How to make prune wine

1. Pick ripe, fresh and unbroken prunes, remove the leaves and stalks, and wash the prunes with a high degree of white wine, I used Erguotou.

2. Clean and dry the wide-mouth jar in which you made the plum wine.

3. Put the prunes and rock sugar in layers, i.e., one layer of prunes, one layer of rock sugar, into the bottle, and then finally pour in all the wine, so that the wine diffuses over the prunes, cover tightly, and keep it away from light for three months at room temperature.

4. After opening the bottle, quickly separate the pulp from the wine. To drink, pour a small glass and add ice and honey for a refreshing sweetness.

Cooking tips

1. Fruit. Wine can be made from any fruit that is fresh, intact, and ripe. Fruits that are in season and ripe are the best. Otherwise the brewed wine will have a sour and astringent flavor.

2. Wine. The flavor and alcohol concentration of the wine will affect the aroma of the fruit wine. Colorless, no special flavor distilled liquor as the base, such as grain wine (rice wine, sorghum wine), fruit wine (rum, etc.) can be. Don't choose a liquor that has a strong flavor of its own, or it will tend to overpower the flavor of the fruit.

3, sugar. Sugar is the catalyst here. Icing sugar is recommended over granulated sugar.

4, winemaking containers. Metal and plastic are not suitable. To choose a strong sealing glass containers. Not only is it easy to operate, but you can clearly observe the changes in the fruit. If you are worried about the glass container sealing is not good, you can, as I do, cover the clean plastic wrap thick, and then tightly cover the bottle.

5, cleaning fruit. Fruits must be cleaned to remove surface residues of dust, bacteria and insect eggs. There are two ways to clean the fruit, one is to wash with water, but must be thoroughly dried, otherwise it is easy to lead to brewing failure; the second is to use a high degree of white wine to clean, so do not have to dry, can be brewed directly.

6, the method of brewing. There are generally two kinds, direct method and conversion method. The former is suitable for fruit with high water content; the latter is suitable for fruit with less water content.

7, the proportion of materials. The most important thing in winemaking is the proportion, that is, the proportion of fruit, wine and sugar must be right. Direct method is to let the fruit natural fermentation, so 500 grams of fruit add 60ML of sorghum wine to enhance the flavor, the amount of sugar varies depending on the sweetness of the fruit, generally 150 grams -200 grams of rock sugar taste the best. Conversion method with wine is more, 500 grams of fruit to add 500ML white wine is appropriate.

8, fruit wine preservation. Must be placed in a cool and light location to avoid oxidation and volatilization. Brewing three months can be opened, the longer the better. After opening, it is necessary to pulp and slag with gauze filtration, in addition to bottling the same placed in a cool place to avoid light to stabilize the wine, the flavor will be better. Try to avoid unnecessary shaking during the period.