I have Qingmei wine , this wine is mellow and mellow, and it is dedicated to intoxicating poetry immortals. Winemaking is even more about making love, and wine tasting is really about making love. I remember the first time I made green plum wine. Almost with great expectations and joy. From plum to cleaning one by one, purchasing white wine and old rock sugar , and then soaking wine. This is an extremely joyful process. Looking forward to the conversion of time to give it an endless texture. Looking forward to the arrival of autumn harvest, let’s start the jar and drink it!
For those who love wine, they probably like to soak fruits in all kinds. I have green plums, bayberry, cherry, plums, croquettes, kidnapping , hawthorn, yellow apricot, yellow peach, olives , lychees, golden cherry japonica , yellow skin fruit , mud jars, glass jars. I have been soaking wine for five or six years. Every year, I will soak a batch and drink it along the way. The soaking ratio is almost the same, but generally one pound of fruit plus two pounds of wine (forty-degree country rice wine), and half a pound of rock sugar (if Xisian is soaked, add the amount).
wine soaked in wine mainly consists of special fruits as ingredients or raw materials. The raw materials and base wine choices are:
- soaked wine raw materials: fruits have better acidity . Rock sugar is originally needed to be added when soaking wine. Some base wines used to soak wine also contain sugar, so the fruit is a bit sour and the finished product will have a more balanced flavor. For example, these fruits are very suitable for wine making: lemon (including lime ), citrus (including oranges, kumquats, etc.), bayberry, pineapple, strawberry , plums, raspberry , apple (recommended green apple ), hawthorn, cherry (choose a sour variety), apricots, and grapes. Sometimes there are exceptions, such as lychees. Although they do not have any obvious acidity, they also have a unique and good flavor when soaked. There is also the wine brewed by , stinging pear, , which is also very popular nowadays. You should try fruits like with caution: such as banana, cantaloupe, watermelon, durian, avocado, star fruit .
- base wine for soaking wine ( raw liquor /raw wine): The alcohol content of base wine is better than 35 degrees, at least not lower than 20 degrees . In case bacterial growth and bubble failures are caused. The base wine has a soft texture and is better with no obvious special flavor. This is not absolute, but is common in most cases. If you want to highlight the flavor of a certain fruit, you naturally need to soak it in wine that is not very popular. The result of a certain flavor of fruit and a certain special flavor of wine is even more surprising, such as cherry and rum , and apple and brandy . Therefore, it is usually OK to use these wines to soak them: scented/-meter-scented white wine , gin (also known as gin), vodka , brandy, rum. In addition, you can also use highly fermented wines, such as rice wine and refreshing rice wine. The alcohol content can basically reach about 20 degrees. The taste is soft and clean, which is more suitable for highlighting the aroma of fruits. The degree is relatively low, so you can drink a few more sips. Please try wines like with caution: whiskey , wine, beer.
Personal suggestions for soaking wine:
If you like high-alive wine, soak it in white wine. If you cannot drink alcohol, soak it in rice wine or rice wine, which will have a low degree. Generally, when soaking white wine, dry medicinal materials are 50 degrees. If it is too low, some ingredients cannot be precipitated. If it is fresh plants, it is recommended to use 55 degrees, and fresh animals are recommended to use 60 degrees.
The method of soaking medicinal materials in the rice wine is to add the medicinal materials to the rice wine, put them in a stewing pot, seal them with water and heat them to 80 degrees Celsius, and after they cool naturally, move them to a clean glass bottle to seal. With appropriate heating, the medicinal materials can be sterilized and insect-killed, and the dissolution of the active ingredients can be accelerated. In Chinese medicinal materials, bacteria and insect eggs are inevitably found, which must be killed.
Soaked wine means dried fruits for stews, mulberries, etc., which should be steamed and dried before use; fresh fruits for green plums, bayberry, hawthorn, yellow apricots, olives, lychees, etc., among which the soaked lychees wine should be soaked with a kernel. Here I will talk about soaking lychees. Use black leaves for lychees. Remove the shell and boil them with a core, soak them in sugar and then soak them in wine. It is very nourishing. If you drink too much, you will get angry and you will get fat. Lychee wine mainly has the effect of nuclear potency and must have nuclear bubbles. The use of black leaf lychee is mainly because of the large core of the core, which is relatively smooth, and is the designated variety for use as medicine.Other varieties can also be used as medicine, but some of them are very small or have no seeds, so they cannot be used as medicine.
