When soaking wine with plums, a large amount of fruit acid will be produced in the process of plum fermentation, which will dilute the alcohol and reduce the alcohol concentration, generally around 10-20 degrees, so the liquor with 42 degrees will become 22 to 32 degrees.

It is best to soak plum wine in 50-degree liquor, because plum wine soaked in high-degree liquor is relatively rich in aroma and mellow in taste, and it will get drunk if you drink too much.