When I watched the Japanese TV series "Haijie Diary" last year, I couldn't forget the jar of crystal clear green plum wine brewed by my grandmother in the movie. In the movie, plum trees that have survived for 55 years in the courtyard have accompanied the growth of the three generations of the Xiangtian family. The tradition of grandmother planting plum trees, picking green plums and insisting on making plum wine year after year has been passed down and become a unique time memory in this family. Finally, at the end of this year's green plum season, I bought ten pounds of alpine plums in Yunnan. I have been looking forward to it for many days. After receiving it, I made green plum wine, green plum and plum sauce. Good color, no bumps of green plum can pick out the plum wine, there are slight bruises and scars, and more yellow plums pick out to make green plum or green plum sauce.
Pick out the green plum with a soft flesh, a brighter color, and a good skin. Use a toothpick to carefully pick the pedicle.
Give the plums a green, add salt, and then make the salt evenly, and gently rub the surface on the surface until the green plum turns and the juice flows out.
Then use salt water for two hours to remove bitterness. Change the water twice during the period. If the summer is too hot, remember to get it indoors, otherwise it will be too soft. Don't ask me how I know it. Hahaha.
Remove and drain the water and spread it on a bamboo sieve to dry naturally. Be careful not to expose to the sun, do not leave it overnight, and it will take a long time or the temperature difference between day and night will easily breed bacteria.
Wash the jar with sparkling water, sterilize it with boiling water several times, and dry it. Both green plums and bottles must be dry. Because I hope I can have amber wine in the end, I use a large piece of yellow rock candy. Of course, ordinary rock sugar can also be.
A layer of green plum a layer of rock sugar into the bottle, and finally poured into the wine without green plum, sealed and covered. The ratio is [wine: green plum: yellow rock sugar = 1:1: (0.5 ~ 0.7)].
It is recommended to use about 35 degrees of wine. The wine with higher degree is conducive to preservation. Ordinary grain wine can be like Erguotou, Guangdong rice wine and so on. See your personal preference. I used 29 degrees Jiujiang double steaming, and 38 degrees of Mianzhu Daqu, separated by two cans. After the wine is added, the plum will slowly float up, and the plum that has just begun to float will change color with the air, which is normal. After a night, the plum began to turn yellow. After a month or two, the plum will slowly sink and slowly wrinkle.
The task is reached, and the rest is handed over to the time! The varieties of rock sugar, wine and green plum are different, and the final taste will be different. In fact, it is not difficult to do, it is to test patience. Before melting the sugar, gently shake the bottle every day to dissolve it, then let it stand. After the plum wine is soaked for about three months, it can be drunk, but the flavor may not be very strong, and the taste will be more abundant in one year.
The taste of green plum, hope can be good. Wait until next summer, when you want to drink a cold and hearty drink, add some ice to the plum wine, throw a plum and throw it in, mix it with soda water into a plum wine, and scream and drink.
1, the container should be fully disinfected; 2, plum or container must be dry and can not have water; 3, the wine must not have plums; 4, alcohol with low alcohol concentration is not good to save, try to choose about 35 degrees. 5, when using salt, plums, gentle, haha, too heavy will hurt the peel.