Plum Wine Recipes
PLUM WINE
Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.
Provided by Alison Roman
Yield Makes about 3 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 2 pounds small red plums (the smaller, the better) and 2 cups sugar in a large jar or crock and add one 750 ml bottle vodka or other clear flavorless spirit. Stir to dissolve sugar and tightly cover. Store in a cool, dark place at least 3 months before using. Plum wine should taste floral and almost Sherry-like, with notes of caramel and raisins.
- Plum wine can be made 1 year ahead. Chill.
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- Give your plums a good wash in water, discarding any that are overly bruised or moldy. Add them to a sterilized fermentation bucket, and bash them up a bit with a potato masher or a (clean) wine bottle. Note: The important thing with brewing whole stone fruits is to not crack the pits in the process. Including the seeds is a controversial topic, since they contain cyanic glucosides– which can convert into cyanide. The biggest cause of cyanide leeching into the brew is broken seeds. I like to keep the pits in because it gives the wine a nice almond flavor, but if you are at all concerned, just take them out.
- Bring your gallon of water to the boil, and pour over your crushed plums. Put the lid on your bucket, and leave it for a few days (3-4) and swirl it around every day.
- Add the lemon juice and sugar to your fermenting plums, and stir to mix. Then sprinkle the yeast on top. After an hour or so, give it a good stir. Cover and leave someplace warm for four days, stirring once or twice a day. (Sometimes I just grab the bucket and firmly swish it around.)
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