So far, I have been making plum wine with her for two years. The taste and color are passable. It’s really fun to entertain guests and friends. Now let us share some tips with you. The brewing of plum wine needs to focus on the ingredients, base wine, plums, and rock sugar
Plum selection
I have used two types of plums: Yunnan plums and Jiangsu and Zhejiang high mountain plums. The high mountain plums ripen earlier than the Yunnan plums and are distinctly sweet and sour when brewed, but not as stable in color and softness as the Yunnan plums (this may also be a problem with the store we choose). After two years of experience, I prefer the hardness of Yunnan plums. The brewed juice is fruity and has a beautiful deep amber color. I’ve caught plums with cooked meat and they were delicious too!
Selection of base wine
Theoretically, both grain and wine are fine. I have used three types of base wines.
1. Korean sake, about 17 degrees. Few people use this, but the taste is not bad. Suitable for soft girls who do not have enough alcohol. However, it should be noted that when choosing a cooking wine, please choose a temperature of 15 degrees or more. Because of the low alcohol content, the juice of the plums will slow down. In order to balance the acidity and sweetness, the proportion of sugar needs to be slightly reduced. After steeping for two months, store it in the refrigerator and finish it as soon as possible
2、Sorghum white wine, 29 degrees. This is the most popular fried wine in the plum industry. I personally think there are no advantages or disadvantages. All aspects are relatively balanced. The first time you choose this wine the probability of failure is very low. I can give you a four-star recommendation
3. Niblet. Five stars suggest that you can make very complex flavors. It is made with dibao tou. After more than six months of maceration, the coldness of the alcohol will gradually fade and become more mellow. You must drink it with ice. The taste is very good.
Choice of Container
Many people choose to make wine in large tanks, but prefer sealed tanks. Although it takes more time, it adds a lot of fun and possibilities. I would try making the same batch of plums with different sugars and wines or different sugar ratios. Each bottle of wine has its own label. They play their roles to the fullest without affecting each other. Not only can you taste different flavors, but you can also easily find your favorite flavors and gain experience for the next year!
Choice of sugar
Iced sugar and brown sugar can be steeped with little difference. Note that the same ratio of icing sugar and brown sugar will make the icing sugar slightly sweeter. Once lost, the color of yellow sugar will be more beautiful
Method and Proportion
Brewing process.
1. Choose healthy green plums. Those with rotten or damaged skin must be thrown away. After washing, put them in a cool place to dry naturally (plum skin should not have water, if you are in a hurry, you can wipe them one by one with kitchen paper)
2. Use a toothpick to pick out the black circles and dirt from the plums one by one (as shown in Figure
4). This may sound troublesome, but it is actually easy and fast. In addition, whether the piercing does not affect the juice of the plum
3. Use a kitchen scale to weigh the plums proportionally, and you can weigh them. The ratio of plum, wine and sugar is 1:1:0.7, with the ratio of sugar between 0.5 and 1. According to your preference.
4. Seal for three months High bottom wine bubbles can be stored for several years This year, we will start preparing the wine. If you have good recipes and recommendations for base wines, you are welcome to send them out and communicate with us!