The green plum looks extremely green, a small and attractive, but it can drool. Ripe plums are not recommended to eat raw, because they are not only toxic but also very sour. So either make them into jam, or make them into dried plum , or soak them in vinegar to make plum vinegar, or soak them in wine to make green plum wine! You can also make it into green plum green tea , sour plum soup, candied plums, etc., which makes people love it.
You can make green plum wine when it is launched at the end of March or early April every year, using Fujian Zhao'an green plum, 36-degree grain wine, and Yunnan yellow rock sugar. The ratio is one pound of green plums + half a pound of rock sugar + one and a half to two pounds of wine. Choose Qingmei and start from the geographical indications of 4 countries. Search directly on Taobao: Puning Green Plum, Luhe Green Plum, Eryuan Green Plum, Zhao'an Red Star Green Plum. Generally, the plums on the Internet start from 5 kilograms, and 2 cans of wine are brewed and 1 can of plum sauce is just right.
tried three different plums, Puning , Zhao'an , and Eryuan. Puning has higher acidity, and the fruit aroma of Zhao'an and Eryuan is stronger. Plums from three producing areas are paired with different base wines and sugars. The high-ripe plums have a stronger aroma and a softer taste. If the plums are more ripe after Qingming Festival, then you can increase your alcohol content! The proportion is one pound of green plums + half a pound of rock sugar + two and a half pounds of wine. I soaked in wine with yellow rock sugar. The color of the wine is amber, which is very beautiful. Or use honey instead of sugar to make the plums more fragrant. The base wine can be used with vodka, rice sauce, sweet potato sauce, gin wine or whiskey, and some people use sorghum wine. Put the rock sugar and plums into the bottle and fill it with wine and seal it. After letting it stand for half a year, you can taste it. It can be opened in almost winter. The foam starts to be white, and then slowly turns into a beautiful amber color. Before opening the pot, you should have some breath and wake up for a while.
In addition, green plums can also be made into green plum brews that quench thirst and heat quench, such as:
Green plum juice/vitamin: 4 liters of glass bottle, 2 kg of green plum, 2 kg of sugar, 1.5 liters of fruit vinegar. It is equivalent to changing the base wine of the green plum wine to fruit vinegar , and adding more sugar.
Green plum puree/candied plum/plum juice: candied process, no need to add vinegar, 1:1 plum rock sugar. Marinate for at least 90 days to produce juice to balance the high acidity of green plums. Put the rock sugar and plums into the bottle and seal it. When the rock sugar melts and the plums become wrinkled, the stock solution of the plum juice is ready. When drinking, mix water or carbonated water in a ratio of 1 to 4 or 5. The taste is really great. You can add ice when it is hot. The strong fragrance of plums is really addictive.
Salted plum: The method is as above, just replace marinating with sugar to marinating with salt to making salty plum juice.
Talk about some key points for soaking green plum wine:
1. Specifications: I have to soak it in a bottle of ten pounds of wine, four pounds of plums, two pounds of sugar, about six pounds of wine, it is best to soak it in a bottle of ten pounds of wine, just full. Or five kilograms of plums about one and a half kilograms of yellow rock sugar, and the rest is filled with rice wine at a little over 40 degrees. Or use twenty kilograms of glass bottles, six kilograms of green plums, thirteen kilograms of white wine, two kilograms of rock sugar, and a small handful of wolfberry. After soaking for three years, it will be in the color of Pu'er tea and has a very good taste. Or a 4-liter glass bottle, 2kg green plum, 1kg sugar, 1.8 liter 35-degree soju (fruit diary). This is the way a Japanese housewife makes it a classic home-scratched Japanese plum wine.
2. Plum: You can choose sour green plums, yellow 80% ripe green plums or ripe yellow plums. If the plums are more ripe after Qingming Festival, you can increase your alcohol content! Soak the plums in water and salt for several hours to finish the brine. Clean them while cleaning them. Then dry or wipe dry, remove the stems on them or pick off the black stem inside. If you don’t care about the plums becoming wrinkled, you can use the whole plum directly to soak the green plums, omitting the practice of scraping the opening with a fork or poking holes with a toothpick. If you want to prevent the soaked plums from shrinking and shrinking, you must do your homework before soaking.Each plum is cut with a knife. Soak it in wine for a month first, then add sugar so that the plums will not fade and will mature in three months and can be drunk. If you don't put the whole knife in and add sugar, it will take a year to mature, and the plums won't be beautiful.
