Materials:

1. Formula: green plum (half cooked), crystal sugar or honey, malt powder, rice wine or corn wine.

2. Proportion: Take 45% rice wine or corn wine 100 kg as an example, and the cooked plums are 25-35 kg.

22-25 Jin of crystal sugar or honey, 4 Liang of malt powder. (If there are less or more raw materials, it can be calculated according to some proportions, and the proportion must not be too large, otherwise the quality of the wine will be unstable and the quality of plum wine may not be very good. )

Operation:

1. Wash plums and dry them thoroughly.

2. The sterilized earthenware jar (later glass jar) is filled with plums, crystal sugar or honey, then 45% rice wine or corn wine is poured and sealed.

You can open a bottle for drinking after 3.4 months.

4, rock sugar and honey are added at one time, and finally malt powder is added.

5. After opening the bottle, stir it evenly with a shovel made of plastic products (iron or copper and aluminum products cannot be used, which will oxidize and affect the quality of the wine), seal it, and then let it stand and settle (about 36 hours).

6. Open the seal and put a cotton towel (which must be pure cotton) on the mouth of another earthen altar. The mouth of the altar is very strong, and it is tightly tied to the neck with a rope. Use a plastic ladle (iron and aluminum can't be used, which will oxidize and affect the quality of wine) to scoop the wine in the original crock into a crock with a pure cotton towel (the towel mainly filters the pulp fiber and sediment of plums), filter it, seal it, let it stand for about 36 hours, and open the crock to take out the crystal clear, sweet and refreshing plum wine. If there is any wine in the bottle, remember to take it out.

Exercise 2

Natural fermented plum wine

Materials:

7 Mature plums are 65,438+00 kg, and beekeepers are now beating 65,438+00 kg of plum honey, 5 kg of sugar, 5 kg of filtered water, 2 ounces of calcined oysters or 40 grams of calcium carbonate.

Operation:

1. Rinse the green plum gently with clear water 1 time. Then put it on a bamboo curtain and put it in a cool and ventilated place for 8 days (about 3-4 days)

2. Put it in a clean pickle jar, first put the calcined oyster at the bottom, then add plums, honey and filtered water.

3. Ferment at room temperature of about 30 degrees for 4-5 days, and add 2 kg of white sugar for the first time.

4. Continue fermentation 1 week, and add 2 kg of sugar for the second time.

5. After 2 weeks of fermentation, add 1 kg white sugar.

Turn to the room below 6.30℃ to continue fermentation and aging for 3 months, then open the lid and open the bottle for drinking.

Note that all materials should not occupy more than 80% of the tank volume, and the liquid in the tank will expand and overflow during fermentation.

Characterized by solving the technical problem that excessive plum acid with pure plum honey as the key can not trigger the start of fermentation.

It not only solved the fermentation problem, but also increased the flavor and nutritional value of plum wine. There is no need to fool consumers by soaking plums in white wine.

When you feel tired or lazy in summer, a glass of frozen plum wine can drive away boredom and make you feel refreshed.