1: Choose raw materials
There is no shortage of fruit all year round. The plums used to make plum wine are located in the mountains
2: Sunlight exposure
In order to concentrate the flavor, you can dry it first.
3：Remove the bitterness
Plums have a heavy bitterness. It is recommended to gently crack them, sprinkle them with salt and rub them to squeeze out the bitter water. The water from the plum will seep out in about 15 minutes.
4: Clean
Wash with running water until the salty taste of salt is removed.
5: Remove the stems
Remember to remove the stem and stems of the plum
6: If you add water and sugar directly to the plums, they will start to ferment with their own yeast after a week or so. Of course, you can add other yeast to help fermentation. The plums themselves do not have a high water content. To make plum wine, put 5 kg of plums into a wine barrel and add water to 60%. The ratio of water to sugar is 1 liter of water to 200 grams of sugar. Approximately 12% of the plum wine is brewed.
7: Fermentation
Fermented plum wine may not look very good, but after fermentation, the plum wine becomes clearer and begins to exude the ripeness of yellow plums or the height of green plums. The fermented plum pulp can be used as a fertilizer. After all, it is not a building or plum jam. The pickled plums are almost eaten by the yeast and the pulp nutrients are released, so there is no need to preserve them.
8: Making plum wine
The resulting plum wine has a beautiful amber color body.
9: Cooked
The sugar has been eaten and the plum wine has a sour taste in addition to the alcohol. Therefore, if you want to drink plum wine straight, it is recommended to add sugar. The lower the sweetness, the more pronounced the acidity and the less good the taste. However, if you are using it in a wine blend, there is no need to add additional sugar. To avoid re-fermentation after adding sugar, you can add sugar after three or six months of maturation, so you don’t have to worry about it.