3. Sugar: Soak the wine with yellow rock sugar. The color of the wine is amber, which is very beautiful. Or use honey instead of sugar to make the plums more fragrant. There are more plums and less rock sugar, and the ratio of green plums to rock sugar is basically 6 to 1. You can’t put too much rock sugar. If you have more sweet words, it’s not much better than drinking sugar water. The most important thing about green plum wine is sour and refreshing, but the sweet and greasy one is not green plum wine.
4. Base wine: It is best to use rice wine at about 40 degrees soaked in fruit wine. The wine has too high a fruity aroma, and it is all about wine. Generally, it is about 35 degrees. You can choose Jiujiang Double Steamed Rice Wine, Vodka, Rum, Japanese Soup, Sweet Potato, Brandy, Gin or Whiskey. Some people also use sorghum wine ( Xiaoqu wine or refreshing fragrance). It tastes very delicious when soaked.
5. Soaking method: Add rock sugar first and the plums will float. If the jar is big, you must add the amount of plums and wine. Try to fill it up. The wine covers the plums, otherwise the plums that come into contact with the air will be oxidized and turned red. You can also use the sugar method after the sugar is added, first adding plums and wine, so that the plums will sink to the bottom and will not oxidize or discolor. Then add sugar after a month.
6. Time: Basically, I soak 100 kilograms every year. After soaking for more than half a year, the taste will be better in one year. It basically has no alcoholic flavor and only fruity flavor! Make plum wine . Generally, you have to take out the plums after soaking for about half a year, otherwise it will become bitter. I have been dipping myself for about six years and I have said that the best drinks I have ever tasted.
Other types of plum wine:
1. Brown sugar turbid plum wine : +1.5% Brown sugar . The brown sugar has a strong taste and the plum wine has a mellow taste. Generally speaking, plum wine using brown sugar will have a stronger and more fragrant taste than white sugar. If you pursue a strong and mellow taste, it is worth recommending. The flavor is strong, and a hint of refreshing the plums can be seen in the thick sweetness of the brown sugar. However, this flavor configuration makes it more like a "brown sugar wine" than a "broken sugar wine", which is much different from the sour aroma, refreshing and sweetness pursued by plum wine.
2. Red taro plum wine/Purple potato plum wine/Potato red plum wine: +0.1% sweet potato juice. The red is attractive, the taste is rich, and the plum wine is mellow.
3. Perilla Plum Wine: The biggest feature is the bright ruby color, which can leave a deep impression among the plum wines at a glance. Such a stunning color mainly comes from the perilla added during the manufacturing process, which is quite a bit like Japanese perilla soju. In terms of flavor, it is just right in sweetness, so it will not be sweet and especially easy to eat. However, Perilla has a strong presence, which somewhat covers the limelight of plums. Fortunately, it has a soft texture and still has a sweet flavor overall and will not be astringent.
4. Tea Plum Wine:
① Matcha Plum Wine: It is a tea extracted using a special "scented cold fried" method, plus plum wine, the tea and plum flavor are diluted together, which is very clear and delicious. As soon as you enter, you will first feel the sweet and sour green plum flavor, and the final rhyme is Uji Tea 's unique slightly bitter tea aroma, which is a very special plum wine. Suitable for ice-cold drinking, a cup in summer refreshing and cooling off!
②Burcha Plum Wine/Green Tea Plum Wine: The main feature is the "magical combination" of green tea + plum. It is indeed eye-catching enough as a selling point, but in fact, you will find that the compatibility between green tea and plum is difficult to compliment. Especially when drinking directly, the astringent taste is straight at the front, and the first impression it gives is not outstanding enough. Because of its strong taste, it is really picky. However, if you drink it with soda, the taste of green tea in the wine will be diluted, and with the carbonated presence, it will taste better.
③Black tea plum wine
5. Honey plum wine: Use honey instead of sugar to make the plum wine taste more intense and delicious.
6. Salt Plum Wine:
① Sea salt Plum Wine: Fresh plum + sea salt + black plum juice . Eating sea salt can make the plum wine taste more full and rich, while black plum juice can harmonize the salty and fishy smell of the sea. With a rich and complex fermented wine as the base wine, it perfectly combines the flavors.
②Salted plum wine: fresh plum + salted plum, combined with a bottle of maize wine, this spicy plum wine has formed. The unique refreshing taste of the thick and juicy green plum, and the ripe aroma of the wine bottle. The slightly sour taste of the salted plum, this unique and strong taste is extremely tempting.
