Plum wine is a subtropical specialty fruit. The brew is rich in nutrients, has a clear acidity and a pure flavor.
Brewing method of plum wine
Plums: Choose green plums with firm, firm flesh. Ripe or injured plums will make the fermented sake cloudy.
Sugar: Sugar is sour and oily. Iced sugar is recommended.
Wine: As long as the alcohol level is above 35°C, it does not need to be expensive. Try not to choose a wine with a strong taste to avoid masking the aroma of the fruit. Alcoholic strength below 20℃ will easily rot.
Wash the fresh plums one by one with water and throw away any rotten or badly damaged ones. (Slight bruises can be removed and used as plum dew)
Turn off the tap and soak the plums in tap water for more than 2 hours to eliminate the astringent smell.
The key to success is to dry the plums from the patches. (You can also use kitchen paper to dry them one by one)
Use a toothpick to remove the stems and poke a few holes in the surface of the plums to allow the juice to escape.
Choose a large glass sealed container to avoid souring of the fruit and to keep an eye on the brewing process. Metal and plastic containers are not recommended.
After cleaning, scalding and exposing the bottle, screw on the cap, shake the inside with a little wine and pour out.
Dried plums can also be washed away with a small amount of wine.
Wash hands and sanitize with a little wine. Place a layer of plums and a layer of rock sugar in a wide-mouthed glass jar.
Finally, slowly pour the wine along the inside of the bottle. Do not break the arrangement of the plums and icing sugar.
Shake the bottle every few days in a cool place away from the light to distribute the sugar evenly and enhance the flavor.
After 3 months, it will be ready to drink. It is recommended that the taste will be better after 6 months or a year.
After 6 months, the plums can be removed and used, or you can continue to steep them.
It is normal for wrinkles to appear on the surface of the plum wine after a few days of soaking. After checking the internet, it is said that adding sugar in batches every few months can make the skin wrinkle-free, but it seems that some people have tried it and the sugar still causes wrinkles. It is best to relax a little at a time.
After three months, the wine soaked plum pulp became more and more wrinkled and smaller. A few days after the bubbles appear, the sugar melts and the plums float on top.
First of all, it can regulate the gastrointestinal function. The catechuic acid in the plum can promote intestinal peristalsis, which has a significant effect on constipation (especially pregnant women) and diarrhea.
Secondly, detoxifying additives, pesticide residues and other harmful ingredients in food are excreted through the detoxification of the liver and kidneys. The active substances in plum fruit can improve the detoxification function of the liver and enhance the body’s ability to detoxify water, food and blood. Summer is the season for kidney stones and plums can prevent them. Because it is rich in citric acid, calcium in the blood can be easily dissolved by combining with citric acid, which can reduce the formation of stones.
Raw material
5 kg of green plums
5 kg of white wine (above 30℃)
Rock sugar 2.5 kg
Wine bottle
Method/steps
First, clean the plums. Since there are many tiny hairs on the surface of plums, soak them in water for about half an hour to an hour, carefully clean the surface of plums, kick the stem away, and then dry the plums (about one day). It is best not to dry them in the sun, but to dry them naturally.
Wine bottles should also be cleaned and disinfected before reuse. All appliances should be free of water and oil!
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Finally, put the cap on the bottle and leave it in a cool place for more than three months, shaking it gently every two days for the first month to avoid sugar sinking and uneven distribution.
