I have been doing plum wine for several years. I have tried sorghum, sake, and skin. I tried the recipe of honey fermentation this year. It is three months. The taste and taste are much better than before, and the degree is low. In the chilling season, I have a cup of sweet and sour in the spring, and suddenly I am too fearful of the passage of time. I began to look forward to the spring of next year, and the new year’s green plums are full of branches.
[Screening] The plums with sputum on the surface cannot be brewed, and they will be spoiled during the fermentation process. A sturdy plum can be used to make something high-temperature processed such as plum sauce.
[Take the pedicle] Use a toothpick to gently remove the plum syrup, taking care not to poke the plum. If the pedicle is fermented, it will cause the finished product to taste bad.
[Killing] Wash the plums, then use a thick salt to lick a cockroach, be careful not to rub the plums. Keep the salt and marinate it to the water of the green plum, which takes about 1-3 hours.
[Dry to dry] After washing, wash the salt by water and dry it thoroughly. On the left is before the killing, and on the right is after the killing.
Fresh basil and calcined oysters are air-dried, and the glass containers are sterilized with boiling water and dried. The rock sugar is divided into five equal parts.
Make sure that the container is free of oil and water, the bottom of the calcined oyster, a layer of green plum and a layer of honey, and finally capped with a piece of rock sugar, add pure water or cool white. The entire container is reserved for two minutes, sealed and protected from light.
Open the container twice a day, morning and evening, and apply the air produced by the yeast. The liquid bubbles and taste produced by the fermentation were observed once a week, and a small amount of sugar was added as the bubbles began to decrease.
When adding rock sugar, you can gently stir the bottom of the honey with water-free chopsticks or a spoon. The resulting rich foam is a strong expression of yeast.
When all the sugar is added and the bubbles are significantly reduced, the container is sealed and stored in the dark for three months.
1. The green plum wine produced in this way has a low degree, and it looks like the 11th degree, but no matter the taste or the taste, it is much better than the direct use of wine to make the plum wine. 2. Calcined oysters are sold in Chinese medicine stores, which can inhibit the acidity of the green plum itself, so as to avoid excessive acidity affecting fermentation. 3. Perilla can be added or not, anyway, I did not add ~ (≧▽≦) / ~ 4. When the stomach is cold, drink a cup of green plum wine, the stomach immediately warmed up. 5. If you have any other doubts, please refer to the Q&A at the bottom of the page.