‼ ️nanny-level [plum Wine] Tutorial, You Will Lose A Lot If You Don’t Read It‼ ️

‼ ️nanny-level [plum Wine] Tutorial, You Will Lose A Lot If You Don’t Read It‼ ️

1. Buy the green plums, pick out the rot and mildew of the fruit, and scrape off part of the fruit and remove the fruit pedicles with a slight pinch.

2. Pick the plums, wash them with clean water, soak for 2-4 hours to remove the astringency, pick up and drain

3. Use kitchen paper or an air dryer to speed up the air drying. Make sure that the plum surface is completely dry, otherwise it will easily cause the plum wine to spoil

4. Choose glass or ceramic urn for brewing. Boil a pot of boiling water for those below 1L, put it in a boil for 10 minutes, remove and drain.

*Wash the large utensils, pour them into boiling water, pour them out and wipe them dry, spray 75 degrees edible alcohol for disinfection, and dry them

5. Put a layer of plums and a layer of rock sugar in a glass jar, pour 500-600g of wine without the plums, and place it in a cool place after sealing

It can be drunk after 3-6 months, shaking occasionally during the period to accelerate the melting of the rock sugar

Tips:

1. Lead-free glass jars are generally used for soaking wine, which is easy to clean and not afraid of corrosion. You can also observe every move of plums and wine.

The capacity of the jar is preferably about twice that of the base wine. That is, a pound of base wine, you need to prepare a 1L jar.

2. Plums: rock sugar: wine = 1:0.5:1, that is, one catty of plums + half a catty of sugar + one catty of wine.

But pay attention, the amount of wine must be less than the plums, if you haven't, you can add more, otherwise the plums are perishable.

If you prefer sweetness, you can increase the amount of sugar to 0.6 or 0.7.

3. Don't choose base wine that is too strong and complex, it will steal the limelight from the plum, and the degree is best to be between 20-45 degrees.

What I like the most is the taste of Jiujiang Double Steam with a concentration of 29.5%. It is clean, pure and cheap!

It is recommended that new brewers start with it and try different base wines after they have experience.

4. Regarding the selection of green plums, my personal feeling is that freshness>origin.

The only thing Meizi has at hand is to choose. Minor bumps, rain spots, and small scratches are all within the usable category; large bumps, bruises, or decay, don't need to be pity.