What is the best type of plum to use for plum wine?

Japanese varieties of plum are the most commonly used for plum wine. The most popular varieties are the red-fleshed Beni Yutaka and Akebono, and the white-fleshed Shiro.

These plums are specifically grown for their high sugar content, which makes for a sweet and delicious wine. Other varieties of plum can be used, but they may not have as high of a sugar content and thus the wine may not be as sweet.

When choosing plums for plum wine, it is important to select plums that are ripe but not overripe. Overripe plums will result in a wine that is too sweet and may even start to ferment before you have a chance to add yeast.

The best way to test for ripeness is to give the plum a gentle squeeze. If it yields to the pressure, it is ripe and ready to be used. If it is too hard, it is not yet ripe and if it is too soft, it is overripe.

Once you have selected your plums, they need to be crushed in order to release their juices. This can be done by hand or with a food processor.

After the plums have been crushed, they need to be combined with water in a ratio of about 1 part plum to 2 parts water. This mixture is then left to ferment for about a week.

After fermentation, the plum wine is ready to be strained and bottled. It will continue to improve with age and can be kept for several years.

What other fruits can be used to make plum wine?

Although plum wine is most commonly made with red or purple plums, other fruits can be used to make this type of wine as well. For example, apricots, blackberries, and even cherries can be fermented to create a fruity and tasty plum wine. The key is to use a wine recipe that is specifically designed for the fruit that you are using. This way, you can be sure that the final product will be both delicious and safe to drink.

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