清明前後上巿的國產青梅又好，日本梅月季上巿的南高梅也好，都係自己釀梅酒的好材料。
| 材料： | |
| 梅 | 1 公斤 |
| 單晶冰糖 | 300 - 500 克 |
| 酒 | 1.8 公升 |
首先要用清水洗下啲梅，每粒梅都要確保去蒂，然後自然風乾。切忌用熱水，啲梅會熟晒。
再將保存瓶用熱水消毒，吹乾。之後可以用少量酒抺一下殺菌。
呢兩個工序可以朝早做，咁夜晚就可以開始入樽。
一層梅一層糖咁放好，再注入酒精（酒可以選擇威士忌、日本產的專用果实酒、又或者國產高樑、三蒸，只要酒精濃度高過 30 度就無問題）。最好就貼個 label 寫低成份，釀制日期，以供明年參考之用。
最後，將你嘅製成品放係陰暗處三個月就大功告成。
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Plums from China are best in quality during early April and Japan-growth are best in late May or early June. Both of them are in good quality and taste and it is totally depend on your budget.
| Ingredients: | |
| Plum | 1 KG |
| Monocrystal Sugar | 300 - 500 g |
| Wine | 1.8 L |
First, wash the plums under running water, remove the stems with care and dry them naturally. Don't use boiled water, which cook your plums.
Clean your glass bottle and let it dry. Afterwards, you can wrap it with alcohol again.
These two steps are recommended to perform in the early morning, so that you have enough time to complete the last step at night time.
Put a thin layer of plums at the bottom of the bottle, then put another thin layer of sugar over it. Repeat this step until used up of the raw materials. Then, pour in the alcohol (you may use whisky, Japanese wine or Chinese wine and just make sure the alcoholic strength is stronger than 30%. For best record keeping, paste a label on your bottle with date and ingredients used. Then, you can adjust the amount of sugar used for next round.
Last, put the bottle in shaded area for 3 months. DONE!
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