How to Make Japanese Plum Wine

By Brian Lemay 3 comments


M: Spudgy your butthole is just.. It’s just all butthole buddy.. M: Okay *grunts* M: Guys I’m on the ground because underneath Spudgy is our secret fridge. . and in our secret fridge is my Umeshu Japanese plum wine and I wanna show you guys how to make Japanese plum wine- it was six months in the making *exhales* M: Spudgy baby.. S: You got this girl!
M: Okay, it’s really heavy! M: Let’s rewind time and find out how to make Umeshu Japanese plum wine. M: Get yourself a whole heap of unripe green plums, you’re gonna need rock sugar which is just just chunky sugar and you’re gonna need shochu or an unflavored vodka. M: After washing the jar and the lids in scalding hot water you’re gonna need to sanitize it using either the Shochu or a high proof booze if you can get one. Splash it all over the place and using a paper towel just make sure you wipe everything down so that it’s been soaked. M: If you decide to half-*baahhh* this step the container will grow mold then your plums will grow mold and then you’ll spoil ALL your wine. M: Soak your ridiculous amount of plums in cold water for about 20 minutes and it’ll remove some of the bitterness. M: And then you want to grab yourself a brand new clean sponge and scrub off all the dirt and some of the stems will pop off- that is great! M: Drop them onto some paper towels so they can dry off and make sure you REALLY check for any kind of blemishes. M: If you find something rotten like this ugly guy, it will spoil your whole batch. Screw you! M: Ooh, looking so fresh and so clean 😉
Using a bamboo skewer you want to pop out the rest of the stems. You have to remove ALL the stems before they go into the jar. M: Soaking them makes them pop out a lot easier, but a couple of them will give you a little bit of resistance.>:( M: That one went across the room, never to be found again.. M: Once you remove the stems you can pat them down with paper towel and then you can actually just start putting them straight into your sanitized jar. M: What you’re gonna be going for is a layering process. M: So we’re gonna do one layer of plums. Make sure it’s totally covered, then we’re gonna sprinkle on the rock sugar and we’re gonna do a layer of sugar. Once that’s even we’re gonna add a layer of plums M: And we’re gonna keep up this layering process until we’re plumb out of plums. M: Ha ha.. Get it? *Jeering by Simon* M: Stop it, it was a plum pun! *Further jeering by Simon* Ahahahahaha. M: Regardless of the size the container you’re using you’re gonna want to fill it just over three-quarters to the top. If you fill it right to the brim as the plums shrivel, they’re gonna start releasing juice and gas and your container might f*baahh*ing explode. All that’s left to do is to add the M: Shochu. You have to use enough to cover up the plums completely. They need to be TOTALLY submerged. If there’s a plum that’s like sticking out up top, it’s gonna just rot. M: One kilogram of plums ended up going into a five liter jar. M: I used 1.8 Liters of Shochu. M: One bag of sugar and an extra quarter cup. M: Make sure all the lids are nice and tight so that there aren’t any weird microbes getting in there, pop on a label and for the first couple days give it a little bit of a gentle shaking so you can start getting the sugar dissolving. M: You want to put it into a cool place but NOT a fridge. If you put it in a fridge, it will not work out. M: All right, six months to a year later *fast forwards* M: I am genuinely nervous right now because I have not ever opened this up M: It’s been seven months of work, and it could taste disgusting on camera right now, and I could be humiliated M: So let’s just get into it and see if I can even open this *struggles to open* S: Ducky, can I just do that for you? M: Just hang on. S: Ducky, please don’t hurt– M: I did it! I did it on my own! M: Please, please, please, please, please don’t taste gross! M: Okay, here’s the outside. Oh, I can see the seal popped a bit. Ooh, da! M: Oh my gosh, I’m so nervous. M: Think I– I might need to like– You know what? You have to pry this open. S: I could do that with just my man hands. M: Gahh! M: Manservant! S: Come on M: It’s sticky. S: Welcome back to short people cooking. M: Did you just really open it that easily? M: Are you serious? I didn’t even get a chance to put it in focus; it was that easy. 