各种泡酒，最喜欢的除了泡梅子酒，就是今天的主角杨梅了！订了一箱杨梅今天开泡，分二瓶装！也与大家分享下自己的泡酒方式与配比，口感一流的！喜欢的可以收藏与跟着做起来！

By 鸿图伟业

用料

• 新鲜杨梅 4500g
• 43度清香型白酒 7500g
• 块状冰糖 560g
• 盐 少许

做法步骤

1、新鲜杨梅到货，一箱十一斤！

2、挺大一个，先试吃看看，挺甜的！单果在25克上下。

3、用清凉的古井打水清洗二三遍

4、加入几勺的盐，浸泡十到二十分钟。

5、太多了放不下，放个大点的继续浸泡

6、浸泡盐水的时间到了，用清水再冲洗几遍。

7、放到过滤水的框子里，放空调房内让它表面滤干水分。

8、天猫超市整箱拿的纯粮食酒，43度的二锅头。注意：要选择清香型！度数要低点的话选择九江双蒸酒！

9、纯粮食酒的选择标准：GB/10781.2，大家选择白酒要注意！

10、把准备的瓶子，洗洗，并晾干。我用的是九斤杨梅要入瓶，选择了二个二十斤的瓶子。

11、表面己晾干的杨梅

12、洗好晾干的瓶子

13、把四斤半的杨梅放入瓶子内

14、倒入约半斤的酒，不要舍不得放！

15、转动瓶子让酒、梅子与瓶子内壁均匀的粘到白酒。

16、倒掉转动消毒的白酒

17、浪费的白酒，二瓶约一斤酒用去消毒！十几块没了！

18、正式倒入，每瓶七斤半酒，每瓶四斤半杨梅

19、倒了七瓶半，另外半瓶刚才拿去消毒了！

20、优先选择黄冰糖！

21、酒放完，每瓶放入280克的黄冰糖。每斤白酒放约40克冰糖。觉得不够甜的可过滤后再适当添加。

22、放完准备封瓶了，共用了十六瓶，一箱半的白酒，每瓶500克装。

23、好了，等待光阴的酿制。四十二天刚刚好可以过滤，到时候过滤再补图！切记四十二天是最好的酿制时间！时间一到就要过滤，这时候的口感最好，颜色也不错。喝的时候，适合冰饮！相当的赞！

小贴士

1.一斤杨梅放1.67倍的白酒，一斤白酒放40克的黄冰糖。\n\n2.配比：杨梅：白酒：冰糖：1：1.8：0.08，1.8是酒的最高配比，1.5～1.8间即可！\n\n3.四十二天口感最好！记得要过滤别一直泡着！喝时要冰饮，不加冰！放冰箱，要喝拿出来倒上一杯！相当赞！尝试多次，给出的最佳过滤时间！\n\n4.泡完的度数在28度。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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