I am helene from China. I like food and music. Today I will introduce the plum wine to you.
Plum is native to China,is a kind of special subtropical fruit in our country. It is planted in quantity in Guangdong and Fujian area of our country and then is introduced to Japan and other south-east countries.Now the main area is China and Japan in the world.
Its fruit is large and core small. The flesh of fruit is crisp,sour taste.Based on sour,It has unique flavour,rich nutrition,and very high medicinal value .It contains various Vitamin and microelement,(iron,phosphorus,Potassium, calcium, zinc etc）especially it contains 17 kinds of amino acids, including 8 kinds of amino acids necessary for human body which favour the composition of protein and the normal operation of the metabolism and prevent the occurrence of human cancer and cardiovascular system diseases.
Japanese medicine have a good study of plum,think that it has "net blood, detoxification, sterilization," three big functions.
So as a nutrition health food products, it is popular among domestic and foreign consumers.
Plum wine is not a new category, yunnan, guangdong, fujian and other places in China, the type of local method brewing for plum wine has a long history, these countries such as Japan and South Korea also have the habit of drinking plum wine.
Plum wine production process is mainly divided into two schools:
One method is that the plum is soaked ,representatived in parts of guangdong, zhejiang, jiangsu, the fresh green plum fruit is soaked in the rice wine ,part of Japan's and South Korea' s wine are also belong to this type of plum wine, Xiaoya and Chitian are a typical representative.
Another method is by fermentation. accumulation of green plum fruit is begin to ferment and produce the plum wine.
Because of the production equipment and filtration equipment are unadvanced, the kind of plum wine although taste unique, but not easy to save, precipitation is not easy to solve.
So I choose the first method.
The Process：
1、plum,liquor,sugar,the proportion of them is 1:1:0. 7, also is plum 1kg,liquor 1kg,sugar 0.7kg.
Of course you can increase or decrease the sugar according to your flavour.
2, washed plum, (remove the pedicel)
3, dry the plum under the sun ,Wide mouth bottle cleaned and dried, use a little wine sterilization;
4, put the plum and the liquor,sugar in the bottle,cover cap and stored in a cool dark place.
Reserve for 3 months, can drink.
Suggest you'd better drink after six months or a year .
自制青梅酒
青梅原产于中国，是我国亚热带特产水果，在我国广东、福建和浙江等地都有大量种植，后传入日本及东南亚地区，现在世界上主要的产梅地是中国和日本。
青梅其果大核小，果型端正，肉质松脆，酸鲜爽口。它以酸为本，风味独特，营养丰富，并具有较高的药用价值。梅果中含有多种维生素和微量元素（铁、磷、钾、铜、钙、锌等），特别是它含有17种氨基酸，其中有8种人体必须的氨基酸，这些氨基酸有利于人体蛋白质的构成和代谢功能的正常运行，防止人体癌症与心血管系统疾病的发生。日本医学界对青梅颇有研究，认为青梅具有“净血、解毒、杀菌”三大功能。因此作为营养保健食品，深受国内外消费者的青睐。
青梅果实营养丰富，口味以清酸称绝。果肉含有多种维生素、氨基酸、柠檬酸、苹果酸、酒石酸和钾、钙、铁等多种矿质元素，属强碱性生理果品。
青梅酒不是一个新品类，在中国云南、广东、福建等地，土法酿制的自用型青梅酒已经有了很长的历史，日韩等国也有饮用青梅酒的习惯。青梅酒的制作工艺主要分为两大流派：
一种是浸泡青梅酒，以广东、浙江、江苏的部分地区为代表，采用米酒或者黄酒来浸泡新鲜青梅果，部分日本、韩国的青梅酒也属于这一类型，以俏雅青梅酒和池田梅酒作为典型代表。
另一种是青梅果的堆积发酵生产的青梅酒。因为生产设备和过滤设备的落后，这种工艺生产出来的青梅酒虽然口感独特，但是不易保存，沉淀问题也不易解决。
下图是今天五月，青梅大量上市的时候我做的。这个是用白酒（40度）加冰糖浸泡而成的。现在有半年的时间，口感非常好。
1,青梅：要选择青青的较硬的，最好选用野生无公害青梅，保证健康。野生的青梅为佳。青梅过熟不适合用来泡青梅酒。
2,泡青梅用的白酒，度数应该在38-50度以上。50度以上白酒与梅（1：1）混合后，酒精浓度大大降低，刚好适合女性饮用。度数过低容易坏掉。
3,装酒的容器：因为有机物，如塑料，能溶于酒精，所以泡酒容器一定要使用无机材质的，如玻璃广口瓶，便装取洒，且密封性好。
4,冰糖：最好是黄冰糖。我家附近超市没有卖黄冰糖，我用白冰糖代替的，颜色就没有黄冰糖的漂亮。口感都差不多的。
一个月之后。中间那瓶最先泡的，已转成诱人的琥珀色了。
10，至少泡三个月，青梅全部下沉到瓶底之后，青梅酒才可饮用。如果能泡上两三年，那风味就非常独特了！淡而独特的果香味，混合着酒香，别有一番滋味。
青梅酒的做法1：
1、青梅：白酒：黄冰糖的比例1：1：0.7，也就是一斤梅加一斤酒放七两糖；
当然可根据自己喜好来增减冰糖的比例。
2、青梅，用清水洗干净（去掉果蒂，抹掉表皮的黑污渍）；
3、青梅冲过水后，用圆竹筛装置阳台掠干水分；广口玻璃瓶清洗干净，抹干水分，可用少许白酒消毒；
4、瓶里装入青梅，按一层梅一层糖放，沿着瓶内壁缓缓注入酒，不要冲坏青梅和冰糖的排列组合，加至八九份满即可，盖上瓶盖，密封放置阴凉避光处。 放置3个月后，可以饮用。建议半年或一年后风味更佳。