500 grams of fresh prunes, 80 grams of sugar.

MethodsWash the prunes, add sugar, mash them into a porcelain jar, cover it (not sealed, leave a little space), and naturally ferment into wine for about 7-10 days. Then twist the juice with gauze, that is, made of about 12 degrees of prune liqueur. Then pour it into a pot and boil it. When it cools down, bottle it and keep it sealed. The longer the better. [5]

Formula 2

Part of the ingredients for making prune liqueur

Process Raw material selection→cleaning→extruding juice→heating→fermentation→pitching→storage→bottling→pasteurization.

1. Selection of raw materials: choose fresh and ripe prunes with small juice centers, and remove fruit stems, weeds and dead leaves.

2. Washing: Rinse with running water for 10 ~ 15 minutes, wash away the sediment and other impurities, drain the water.

3. Juicing:Mash the raw materials in a bucket or vat, and then twist the juice with clean gauze. Every 100 kilograms of prunes can be squeezed out about 70 kilograms of juice.

4. Heating:Pour the juice into an aluminum pot and heat it to 70 ~ 75 ℃ (can not use iron pot). 15 minutes later, the protein and other impurities can be solidified and separated.

5. Fermentation: When the juice cools down, siphon out the above clarified liquid and transfer it to the fermentation tank (all the vessels need to be sterilized before fermentation, i.e., sulfur yellow burning and smoking for 8-10 hours). Add 2-3 kilograms of wine juice per 100 kilograms of juice, mix well, cover the tank, room temperature is maintained at 25-28 ℃, 3-4 days after the alcohol up to 5-6.

6. Add: siphon the fermented wine into another tank or barrel, according to the fermentation alcohol add 60-65% of white wine until the alcohol reaches 20%, and then add 10-12% of the cane sugar, and then add the sugar. Stir well and cover.

7. Storage:Store at 10~15℃ for two months, then change the barrel again.

8. Bottle:Strain the wine with gauze and bottle it. [1]

9. Sterilization:Even the bottle is sterilized in hot water above 70℃ for 10 minutes, then it is ready to eat.