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http://www.beanpanda.com/6950

🍷 Honey plum wine Q&A
http://www.beanpanda.com/144238

The part of the early brewing of plum vinegar is more detailed
   • 水果醋的天花板🍑時間釀造美味魔法🍑極品青梅醋　How to make Um...  

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Glass jar Taobao link
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Many friends ask, which one is better for natural fermentation and soaking after buying wine?
🍷 Wine soaking method~ Use commercially available alcohol, the higher the alcohol content is usually through the steaming process, the wine tastes spicy. The soaking wine is mainly the wine with high alcohol concentration, which causes the relationship of osmotic pressure. Commercially available alcohol, with high alcohol content, usually undergoes a steaming process. The wine tastes spicy. The purpose of adding sugar when making wine is to increase the sweetness, increase the body of the wine, and finally increase the osmotic pressure to dissolve the fruit components, which has nothing to do with fermentation. After sugar is added to wine, it will not be transformed and fermented. Simply put, it is a high-concentration distilled wine with sugar.

Many rice wines on the market are not necessarily brewed from pure rice materials. For example, broken rice, old rice is mixed with sweet potatoes, cassava, molasses and other materials. There are also problems such as methanol, flavor, saccharin, preservatives, and bleach additives, such as If you want to taste the truly no-added plum wine, the natural fermentation method is highly recommended 🍷 Natural fermentation~ Honey plum wine uses honey and the wild yeast of the fruit itself to convert sugar into wine. After fermentation, the sugar will not remain, the taste is mild, and the alcohol content is not high. , Easy to import. There are 20 more aroma types in fermented plum wine than soaked green plums. These aromas are only produced during the fermentation process, which is why the aroma of fermented wine is richer.

The annual plum season is here, brew a bottle, and Cheers today next year~

00:00 start
0:17 Plum selection
0:29 cleaning
1:02 Put into the bottle and start fermentation
1:44 Day 2
2:16 Day 4
2:39 Day 5
2:56 Day 6
3:27 First sugar supplement
3:56 Day 22
4:54 Day 30
5:33 Day 50
5:52 3rd year

Cleaning and disinfection of glass bottles
   • 發酵為什麼總是失敗❓原來少了這一步⁉️@beanpandacook  

Strawberry liqueur
   • 真材實料的草莓酒 🍓舌尖上的感覺簡直令人陶醉 ❗️How to Make ...  

Lychee wine
   • 錯過等一年❗️原生果肉甜酸滋味❗️發酵釀造 @beanpandacook  

Limoncello
   • 漫長的等待🍋 喝的是靈魂解放🥂 100%天然純釀檸檬酒 @beanpand...  

Pineapple wine
   • 置身於熱帶天堂 🍍 天然發酵鳳梨酒 How to Make Pineapp...  

Cherry wine
   • 去有風的地方釀一瓶櫻桃酒【一個月就能喝】天然發酵水果酒 @beanpand...  

Green plum wine
   • 3 年陳釀 ❇️ 封神青梅酒配方🍑15年+釀齡不私藏 Homemade U...  

Peach wine
   • 自釀蜜桃酒的溫柔【天然發酵】濃濃蜜桃味 Making Homemade P...  

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Green plum wine aged 3 years [naturally fermented from fruit juice] Hand-brewed fruit wine Homemade Umeshu Choya Recipe
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