2. Ask for fresh plums (green plums), so that the taste can be brewed. For white wine, I recommend you to use Tibetan Tibetan spring wine, because their water is natural and sweet, and it is brewed from highland barley. It is healthy to drink while drinking, and it tastes great!

3. The production process is long, so I wrote it down below.

This is a matter of opinion.

Ingredients: green plum, white wine, yellow rock sugar.

Practice:

The ratio of green plum: white wine: yellow rock sugar1:1:0.7 (one catty of plum+one catty of wine+seven sugars)

1. After buying green plums, wash them with clear water (remove the pedicel and erase the black stains on the epidermis);

2. Boil the water in a clean, oil-free and odorless pot, then pour the plums in, immediately pour them out (quickly, or they will become ripe plums), and rinse them with cold water for a while (supercooling);

3. After the green plums are washed, the balcony is swept dry with a bamboo screen device; Clean the wide-mouth glass bottle, wipe dry the water, and disinfect it with a little white wine;

4: Fill the bottle with plums, put them in layers of plums and sugar, slowly inject white wine (not too big), add them to 89 portions, cover the bottle cap and place them in a cool place. (The sugar can be put in twice, and the remaining sugar can be added after the first sugar is dissolved; After soaking for a period of time, shake the sugar settled at the bottom of the bottle regularly. )

The rest thing is to wait, as soon as possible, you have to wait for more than three months before you can drink plum wine. It is said that wine is well aged, and the taste of plum wine is guaranteed for more than one year.