Plum wine recipe for the ripe plum season
Summer is a good time to drink plum wine. April to June is a good time of year to make plum wine because these are the three months when plums are ripe.
When you drink plum wine made by others, it is so sweet and sour and oily that you can’t help but make your own. When friends and family gather, you can show off your homemade plum wine. I can’t tell you how happy I am. That’s the taste of happiness.
If you want to make your own bottle of plum wine, come with me and learn how to make plum wine step by step?
How to make plum wine for beginners.
Before buying plums, it is highly recommended to prepare sealed jars, sugar, and wine. After preparing the sealed jars, sugar and wine, you can purchase the plum fruit!
1、Purchase plum seeds
Whether the plum wine is good or bad, the raw material of the plums is very important. The place and variety of plum origin determines the flavor of the wine. Plums are produced in many places, and if you want to make plum wine, you can order them every year after Ching Ming. This is between April and June. Few merchants sell yellow plums once they are ripe, as they tend to break during transportation.
2. Buy sealed jars, sugar and wine
When purchasing sealed jars, sugar and wine, we first need to determine the ratio of plum wine and sugar.
Plum: wine: sugar = 1:1: (0.5-0.7)
The main difference is sugar. Past experience shows that if the ratio of sugar is less than 0.5, the plum will be spoiled. If you put too much sugar, the plum wine will be very sweet. If you think it is too sweet, add some peasant spring water before drinking.
The recommended ratio of plum: wine: sugar is 1:1:0.6. The amount of sugar will increase or decrease according to the taste of your brew.
Based on this ratio, we can calculate that we have to buy 4 kg of wine and 2.5 kg of sugar based on the 4 kg of plums we have on hand (we bought 5 kg and threw away 1 kg of bad fruit).
(1) Calculate the size of the sealed jars according to the formula.
Because you can’t buy a large urn, you must consider how much air is left without asking about the confusion between the West and the East. If there is too much air, the plums will blister and spoil. The best ratio is 89% of the jar for the plum liqueur, leaving 20% of the air.
Therefore, the volume of the container must be just right, which requires learning science in high school.
It is understood that there are 4 kg of plums, 4 kg of wine and 2.5 kg of sugar. What size sealed bottle should I buy?
Solution.
The specific gravity of wine and plums is calculated as 0.9, and the specific gravity of sugar is calculated as 2
Plum River wine weighs 8 kg, 2.5 kg, and sugar 1250 g, a unified unit of 4000 g. According to the volume calculation formula.
(2) sugar, there are two options, large yellow rock sugar or small white rock sugar. The wine steeped with yellow rock sugar is clear and bright with a bright yellow color. White rock sugar is recommended for industrial and clean use.
(3) Sake: There are many base sakes that can be used to make plum wine, and different sakes have different flavors. For example, with sake as the base sake, the alcohol content of plums is low (the maximum alcohol content of the original sake is about 20°C) and it takes a long time to fully extract the essence of the plums, which is relatively labor-intensive and complicated. However, after a long period of steeping, the sourness of the sake blends with the sweetness of the plums. The aroma and taste are better, and the texture is rounded. This is the best plum sake.
If brandy is used as the base sake, it has a distinctive sweetness and elegant aroma that makes it ideal for sipping after a meal. However, if the base sake is made from Shiokani, the plum wine will have many different aromas. For example, plum wine made with sweet potato soju has a unique and refreshing sensation.
40° Taiwan sorghum wine, high quality and low price.
36.5° white rum, 37° brandy, and 60° bulk white wine. There are many base sakes that can be used to make plum wine, and different sakes have different tastes. For example, with sake as the base sake, the alcohol content of the plums is low (the maximum alcohol content of the original sake is about 20°C) and it takes a long time to fully extract the essence of the plums, which is relatively labor-intensive and complicated. However, after a long period of steeping, the sourness of the sake blends with the sweetness of the plums. The aroma and taste are better, and the texture is rounded. This is the best plum sake.
3. After the above preparations are completed, the plum wine can be brewed.
(1) Plum processing
After washing the plums, soak them in water for 4-6 hours to remove the astringency of the plums. If the time is too short and the astringency is not removed, the plum wine will not be easily imported, so this step cannot be skipped!
Next, place all the plums in the sun to dry. Use a toothpick to remove the stems one by one. This part is also very important. If the stems are not removed, the plum wine will have a harsh taste.
In addition to removing the stem, the small black circle around the stem should also be cleaned.
Then poke holes in the plums with a toothpick, and some people use a knife to make crosses on the plums to save time and have the effect of pouring the plum juice into the sake.
(2) Brewing plum wine
Before the ingredients are put into the jar, the walls of the jar are shaken with counted wine to eliminate the poison.
It is said that a layer of plums and a layer of sugar should be piled on top of each other. This stacking method is also suitable for large pieces of yellow rock sugar, but it is useless for users of small rock sugar. When the rock candy melts, it will naturally sink to the bottom and the plums will float up. So it doesn’t matter where you put it.
After the plums and sugar are packed, pour in the wine, seal and label. You can drink it within three months, but the flavor will be strong for six months or more. In other words, you can drink plum wine in August!
