2. Soak the green plum in salt water for about 5 minutes, and then clean it.

3. Wash the cleaned plums evenly with a knife and fork, and then dry the water. At the same time, sealed cans containing plums should also be disinfected with boiling water. Remember to make sure there is no water or oil, so dry the water together.

4. Put the dried plums into a sealed jar without water or oil. Spread a layer of plums and a layer of rock sugar in turn. Pour rum after spreading, and leave a gap with plum rock sugar, not too full, otherwise it will be easy to blow the sealed jar after expansion. Remember to pay attention to safety when opening cans in three months. It is quite dangerous to experience expansion and explosion when soaking other wines before.

The last and most important step is to label the plum wine, put it in a cool and dry place, wait for the baptism of time and let it ferment naturally. In the long waiting process, the green plum will gradually fade away, and its own fruity aroma will be slightly sour into the wine until it turns amber. Under normal circumstances, it will brew for about three months, and then you can open a bottle and enjoy it.