The sweet plum wine also known as Umeshu, is a popular dessert beverage in Japan, Korea and China. There are several house versions of this wine. They differ not only in tastes of the final product, but also a grade of plums which are required for production, ingredients and terms of endurance.
It is required to you
- Lightning plum wine
- big ceramic jug with a dense cover;
- 4 kg of violet or red plums;
- 5 kg of sugar;
- 5 liters of warm water;
- 15 g of an active yeast powder;
- wooden spoon with the long handle;
- filter screen.
- Shampanizirovanny plum wine
- 3 kg of plum (the Texas plum is better than a grade);
- 3 liters of water;
- 1 kg of overripe bananas;
- 350 g of golden raisin;
- 750 g of sugar;
- 1 tablet of sodium of metabisulphite (tablet Kempdena);
- 1 teaspoon of pectin;
- 1 teaspoon of live yeast;
- Champagne yeast.
Instruction
1. Lightning plum you vinoslozhit the whole plums in a big ceramic jug, fill up 2 kilograms of sugar and fill in with warm water. On a water surface evenly scatter yeast. Carefully mix ingredients a wooden spoon and cover a jug. Leave to stand in the warm dry placement on 4 weeks.
2. Open a jug and merge all liquid via the filter in separate net capacity. Get plums and you will throw out. Clean a jug from all precipitation and well wash up it with soap. Dry up.
3. In a clean dry jug pour in the filtered liquid, fill up the remained sugar, but don't mix. Cover a jug and again remove to the warm dry place. Each three days mix jug contents a wooden spoon. In 14 days pour wine on bottles, close traffic jams and remove in the fridge.
4. Shampanizirovanny plum wash up vinosliva and carefully touch. Remove the copies too soft rumpled, touched by a mold. Postpone them for several weeks until they don't become very dark. You store bananas in the warm place that they also became overripe.
5. Put raisin in hot boiled water. In a clean container lay out plums and crush a beater for puree. Add the bananas sliced thin. Fill up with sugar and pour in hot water with raisin. Stir to full sugar remelting.
6. When mix cools down to room temperature, add the crushed tablet Kempdena. Cover. In 12 hours to put pectin in mix. In 12 hours to add a fresh baking yeast. Leave mix for three days, before strong fermentation. Stir preparation of times in two days within 10 days.
7. Lay out preparation in a gauze and let's liquid flow down. Fill in in a bottle with the gas outlet, pour a champagne yeast. Leave to wander in the camera for 2-3 months, then pour in bottles and maintain three more years.