Plum wine is a common fruit wine in spring and summer, and many people make their own plum wine at home, especially when the plums are ripe. The practice of plum wine is relatively simple, but there are many skills and precautions, especially the choice of ingredients, some people will use green plums, some people will use yellow plums. Then plum wine with green plums or yellow plums? Let's look at it below!

Most of the cases will choose the green color, hard flesh. Yellow plums can also do the trick, but ripe or bruised plums will make the fermented wine cloudy, so choose green plums that are intact.

There are many uses for plums, they can be made into wine, fruit vinegar, jam, and pickled into plums. It's better to make your own without additives than to sell them commercially. The wine can be made from green plums or ripe yellow plums.

Every year, when the plums are ripe, they make plum wine, which is like an annual poem. The plums that start to come on the market in April are from the area of Zhaoan in Fujian and Puning in Guangdong, and the plums from Jiangsu and Zhejiang wait until May or June when they come on the market in large quantities.

Not yet ripe green plums, eaten raw sour teeth, soaked in wine, plus rock sugar, on the strengths and weaknesses. The acidity of the plums, the sweetness of the rock sugar, through the wine aroma ripples open, the body and stomach, especially suitable for women to drink. Brew your own, just to see the plum wine color and aroma changes, the heart will be full of joy.

Brewing plum wine to choose the fruit is large, small nucleus, thick flesh of the plum, this kind of plum to make plum wine is more economical, the flavor is also very unique. Shaoxing Shangyu Fenghui village where there is a green plum planting base, the base of the varieties is the wintergreen, wintergreen is a kind of Zhejiang large green plum, but also the only slightly fruity green plum. It is the best choice for making plum wine.

The origin and variety of plums determine the flavor of plum wine. The origin of Chinese plums is mainly concentrated in Zhao'an Hongxing in Fujian, Puning in Guangdong, and Luhe in Shanwei; green plums in Jiangsu and Zhejiang are concentrated in Lishui in Nanjing, Chaoshan in Yuhang in Hangzhou, Changxing in Huzhou, and Xiaoshan in Hangzhou. Taobao can prioritize these origins when selecting plums. The ones sold on the market are unripe plums, because ripe plums are not good for preservation and transportation, and they are not very available, so if you can get them, you can make "ripe plum wine". In Japan, vintage matured plum wine is sold at a very high price.

How to make plum wine

Ingredients:

Ingredients:

Main ingredient: 2500g of plums

Supplementary ingredients: rock sugar in moderation, Jiujiang double-steamed wine 5l

Steps:

1. Pick plums that are large, hard, and with a greenish skin

2. Soak them in salted water and then wash them thoroughly with cool boiled water

3. Dry them thoroughly, and they must be left without a bit of water. Do not hang

4. This is 2.5L of Jiujiang double steamed wine, it is said that this bubble plums have the best effect

5. Open the lid and pour out a bowl of wine

6. Plums one by one in this bowl of wine to wash

7. Over the wine plums into the wine bottle

8. rock sugar according to personal taste to add, this will be consumed in the wine under the action of sugar, it is said that 5 pounds of wine to 3 pounds of rock sugar. I don't like to eat sweet, so put less than this standard

9. Add the icing sugar after sealing the lid, save three months to drink, but the longer the plum wine soak the better, generally a year before opening

Tips:

Plums must be washed and dried, otherwise the plum wine will deteriorate