How plum wine is made in other parts of the world
Most plum wines are produced in East Asia, specifically in China and Japan. In China, plum wine is called meijiu (梅酒), while in Japan it is called umezu (梅酒) or umeshu (梅酒). Umeshu is normally made with green ume plums, while meijiu can be made with either red or green ume plums.
The process of making plum wine is relatively simple. The plums are first washed and then pitted. Next, the plums are placed in a jar or container along with sugar and water. The ratio of sugar to water can vary depending on the desired sweetness of the wine. The mixture is then left to ferment for several months, during which time the plum skins will infuse the liquid with flavor and color. After fermentation is complete, the plum wine can be bottled and enjoyed.
There are a few variations of plum wine that are popular in different parts of the world. In Korea, for example, a type of plum wine called sujeonggwa (수정과) is made by steeping whole dried plums in cinnamon-infused water. This gives the wine a unique flavor and aroma that is popular during the winter months. Another variation is yangmeijiu (陽明梅酒), a Chinese plum wine that is aged in oak barrels. This aging process gives the wine a deeper flavor and a golden color.
Plum wine is a refreshing and flavorful beverage that can be enjoyed all year round. Whether you prefer it sweet or dry, there is a plum wine out there that will suit your taste. So next time you are looking for something a little different to drink, why not give plum wine a try?.Published here
Canning plum wine
Plum wine is a delicious, fruit-based wine that can be enjoyed on its own or as an ingredient in cocktails. Like other fruit wines, plum wine is made by fermenting the juice of pressed plums. This process can be done with either fresh or canned plums, though fresh plums will yield a more robust flavor.
Canned plum wine is a great option for those looking to make their own wine at home without having to invest in fresh fruit. Additionally, it can be a good way to use up overripe or otherwise unusable plums. However, one downside of using canned plums is that they may contain added sugar or other sweeteners. Be sure to check the label of your canned plums to avoid adding too much sweetness to your wine.
To make canned plum wine, start by sterilizing your equipment. This is an important step to prevent the growth of bacteria that could spoil your wine. Next, prepare your plums by pureeing them in a blender or food processor. You should end up with about two quarts of plum puree.
Once you have your plum puree, combine it with water and sugar in a fermenting vessel. You’ll need about two and a half pounds of sugar for every gallon of liquid. Stir the mixture well to dissolve the sugar, then add a yeast nutrient and your chosen yeast strain.
Cover the vessel and allow it to ferment for two to three weeks, stirring daily. After fermentation is complete, transfer the wine to a glass carboy or bottle for long-term storage. Be sure to attach a fermentation lock to the carboy or bottle to prevent contaminants from entering.
The final step is to age your plum wine. This can be done in the carboy or bottle, or you can transfer the wine to oak barrels for a more traditional aging process. Plum wine will improve with age, so be patient! If you barrel-age your plum wine, you’ll need to top up the barrel every few months to prevent oxidation.
Once your plum wine is aged to perfection, it’s time to enjoy! Serve it chilled on its own or use it as a mixer in cocktails. cheers!
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