🙁 M: You make me sick. M: Okay, it smells good. M: There is no mold growing anywhere M: Which means that I successfully sanitized everything to make sure that nothing went wrong M: Remember that this is not fermenting, it’s actually just steeping, so it’s not the same thing as like when you make other types of longevity products. M: Wut?! How long have I been an Asia for that I said that phrase? whatever M: I’m gonna do a try first and then I’m gonna show you guys how you would have it at a bar. M: Oh my god. I’m so nervous. M: Do I like I stir it? No, I’m going for it. M: Oh my god. It’s all like syrupy and wonderful. M: It smells great. M: Please don’t taste disgusting. M: Put the whole thing in. M: Whole things in. Whole things in. Whole things in! I’m just trying it. Here I go! M: Looks pretty M: Looks pretty weak because it’s only been seven months. It can go longer than that . M: Smells amazing… M: That’s great! S: Is it really? M: YES! S: You did a good job, girl. M: I did it! M: Oh my god. It’s definitely better than the stuff we normally buy in a box. S: Is it? M: Yes. Okay. M: The reason I was so nervous is because I tried to put in a little bit less sugar because we don’t like super-sweet alcohol M: BUT, my concern was what if I put in less sugar and then it causes things to like not- umm, M: Like be stable M: PRESERVE M: That’s the word! I was worried that I didn’t add enough sugar to preserve it that by putting in less sugar M: It would cause it to like rot, but it was fine. M: It’s delicious. M: ERMAGHERD. M: Oh wow! M: When you go to a bar and you ask to serve it on the rocks, M: So I’m gonna put some on the rocks and then Simon you can try it out, ducky. S: Woohoo! M: I’m gonna add this in. M: That’s a little bit of my backwash for you to get even with you for the water that you made me drink in our last video. M: And then I’m gonna add good stuff to it too, so you double suffer. Oh, yeah M: Look at that backwash. M: Mister. M: GHERD. ERMAGHERD! M: This is so hard for me to do the day of I was building such a major ladder M: And now it’s like all worth it! M: I’m not being very generous.>:) M: Normally there would be M: A lot more Umeshu. M: Okay Ducky.
S: My turn? M: Okay come try this. M: Come try it Ducky! S: Okay, how do I fit in this short person frame? M: For special times. M: NOOOOOOOOO. (TTOTT) M:We only have so much of that ducky! S: mm-hmm M: Swish it.(?) S: See. AW THIS SMELLS GOOD, GURL.
M: Right!? M: BOMBASTIC! M: He went for it. Without sharing at all. M: He just went for it. M: Wow, he’s really going for it. M: Ducky, that’s not how you drink it. S: Oh, that’s great.
M: Isn’t it great? S: AW GURL. M: Didn’t I do a good job? S: Yeah, because usually like Umeshu, S: I always like to have on the rock because it’s so syrupy and sweet. S: And if you don’t have ice to dilute it, then you just feel like you’re eating syrup. S: But this– this on it’s own is not overwhelming. S: This is a fantastic recipe! S: Nicely done, Love. M: YES SIR. Every year we’ll make new Umeshu, ok? S: Whoa
M: We’re gonna age it and make it– M: Don’t breathe into it! M: You’re breathing in your germs. You’re gonna infect it all. S: We’re gonna party tonight, gurrrrrrl. S: We goin’ party tonight. S: We goin’ party tonight! S: Ha. S: We goin’ party tonight! M: We’re not drinking any. Where are you going? S: We goin’ party tonight S: We goin’ party tonight. S: Ha. S: We goin’ party tonight. Let’s do it! M: Please put it back. I’m not finished, sir. S: What if I drop this all? M: I would cry. S: It would be funny. M: Cry and cry and cry. M: So now even though when I was making this, M: I was using shochu which is at like 25 to 45 percent alcohol. M: Now, this is kind of dropped down to 10 to 15% alcohol. M: So it is much less alcoholic than what I originally started with, but it is kind of like having a wine M: Which is why people will often call it Japanese plum wine. M: The tartness of the plums M: Completely get counteracted by the gigantic sugar crystals M: So if you come to Japan, you might have sake and you might try a Highball and you might have strong zeros at the convenience store M: But make sure when you go to a bar if you see them having a huge jar with weird looking things floating around that is M: Their homemade Umeshu, so please do yourself a favor ask them for a glass of Umeshu on the rocks. M: And you will thank us M: Let me know in the comments section below if you have ever tried Umeshu M: Or if you’ve ever made it yourself. M: And if you use my recipe, please please let me know as well. M: also big heart and shout out to cooking with dog M: They’re an amazing Channel and I used their video on how to make this and then I tweaked the recipe. I mean it’s such a wholesome and a wonderful channel. S: We goin’ party tonight. M: Uh-oh. S: We goin’ party tonight M: I need to run with this. S: We goin’ party tonight! S: We goin’ party tonight. S: Let’s go girl. S: We goin’ party tonight. S: We goin’ party tonight. M: This has gotta last us a year. S: Year? S: No, this ain’t goin’ last a night. M: I should’ve made 2 S: This ain’t goin’ last a night. M: Yes it is. S: It ain’t goin’ last a night. M: It’s fine. M: It’s great! S: You did a great job, girl. M: I’m so happy! 😀 M: I was genuinely so worried like what if it sucks cuz you don’t know it’s like seven months of work S: we goin’ party tonight.

3 Comments

MylkT1023

Aug 8, 2019, 6:06 pm Reply

why do you have to use rock sugar and not regular granulated sugar?

tailokk bro

Aug 8, 2019, 6:58 am Reply

Mantap jiwa

neelonghunglow

Aug 8, 2019, 5:17 am Reply

"Ain't goin last a night!" New lit saying lol

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