Li Zichang time soaking in wine will absorb too much alcohol, coupled with long-term fermentation, if eaten directly, the taste will be too heavy and the taste will be bad. Take out the green plum meat and dry it in the sun or oven. It will become a super delicious "dried green plum". First, pour the pitted plum meat into a deep pot and add 250 grams of yellow rock sugar. If friends like to eat sweet things, you can add some rock sugar appropriately. Let it cool a little, put the plum sauce in a glass bottle while it is hot, cover it tightly, cool it thoroughly and put it in the refrigerator.

The ripening season of plums is May every year. At this time, plums will be fresher, more seasonal and suitable for brewing. The brewed plum wine is very delicious and full of wine aroma. Therefore, if you soak plum wine, it is best to mix plum juice or mashed pulp, sugar water and yeast into the fermentation tank. On the first day, it was sealed with sealing cloth and aerobic fermentation was adopted.

Take out the green plums, put them in a basket and dry them in the sun for two days. Because of the rain these days, I have to air-dry plums in a ventilated place so that the water won't evaporate too much. If plums are exposed to the sun, they will lose more water and shrink. ) Plum wine comes from the magic of time. Last Mid-Autumn Festival, a friend suddenly sent a message saying that she had made an altar of plum wine and invited me to taste it. When I got there, she was already waiting for me with warm wine. Amber jade liquid and nectar rippled in the cup, which was pleasing to the eye.

Plum wine is a very common fruit wine in southern China. Under normal circumstances, I will soak at home every one or two years, each time I can soak 30 to 40 kilograms, and I can drink for a long time. Therefore, there are always several cans of plum wine at home. Choosing a large glass sealed container can avoid the acid erosion of fruits and observe the brewing changes at any time. Metal and plastic containers are not recommended. After the bottle is washed, scalded and exposed to the sun to remove water, screw on the lid and shake the inner wall with a little wine before pouring.