are prone to pulp sedimentation, and they are not likely to shrink. And it's laborious, right.
But I have seen several articles and movies mentioning the need for this step. So with experimental psychology, the protracted war started in April 2019. Wait patiently for the result|ू･ω･`)
***********************************

46. 2019.5.8
[Left] Soaked two years ago and poked a lot of holes. The wrinkled skin is not obvious, and there is a lot of pulp fiber coming out.
[中] Soaked a month ago without poking a hole. A few have begun to shrink into old women.
[Right] Soaked a month ago and poked a hole. Nothing happened.

My advice so far is: poke fewer holes in each plum.

47. 2019.12.8
Yes, I forgot, I forgot completely and without shame hahahahaha

48. 2020.5.8
[Left] Soaked three years ago, poke holes. The plums are almost perfectly round, slightly wrinkled and dark red in color. There are more sediments in the wine.
[中] Soaked a year ago. Not poke holes. Cyan, wrinkled skin [right] Soaked a year ago, poking a hole. It is yellowish, and the iron bones are round and round without any change.

49. When it came time for everyone’s favorite tasting session [No holes in the middle of a year], it tasted delicious, but it was slightly green in comparison.
[Poke a hole one year from the right] A win. More delicious in comparison.

50. In other words, I originally had a lot of deposits when I poke the hole in my DISS, but after drinking, I have to admit that poke the hole will help the juice to ooze and blend.
So the [conclusion] is: poke.
Don't make too many deposits too densely, just poke ten or so holes appropriately.
As long as it tastes good, it doesn't shrink without shrinking, what does it matter? You can also burn pork ribs with plum mud.
By the way, the three-year-punched one is definitely better than the one-year-old. For three years, Chen Youzhong has seen the calmness and mellowness of the clouds in the world. . . Can't make it up. Anyway, I suggest three years to those who don’t like to drink. Mix with cold water, hot water, ice, sparkling water, tea, and ice cream. Each tastes different.——————————
Finally, thank you for your patience to watch the seven-year long series. This pit has been filled.
——————————

Tips:

[Frequently asked questions-please read here before asking questions! I write so many words, I want to jump around and hold you down]

★[What size bottle do I need?] [Do I have X jin plums to put down X liter bottles] See step 7
Material conversion calculator (XL table)


Alternate link description:
Baidu cloud:
Extraction code: 16p5
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★【Link to me where you bought the plum/wine./Jar】
No, it's not reliable. The one I bought went bankrupt.
There are glass jars in supermarkets. Pick the keyword "glass altar" in a treasure search.

★[Can I use XX wine] See step 5
Available: 25-45 degrees wine best: 30-40 degrees wine

★[Can old rock sugar, brown sugar, brown sugar be used?]
Sorry I haven't tried it. Can't be sure what will happen.
Please let me know if you make a successful case that can be stored for a long time without any problems.

★[Unable to control my arm that wants to reduce sugar]
Changing the ratio will result in a different recipe, and if too little sugar is easy to deteriorate, please pay attention.

★Occasionally, a classmate asks that there is [cotton thread] after soaking
This cotton thread is probably included in the old rock candy you bought. This is due to the production process of this rock candy. Therefore, it is recommended to buy small rock candy with packaging.

★【I want to rub with salt and scald with hot water】
Personally feel unnecessary. If you really want to do this, please refer to other recipes.

★【Save】Save at room temperature.
I put it in the kitchen cupboard in Suzhou (0°C in winter ~ 30°C in summer), which is a very bad place in Meiyu.
The first green plum wine was brewed in May 2013. I lived healthy and peacefully until the summer of 2017 and drank it.
Be careful not to excessively reduce the sugar content too willfully, it will easily change in quality. Anyway, plum wine is drunk with water, you can freely decide the sweetness when brewing it.
Relatively speaking, plum wine is easier to make successfully, and it can be stored for a long time without putting it in the refrigerator.

★【Turn red, change color and bubble up】The picture is shown in step 20. normal phenomenon.


★【Wrinkle】
After a few days of soaking the plum wine, wrinkles began to appear on the surface, which is normal. Don't worry if you don't wrinkle.
The speed of plum peeling has a certain relationship with the alcohol content, the thickness of plum peel, the amount of poking holes, and the amount of sugar.


★[I want to add sugar, wine or change the container afterwards]
Under the premise of ensuring the proportion (←←mark the key points), add and change as you like. As long as the operation is confirmed to be sterile.
If you mean to do it in proportion, I don't recommend adding wine to the old plum after the drink is finished. I am afraid that the old plum is exhausted. Let's make a splash again.

★【Forgot to poke the green plum, or if there is any situation I want to catch the green plum afterwards】
Don't fish it out, so as not to get in the bacteria. It doesn't matter if you don't poke, you don't poke.
If you accidentally get into the sundries, you can quickly catch it. Disinfect and clean the chopsticks.

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★【About Jiujiang Double Steamed and Changyu Brandy, which one is delicious】
After trying Chen for a year, I feel that both have their own merits, and I am a little inclined towards the pureness of Jiujiang Shuangjiang.
[Jiujiang Double Steam] The taste is clean and pure, the green plum flavor can be fully utilized, and the wine flavor is very little. One year's wine is a little bit jerky, and I don't know if it will be round after a few years. Currently in May 2018, the follow-up will be added in 2020. If the mellowness remains unchanged after two or three years, I will smoothly switch to Changyu Brandy.
[Changyu Brandy] Relatively speaking, although the one-year Chen is also green and astringent, it is a little bit rounder and slightly sweeter than Jiujiang's, and its own taste is 10 points more intense. If you compare Jiujiang double steaming to cream ice cream, then Changyu Brandy is chocolate ice cream.

Let's put it this way, Jiujiang Shuangjiang is suitable for people who do not like to drink. If you like to go to a bar or something, you can try brandy.
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★[Successful] plum wine should be transparent and clear. If there is turbidity, it means that the brewing [failed] has to be started again.
Generally, there are four reasons why plum wine becomes turbid:
One is the insufficient disinfection of the container,
The second is that there is water left in the plums,
The third is that compared to wine, plums are too heavy.
The fourth is the use of low-alcohol wines, and special attention should be paid to avoid these problems when brewing.

★Someone asked if the [turbid] wine could be drunk.
If there is only a little pulp fiber on the bottom, it is not a big problem. Don't be afraid as long as there is no odor.
Then I couldn't be sure, and if I had any doubts in my heart, I just threw it away.
And if there is a mildew spot, it means that the disinfection is not in place and the bacteria have been mixed in, so be sure to throw it away.
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People with minor injuries can do this:
[Crispy plum] It’s a little troublesome but delicious

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(PS, the upper limit of the original tip is 2000 words, don’t ask me why I know it)