52-degree liquor is 30 ~ 40 degrees after soaking in green plums. It is best to choose high-quality pure grain wine with a degree of 52-60, and the degree of brewed plum wine is between 30-40. Soaking wine with green plum will produce a lot of fruit acid in the process of green plum fermentation, which will dilute the alcohol and reduce the alcohol concentration.

The method of making plum wine is actually very simple. The raw materials of plum wine are only plum and wine, and there are no other auxiliary materials. The production process is also very simple.

Brewing method of plum wine

Pick out the stale and damaged plums first. Prepare a pot of salt water, pour in green plums, turn and knead, and soak for about an hour to remove astringency and pesticide residues. Then remove Mei Di and wash the plum again. Drain the plums. Then use a cloth to absorb water, and air-dry it until you see the fluff of green plums.

Put all the plums in a glass bottle, and add more than 50% white wine. Let the green plums soak for two weeks before putting sugar, which can make the finished green plums bulging and wrinkle-free. At this time, add 15-20 pieces of dried perilla leaves to add a unique flavor to plum wine. Generally, it can be drunk after 6 months of static soaking, but the longer it is, the better it tastes.