Plums, rock sugar, wine, sealed bottle.
It is best to use a glass sealed bottle to observe the condition of the plum wine. 2.2 liters is my favorite volume.
[Proportion]
[Wine]
Choose a lighter wine, 30-40 degrees.
I prefer Taiwan sorghum – after repeated distillation, it is colorless and has no strong flavor. Perfect for fruit wines.
? Do not use strong flavors such as moutai flavor/black bean flavor.
Rice wine and other spirits with low alcohol concentration (less than 25%) cannot be sanitized and are not a good choice.
[Icing sugar]
The sugar used here is small yellow sugar. This sake is amber in color and very beautiful. (There are no small grains. You can microwave a large icing sugar and break it down so that the sugar doesn’t take up too much space).
Plum
Does the plum wine have to be freshly brewed? It is recommended to prepare the ingredients and make plum wine as soon as you buy the plums.
Choose fresh plums – they should be perfect in appearance, large in size, with firm seeds, little damage and few insects. In the past two years, Fujian Zhaoan green plums were selected, and Yunnan high mountain plums are also very good. You can try them out.
– Step 1-
Material Preparation
Wash the glass jars in advance, rinse them with white wine and dry them until they are free of oil and water. This will reduce bacteria reproduction and increase the success rate.
1、Put the plums in a sink or basin, sprinkle salt on them and rub the surface lint first.
2, without washing off the salt, soak them in water for half an hour to an hour. Do not soak for too long.
3 Wash the plums twice with water and remove the stems with a toothpick.
4 Spread them out to dry for use.
– Step 2
Into the tank
5Place a layer of plums and a layer of rock sugar in a glass jar and pour the wine on top (cover with the top layer).
Seal and leave in a cool place for at least three months. Not less than six months is recommended. The taste is really different. Better more than a year!
[Do you want to pierce the plum?] Chewy and firm like a plum –> original bubbles, like soft cotton –> pierce the bubbles.
Plum juice will settle faster, but the wine will be cloudy. If you are not in a hurry to drink it, the situation will be almost the same after a long time.
7 [Green plum or blush plum?]
Green plums and blush plums are just different in color, but the varieties are the same.
If you make wine from blush plums, the difference is that you don’t need to rub it with salt. Wash it with water and dry it in the air. You can also soak them in addition to the root of the vertebrae.
Plums are the acid of acids, and they naturally astringent to liver fire. Don’t worry too much about the “liver explosion. ▼
Plums, which bear fruit in early summer, are also the sourest of the sours, as they “get the full breath of wood”.
The plum can be sour to a certain extent, which indicates that the “qi” is very positive.
In addition to the three poisons, plums can also detoxify alcohol.
It is believed that oleanolic acid improves the detoxification of the fruit and the liver.
Therefore, the use of plums to make wine.
① The acid can astringent liver fire and detoxify the liver and gallbladder fire. Drinking plum wine is less likely to make you angry.
② Reduces alcohol content and prevents liver damage. ③ Plum wine is made from rice wine, which is extracted from grains. It is strong, pure and sweet. Drink it right, it’s refreshing.
