How to make sour plum wine How to make sour plum wine

Green plums mature in large quantities in the south in May and June every year. The price of green plums at this time is not high, and they are a good food for making sour plum wine. However, many people do not know how to make sour plum wine, and do not know how to make sour plum wine. In fact, the preparation method of sour plum wine is not complicated, but there are some tips in the preparation. As long as people master it, they can easily make delicious sour plum wine at home.

How to make plum wine

1. When making sour plum wine, you need to prepare 2 kg of fresh sour plums, 2 kg of liquor with an alcohol content of more than 55%, 1500 g of rock sugar, and a clean glass bottle that is oil-free and water-free. In addition, you need to prepare an appropriate amount of clean water. Rinse the prepared fresh green plums with clean water, dry the surface moisture, and then put the prepared clean water in a pot and heat it to a boil.

2. Put the processed green plums directly into the boiling water in the pot for more than 2-3 minutes. Take them out and dry the surface moisture. Put an appropriate amount of white wine in a clean bowl and roll the dried green plums in the white wine. This will eliminate all the moisture on the surface and prevent the growth of bacteria, making the soaked plum wine taste better.

3. Put the processed green plums directly into a clean glass bottle, add the prepared rock sugar, mix well with clean chopsticks, then pour the prepared high-proof liquor into the clean glass bottle, seal the bottle mouth and shake it vigorously, put it in a cool and ventilated place to soak, and after two or three months, the sour plum wine will be ready. When you want to drink it, take out an appropriate amount and put it in a cup and drink it directly.

Tips on how to make sour plum wine

There are certain methods and tips for soaking sour plum wine. Blanching green plums with boiling water is an important trick to soak sour plum wine. This can effectively eliminate bacteria and pesticide residues on the surface of green plums, and prevent them from rotting during the soaking process. When preparing sour plum wine, the amount of green plums and rock sugar cannot be too much. Even if the total amount of white wine is added, it cannot exceed 80% of the volume of the glass bottle, otherwise it will affect its fermentation process. In severe cases, the glass bottle will burst during the soaking process, resulting in the failure of people's soaked sour plum wine.