Green plum wine
By VicentaLakin
I'll buy a bowl of plum wine. I'll buy the tailfish. Thanks for the formula. It's only been four months, and it's better to have more than a year. It's because someone's too anxious to eat it. It's sour and sweet. It's like the apricot! But it's probably too long, it's a bit strong, or it's too high for me (40 degrees, no lower) and it's better for my relatives to use a little lower amount of white when they're immersed. I've had one and a half. I've got a red face. It's just somebody's share
Recipe Recommendations
- green plum 1000 grams
- White wine below 35 degrees 1000 grams
- Yellow rock sugar 900 grams
- glass bottle one
- sweet and sour
- other
- several days
- ordinary
Steps for Green plum wine
1
Raw materials: 1000 g green plum, 1 glass bottle
2
Qingmei took out the Gotti and added water
3
Add a little salt soak and wash with water
4
Pick up the asphalt, clean the bottle and dry the water
5
Raw materials: 1000 grams of white wine, 900 grams of yellow sugar
6
The dry-water green plum in the glass bottle
7
Put it in yellow sugar and pour it in white wine
8
Cover it and place it in the shade。
9
A couple of days later, it's enough to shake the sugar under the bottle。
10
A few days later, the sugar under the bottle will be fine, and during the process no cover will be opened, and the green plums will rise and be able to drink for at least three months, as long as possible。