7. Double-strength plum wine/Double-stuff plum wine/Double-aged plum wine:
①Double-aged plum wine: It is a two-year-old plum wine that is put into two batches, using the ultimate "fermentation and maturation" technology of the old plum wine shop. The brewing process is unique. Add fresh plums to the plum wine that has been aged for 1 year and aged for 1 year. The taste is better, sweet and delicious. The delicate and gorgeous aroma is almost comparable to brandy. The sweetness, slight sourness of the plum and the strong flavor of alcohol spread in the mouth, with an elegant and heavy feeling, but it will never make people unhappy. It is suitable for savoring the days of "stealing half a day of leisure".
②Double-inducing plum wine: It is difficult to achieve the ideal concentration by soaking the plum wine. Most plum wines you drink have a sweetness greater than the flavor of the plum. It is wonderful to drink double ingredients directly. One more bit more will make you beautiful, and one less bit less will make you light. It has the firm acidity of green plums, and the aroma of yellow peach and pineapple brought by ripe plums. The aftertaste is accompanied by the light and elegant -meter fragrance , which is a good thing that no newbies and veterans cannot find.
8. Turtle Plum Wine/Crispy Plum Wine/Prune Plum Wine:
① Turtle Plum Wine: It is fermented by plums with sake or rice wine. The plum pulp content accounts for 45% of the total, which can be said to be very conscientious. As its name suggests, wine is a sticky and turbid wine with opaque color. In addition to the thick flavor that tastes on the tip of the tongue, its aroma is also a gorgeous and rich type. Because of the obvious sourness, the rich flavor will not make people feel greasy. On the contrary, the throat feels smooth and easy to enter the mouth. However, the heavy feeling of the wine staying in the mouth may still not suit the taste of some people. If you want to weaken some sweetness, it is recommended to add soda to drink it. It will be refreshing when blistered with carbonated sourness.
②Sharp plum wine: It is based on brandy. Not only does it add a lot of plum pulp, but it also uses cooked plum jam for seasoning, with a strong, sticky texture and flavor. Although the wine has a viscous feeling, it does not affect your enjoyment. Sour, sweet and spicy flavors are harmonious, and the flavor of the plum itself is just right, which is a wonderful flavor blend. It is refreshing to enter the throat, and the aftertaste of plums in the tail rhyme is very addictive. Even if you drink soda, it will not lose its strong feeling and will even be refreshing.
③ Prune wine: It is plum wine + 4%~8% plum pulp. The delicate flesh is melted in the wine. Compared with ordinary plum wine, it has a more mellow taste and a more plum aroma. If you drink it in one sip, you will have the aroma of the wine and the sweet and sweet plums, which is very wonderful. The taste is particularly strong because during the brewing process, it uses brandy as the base raw wine and soaks it in the plums for 1 and a half years, and then adds the ripe plum sauce extravagantly, so you can taste a very sticky and thick fruity flavor when you enter it.
9. Fruit plum wine:
① Citrus plum wine: It is green plum wine + 4%~8% grapefruit flesh. Based on the sweet and sour taste of plum wine, a large amount of grapefruit pulp is added. It not only enriches the drinking taste, but you can smell the fresh and pleasant aroma of plums and grapefruits after opening the bottle, which is the highlight of the flavor of the whole bottle of plum wine.
② Grape Plum Wine: In addition to the flavor of the scent of the magnificent ruby, the pleasing wine can also bring people a sense of visual pleasure, which is very suitable for drinking at dinners and parties. brandy is used as the base wine and grape juice is added, so you can feel the flavor of red wine when drinking, and also have a gorgeous and fragrant aroma. The taste is refreshing, and you can feel the strong sweet, caramel-like bitterness spreading in your mouth after careful taste. However, its flavor defect is mainly because of its strong sweetness.
③Taoji Plum Wine: Green Plum Wine + 40% peach juice. The entrance is like a piece of folded silk, very rich, and then slowly unfolds. The fragrance of peach and plum blossoms are round and round, the wine is mellow and soft, the aftertaste of the back notes is very sweet, and the flavor is highlighted layer by layer, which is very memorable, and has a full fleshy feeling that you can chew and drink.The juice content of up to 40% makes this fruit wine very rich in flavor, so you must add ice to drink it! Let the rich fruity smell slowly melt, leaving a fresh and natural aroma to slowly end.
