In May, everyone is preparing for a new year of plum wine that is about to bubble up again.
Do you know what you did with the old wine and plums last year?
Over the May holiday, I packed up all the wine I made last year and took out all the plums. I will share with you some ideas and ways to play with them.
1.
Filtered plum wine
It’s best to drink plum wine steeped in wine between 10 and 25 degrees throughout the year.
If you have any on hand, ask a friend to destroy them in a month or two!
The wine can be left for a few years after steeping at 25 degrees or higher, and the taste becomes more mellow after continuous fermentation.
Highly concentrated alcohol (above 42°C) stores well. Five years of aging and ten years of aging sound fascinating.
Plums can be picked after a year of maceration. The plum juice in the wine will continue to ferment. There is no need for the plums to continue to glow and heat up. If the plums are steeped for too long, it will affect their health.
To strain the plum wine, you will need the following tools.
-A few glass bottles of the right size
(preferably a narrow-mouth bottle, which is easy to pour when drinking)
A fine strainer
A funnel or a glass of water
(A funnel or water glass is used to pour the plum wine into a narrow-mouth bottle)
All containers should be cleaned, disinfected (wiped with white wine is recommended) and dried to ensure that there is no water or oil on the containers and tools throughout the process.
It is especially important to be oil-free. A little unwashed oil or sweat on your hands can easily cause the wine to spoil. Recall
After cleaning, sanitizing and drying the containers, the next step is very simple. Pour the plum wine through a strainer into a sensible glass, and then pour it into a bottle to seal it.
(Or put a funnel into the mouth of the bottle and pour the wine through a strainer)
Don’t forget to label with the date of production and recipe!
Dry glass
2.
Soaked plums are also delicious
Take out the soaked plums. At this point, after a year of brewing, the plums are no longer bitter, the sourness is greatly reduced, and the sweetness and wine aroma are increased. This is a very good snack.
Have some and eat them straight away. If you can’t eat them all, put them in a bottle and refrigerate them slowly. Plums soaked in wine have a very long shelf life and can be refrigerated for up to a year.
3.
Trying dried plums?
The plums in this photo were taken from a different wine bottle in the last few days. There was not much difference between the two at the time of preparation, and even the two jars of the same recipe had different levels of wrinkling.
After this year’s attempts, I must admit that other than pricking holes to make sure the plums don’t wrinkle, all other methods of wrinkling and wrinkling are useless.
Wrinkles and wrinkles are basically metaphysical.
Why do so many people seek to be wrinkle-free? Many people have asked me how to keep wrinkles at bay, so I have done a lot of homework and tested to no avail. Although these holes do not have wrinkles, but one is fatigue, and the other is after piercing, these places are very dense, look more ugly.
Promise me no wrinkles this year, Ann?
Well, by the way, Plum!
The pruning is also very simple. Take out the plums, put them on a tray and let them dry in a ventilated area. It’s best to have the sun, but if not, don’t force it.
If you want to dry it and then cook with it slowly, let it dry for 3-5 days until it is completely dry.
If you want to eat dried plum snacks, it will take almost 1-2 days. It’s very elastic and tasty when you squeeze it.
(The ventilated container is better than the airy dustpan shown in the picture, but I think most people don’t have one. Don’t buy one for something so small. Use a plate just to turn it over a few times)
4.
Be sure to try: wine plum sauce
As everyone knows(?) I am a jam cook, and I put a lot of effort into my jams.
A common problem with fresh plum jam is that the bitterness is very difficult to remove. Even if you make jam from ripe plums, it will inevitably have a bit of bitterness at the bottom, and it’s so hard to buy ripe plums!
Plums soaked in wine have a very strong alcoholic taste. Not everyone likes them, and it’s easy to get drunk.
Then, using soaked plums to make jam solved all these problems at once!
After a long killing and fermentation process, the bitterness of the plums has been completely eliminated. After boiling, a lot of alcohol evaporates, leaving only a slight aroma.
I try to feel that jam made with soaked plums is better than jam made with fresh plums!
Okay, let’s start with the exercise.
1. If you used yellow plums last year, you’ll get some soft, thin plums after pressing. Crush this part and remove the core.
2, soaked plums will keep the hardness and elasticity of the flesh, you need to cut off the flesh with a knife.
I personally like to make jam with pulp and grains, so this part is cut into large pieces, you can adjust it according to your preference.
If it’s all green plums, chop them up.
In a small saucepan without ice, add the appropriate amount of plum juice and cook the meat slowly.
Icing sugar must be added. Don’t think there is sugar in the wine. The plums in Yunnan are very sour. Without sugar, it is not good for the texture and preservation of the jam, and it is really too sour.
If there are some yellow plums, there is enough water to cook them without adding water. If there are only granular plums, you will need to add a small cup of water to cook them long enough.
Place the cooked jam in a clean, oil-free jar with a lid and refrigerate for up to one month while still warm. It is beautiful eaten empty, on bread, and drunk in water.
5.
A few words of advice
1. Even though the above products are no longer wine, they are soaked in wine and filled with alcohol. Relax while eating. Don’t drive after dinner!
2. These things can be stored as snacks. The most important thing is to make the meal. In any sauerkraut, you can put some into the cooking, so you can get a higher level of acidity and flavor. I personally like to put it in spicy and sour fish, sweet and sour pork, I also put plum in Dong Ngan Gong soup, add some plum sauce to cold dishes, this can enrich the dish and make the aroma more unique.
