#梅子、#梅子酒、#Plum Wine 、#Homemade
成熟梅子 ripe plum 1000g
糖 Sugar 1200g
飲用水 Drinking water 3000g
酵母 Yeast 1g
1、培糖/糖蓋過梅子，糖的滲透壓會讓梅子的汁液釋放出來。
Put sugar/sugar to cover the plums, the osmotic pressure of the sugar will release the juice of the plums.
2.加水、酵母等待發酵結束。蓋子不要蓋緊，方便排氣。最好是換上單向氣閥水封的蓋子。
Add water and yeast to wait for the fermentation to end. Do not close the lid tightly to let the air out . It is best to replace the cover of the one-way air valve water seal.
3.整個發酵的周期大約一個月
The whole fermentation cycle is about one month
天然發酵李子酒/ https://youtu.be/vH0vKje-Jew
臉書社團 釀製進行曲/https://www.facebook.com/groups/275474208129908/?ref=share
釀製小幫手可以參考這裡/https://shopee.tw/bighte48001?fbclid=IwAR0l7sl-tX92kPOUU9ogfqBgdneOoZ4lm4geApaNW-870RomRwJgT-6drbs
水封怎麼做參考這裡，歡迎加入社團討論//
https://www.facebook.com/groups/275474208129908/permalink/286571377020191/