10. Wine and meal plum wine/burn meal plum wine or stew plum wine
① Wine and meal plum wine: It is shochu + wine meal + green plum wine for 2 years. Very unique. Use soju lees and green plums with strong acidity, add rock sugar, and after 2 years of ripening, add ripe plum sauce. When drinking, the unique fragrance of green plums is very prominent, with a thick and sweet taste, sour but with a hint of sweetness. It tastes best if you drink with ice.
②Sauce plum wine or sauce plum wine: It is to use sauce plum wine as the base wine. It is a rare type of meal sauce sauce . You can understand it as "sauce wine with the soul of sake". Generally, soju is distilled from rice ko or cereal. However, the calcined meal is made by filtering fresh sake and obtaining the wine meal, then distilling under vacuum under reduced pressure, and extracting it. Compared with the taste of ordinary soju, there is more rice aroma. The aftertaste of the plum fragrance slowly relaxes and lingers for a long time. There is also the mango, peach fruit fragrance, and the light rice wine fragrance that only after planting ripe plums.
11. Baking Bucket Plum Wine/Frying Bottle Plum Wine/Bottle Cut Plum Wine:
① Whiskey Plum Wine: Plum Wine is brewed with whiskey as the base wine, and plum wine is stored in oak barrels treated with baking buckets. The combination of plums and whiskey is 1:1 in the golden ratio. It has a rich taste, sweet and delicious taste, with vanilla , cream and smoky flavor, and a mellow taste, with a prominent whiskey flavor and a rich aftertaste.
②Mixed whiskey plum wine: it is brewed with mixed whiskey as the base wine, and it is stored in old oak barrel treated with baking barrels. Shirley barrel whiskey is the main body, peat whiskey and bourbon barrel whiskey are supplemented; the ratio of wine, plum and sugar is 3:2:2, creating a rich, lively layered and balanced sweet and sour taste. It has a vanilla, cream and smoky flavor, with a mellow taste, a prominent whisky flavor, rich aftertaste, with a little bitter plum. The faint spicy fully mobilizes the plum flavor, the flavor is mature, and the mouth is soft. The afterglow that enters the throat can taste the gorgeous and thick fragrance of plum blossoms.
③ Brandy plum wine: It is a mature plum wine brewed with brandy as the base wine and stored in old oak barrels. It has an elegant sweet wine aroma, a full and strong taste, and a strong "plum feeling", which is quite the kingly style of plum wine. Since honey and brandy are used to blend the flavor, there will be a little sweetness in the ending, and this heavy feeling is one of its charms. In addition to the unique flavor of plums, you can also enjoy a layered brandy flavor. Compared with plum wine with soju and strong liquor as the base wine, the plum wine with brandy has a stronger flavor, so even if you use soda water and hot water to mix, the taste is not easy to change. You can enjoy its delicious food in various ways. This is also one of the greatest charms of brandy plum wine.
12. Jelly Plum Wine: Thickening polysaccharide used to form jelly, extracted from natural substances, is natural dietary fiber , which is very good for the stomach and intestines. Shake the bottle in different ways, the size of the poured plum wine jelly will be different, and the taste will change accordingly, making it endless fun. It does not provide the sweetness like the jelly added to milk tea, and the plum wine jelly also has a strong plum wine flavor. The taste of drinking it is much softer and smoother than that of ordinary jelly. If you have to describe it, it may be the marshmallow in the jelly, which melts in the mouth. The alcohol content of jelly plum wine is generally only 8 degrees, and the taste is almost impossible to feel. It has a sweet and soft texture. When tasting, you can shake the jelly hard and suck the light amber wine into your mouth to experience the wonder of this bottle of plum wine. The fine jelly adds countless layers to the taste.
13. Year-long ripe gold foil into plum wine: Use a classic style of ripe wheat soju wine as the base, and selected large-grain green plums as raw materials to brew it. It takes two years to ripen the plum wine with 24k gold foil into the wine made according to traditional techniques. It is a plum wine with a spicy taste. The unique refreshing taste of the thick and juicy green plum, as well as the ripe aroma of the wine bottle, is paired with a sweet and slightly sour taste. The smooth and thick taste is extremely tempting. By adding plum puree, it creates a pleasant touch on the tip of the tongue.The sour, sweet, sweet and spicy flavors of plum wine are mixed. When drinking with soda, the rich plum fragrance will not be covered by dilution.
