Wash the plums, dry them, and soak them in 50 degree white wine for more than three months.
First, select some ripe, sweet plums, wash them, then prepare low-level wine and seal them in the wine.
After washing the plums, soak them in water for 4-6 hours to remove the astringent taste of the plums. If the time is too short and does not remove the astringency, the
The resulting plum wine will not be easy to taste, so this step should not be skipped! Soaked plums are dried one by one on kitchen paper and then placed in a clean basket.
Ventilate and dry in the sun for about 1 hour. During the drying process, use a toothpick to pick out the black rings and dirt from the plums. This sounds like a lot of work.
But in fact, it’s easy and quick. Don’t ignore it. If you don’t take out the tips, the plum wine will have a harsh taste.
After air-drying, gently mark the plums with a knife mark to make them easier to taste during winemaking and to allow the juice to seep into the wine.
As it is, the plums will become wrinkled and unattractive! So I soak the plums in wine for a month first, without the lid being too tight.
I occasionally think of opening it, smelling the plums, letting the gas run out, and then putting all the sugar in a month later. All that’s left is to wait!
