How to make sparkling plum wine
Assuming you would like a recipe for sparkling plum wine:
Ingredients:
1 gallon of ripe plums
1 pound of sugar
1 gallon of water
1 packet of yeast
Directions:
1. Remove the stems from the plums and cut them in half.
2. In a clean and sanitized primary fermenter, add the plums, sugar, and water.
3. Stir until the sugar is completely dissolved and then add the yeast.
4. Stir gently and cover the primary fermenter with a clean cloth.
5. Allow the plum wine to ferment for 7-10 days, or until fermentation slows.
6. Once fermentation has slowed, strain the plum wine into a clean and sanitized secondary fermenter.
7. Allow the plum wine to age for 4-6 weeks and then rack (siphon) into a clean and sanitized glass carboy.
8. affix an airlock and allow the plum wine to finish fermenting.
9. Once fermentation has stopped, bottle the plum wine and age an additional 6 months to 1 year.Visit Them
Recipes that pair well with plum wine
There are many recipes that go well with plum wine. Most commonly, plum wine is used as a cooking wine because of its sweet and sour taste. Here are some recipes to try with plum wine:
1. Braised pork with plum wine sauce: This dish is a popular Chinese dish that is often served during holidays. The pork is cooked in a plum wine sauce, which gives it a sweet and sour flavor.
2. Chicken in plum wine: This is a popular Japanese dish that is made with chicken cooked in a plum wine sauce. The chicken is usually marinated in the sauce for a few hours before cooking.
3. Plum wine glazed salmon: This dish is a popular American dish that is made with salmon that is glazed with a plum wine sauce.
4. Plum wine jelly: This is a popular English dish that is made with plum wine and gelatin. It is often served as a dessert.
5. Plum wine cake: This is a popular German dish that is made with a plum wine cake. It is often served with whipped cream.
Visit howtomakewinefromgrapes.com to learn more about make plum wine. Disclaimer: We used this website as a reference for this blog post.
