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1
Select the green plums and pick out the broken ones. It doesn’t matter if there are scars. There is a layer of fluff on the surface of the green plums. Wash them several times and clean them. You can also wash them with salt. -
2
Wash the green plums and dry them in a cool and ventilated place. If you are in a hurry, you can dry them with paper. It is a bit paper-consuming. There should be no water on the surface, otherwise the wine will be spoiled. Take a toothpick. Remove the pedicle. -
3
The 53-degree white wine I used was sealed in a glass bottle, scalded in boiling water, dried, and then rolled over in wine for secondary disinfection (make sure it is water-free and oil-free!) In this way, just put the green plums into the bottle, seal it with rock sugar, and finally pour the wine. -
4
It’s been half a month, so far it doesn’t seem to be a failure. It is said that the taste will be better if you drink it for more than half a year!