Blue Merlot

1

After the wine is finished, the plum still chooses to clean up and dry up with a toothpick。

2

Bottles are clean, water and oil, and it's best that white wine rolls over and drys up。

3

A green plum layer of glucose, a final ice-clucose seal, and a plum so that no basic plums can be oxidized and the plums made will be beautiful. It is said to be better for more than three months, the first of which is 20 days, to drink when the sugar is fully melted, fermented, and when the fermentation is completely stopped。

1. The ratio of plum and sugar is 1:1 and the bottle is left with some space, not too full, followed by fermentation. It takes time for ice sugar to melt, and the temperature to melt faster, and at the beginning it is easier to sink, so the plum is oxidized, the plum is less beautiful, and mine is oxidized. Now, in July, the ice sugar melts by about two thirds of the week, until the ice sugar is basically melted, and my plum begins to float, and every day it moves a bottle, so that the plum is covered with syrup, so that the plums do not spoil or turn. Sugar melts, and almost at this point fermentation begins, producing bubbles that need to be pumped up in a day or two, otherwise fearing that it will blow up. 4. When the complete shaking is out of bubbles, the fermentation will be ready for drinking, or water, or bubble water. You can go on the Internet, and I'm learning by watching, because it's the first time I've done it, I've done it, I've been trying to figure it out, and I'm not sure it's too mature, and thank you for being patient, and if you like it, you can act