Is there such a thing as Plum Wine?!
Is there such a thing as Plum Wine?
Answers:
http://www.shops-flower.com/wine/plum-wi...
We all love the flavor of fruits especially that of ripe plums. Unfortunately there is a limited season for plums and when this time is over you will have to wait until the season arrives again before you can once more savor this great taste. There is another way that you can have the taste of ripe plums sliding down your throat and that is with plum wine.
The plum wine that we are talking about is seldom mentioned by professional wine aficionados because this wine has not been created with wine grapes. There are some people who will let you know that even though plum wine is not considered as a true wine, it does have a lovely flavor and you can even make this wine at home.
For this reason there are quite a few plum wine recipes that can be found on the internet. These recipes can range from the simple plum wine recipe to the highly complex looking plum wine recipe. For these plum wine recipes you should have some ripe plums that have a rich taste to them. There are a few other items that you will need to have when you start making your plum wine.
See the full article here:
http://www.shops-flower.com/wine/plum-wi...
Source(s):
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http://www.shops-flower.com/wine/plum-wi...
Yes - its a Japanese wine - here is a page devoted to it:
http://japanesefood.about.com/od/japanes...
yes, ask the guy at your likker store bigger city stores have it
Yes, there is. And the Japanese Choya brand is synonymous with the term Plum wine in many instance.
It's a sweet fruity product with a crispy acidic taste. It's best served chilled and goes great with a picnic.
The first answer freaks me out.
Sure is here is a recipe:
Plum Wine
Ripe Plums 3 lb
Sugar 2 lb
Tartaric Acid 1/2 tsp
Campden Tablet 1
Water 1 gallon
Wine yeast
Yeast nutrient
Pectic Enzyme
Cut the plums in half, remove the stones and try to squeeze the flesh of the plums out without the skins. This is easier with some types of plum than others. Place the fruit in a fermenting bin and mash as much as possible. Add the raisins before pouring boiling water over the must. When the water has cooled thoroughly, add one campden tablet and the pectic enzyme. Cover the container and leave to 24 to 36 hours. Boil half of the sugar and add it to the must. When it has cooled, add the acid, nutrient and yeast then cover the container again. If there are skins in the must, ferment only one or two days on the pulp as the skins are often bitter; otherwise ferment 3-4 days before straining into a fermenting jar (demijohn) adding the rest of the sugar. Fit a bung and airlock and leave in a warm place for a week. After this time, rack off the wine and again after a further two weeks, then ferment out. If a slightly sweeter wine is preferred, add some brown sugar at the end of the fermentation. The amount of sugar will depend on personal taste and the ingredients used.
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You can buy plum wine at this site:
http://www.choya.com/products/wine.html...