Homemade plum wine(qing mei jiu zi zhi mei zi jiu )

Homemade plum wine

Introduction:

"Preparation materials: 2000 grams of fresh green plum, 1100 grams of rock sugar, 2000 grams of wine above 35 degrees Celsius. Tools: 3L glass container that can hold 6 Jin"

Production steps:

Step 1: plum: choose green, hard flesh, ripe or damaged plum will make the fermented wine turbid. Sugar: add granulated sugar, easy to acid and greasy mouth, it is recommended to use rock sugar. Wine: as long as the alcohol concentration is above 35 degrees, it doesn't need to be very expensive. Try not to choose the wine with strong taste, so as not to cover the fruit aroma. When the alcohol concentration is lower than 20 degrees, it is easy to rot.

Step 2: clean the fresh green plum with clean water and throw away the rotten and seriously injured ones. Turn down the tap and soak the plum in running water for more than 2 hours to remove the astringency.

Step 3: put the plum on the plaque to dry, which is the key to success. (you can also use kitchen paper to dry one by one) pick out the pedicel with a toothpick, and then poke some holes on the surface of the plum to facilitate the juice to flow out.

Step 4: choose the glass sealed vessel with large mouth, which can avoid the acid erosion of fruit, and observe the brewing change at any time. Metal and plastic containers are not recommended. After the bottle is washed, scalded and exposed to the sun to remove the moisture, screw on the lid, shake the inner wall with a little wine and then pour it out. Dried plums can also be washed away with a small amount of wine.

Step 5: wash hands and disinfect with a little wine. Put a layer of plum and a layer of rock sugar into a wide mouth glass bottle.

Step 6: finally, slowly pour the wine into the bottle along the inner wall, do not break the arrangement of green plum and rock sugar. The picture shows Changyu 38du brandy.

Step 7: place in a cool place away from light and shake it every few days to make the sugar evenly distributed and the taste stronger. After 3 months, it can be drunk. It is suggested that the flavor will be better after half a year or one year. After 6 months of storage, the plums can be taken out for other use, or they can continue to be soaked.

Materials required:

Fresh green plum: 2000g

Rock sugar: 1100 G

Wine above 35 degrees: 2000 grams

Note: the successful plum wine should be transparent and clear. If there is turbidity, it means that the brewing has failed and it needs to be done again. Generally, there are four reasons for the turbidity of plum wine: first, the container is not fully disinfected; second, there is residual water in plum; third, the amount of plum is too much relative to wine; fourth, the wine with low alcohol concentration is used. Special attention should be paid to avoid these problems when brewing.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: other

Chinese PinYin : Qing Mei Jiu Zi Zhi Mei Zi Jiu