How to make plum wine and its effects

Do you know how to make plum wine? Let me tell you some knowledge about this.

Plum wine production process

Wash the plums and dry them thoroughly

Use alcohol to clean and disinfect the fruit knife, then cut the plum into a cross shape.

Scald the wine container with boiling water, rinse it with strong liquor, and wipe it dry thoroughly.

Place the cross-cut plums in the jar, one layer of plums and one layer of granulated sugar.

Arrange the plums and sugar.

Pour in about 1/3 of white wine (red plums are juicy and will soak out a lot of juice)

Seal the lid of the container and place it in a cool, dark place. If possible, put it in the refrigerator to keep it fresh.

You can drink alcohol after about half a month, and the best taste will be achieved after 45 days.

Plum wine can improve digestion

Plums can promote the secretion of gastric acid and gastric digestive enzymes, and increase gastrointestinal motility. Therefore, eating plums can promote digestion and increase appetite. It is a good food therapy for people with gastric acid deficiency, fullness after eating, and constipation. Blood pressure reduction, catharsis, and cough relief: Plum kernels contain amygdalin and a large amount of fatty oil. Pharmacology has confirmed that it has a significant diuretic and blood pressure reduction effect, can accelerate intestinal motility, promote the discharge of dry stool, and also has the effect of relieving cough and expectoration.

Plum wine precautions

The taste of liquor can be freely selected according to your own preferences, but it must be high

The moisture of the plums should be completely dried or wiped dry, and the knives and wine-soaking utensils should be sterilized.

Wine containers are available in some large pharmacies and supermarkets. I use a 20-jin container for red plum wine and a 15-jin container for yellow plum wine.

Try to choose soft white sugar, which tastes better than granulated sugar. Do not use rock sugar, which is not easy to melt.

It is better to choose harder plums for preservation. You can add white wine as you drink it, or you can remove the plums layer by layer after soaking.

Keep the wine container in a cool, dark place, preferably in the refrigerator. If the container is too large, avoid direct sunlight.

The longer the soaking time, the better

After soaking for a week, the astringency of the red plum wine begins to fade, and the sweetness comes out after two weeks. If you are in a hurry, you can drink it at this time. This method is very good for making plum wine and apricot wine. As long as the disinfection is in place, the success rate is 100%