Adventures in Alcohol： 梅酒
So, I got it into my head to try to make 梅酒 (ume shu), which is Japanese Plum liqueur. Although really, they are more like apricots and I don't know where the plum thing comes from.
Anyway, I thought I would document it for my flist.
First step, buy the stuff! (or pick the ume yourself, but I didn't feel like that)
I spent an embarrassing amount of money on this for an alcoholic drink that's cheap to buy. Whatever, it's nummier when you make it yourself.
Step two, wash and de-stem the ume.
A friend's recipe called for 3-4 hours of soaking in water, but fuck that noise.
The recipes also said to use a toothpick to destem. Because my life is what it is, I have no toothpicks in my house, so I used an insulin syringe. *cough* *awkward look*
Next, put the ume in a jar and add rock sugar. Different recipes suggested anywhere between 500 and 1000 grams, and since I have no scale, I guessed. I put in more than 500, but less than a kg. *shrug* It's alcohol, how can I fuck it up?
Finally, add white alcohol. All the stuff around here is 35%, but you could probably play around with what alcohol you use.
My jar is a little over big for the amounts I used, but hopefully it won't be a problem.
They are supposed to sit in a cool, dark place for a least 3 months, but a lot of people wait a year.
I have another kg of a different type of ume ready to put into a jar. I'm bribing steeleblue with the promise that when she comes to visit, I'll open one of the jars. :D
Anyway, I thought I would document it for my flist.
First step, buy the stuff! (or pick the ume yourself, but I didn't feel like that)
I spent an embarrassing amount of money on this for an alcoholic drink that's cheap to buy. Whatever, it's nummier when you make it yourself.
Step two, wash and de-stem the ume.
A friend's recipe called for 3-4 hours of soaking in water, but fuck that noise.
The recipes also said to use a toothpick to destem. Because my life is what it is, I have no toothpicks in my house, so I used an insulin syringe. *cough* *awkward look*
Next, put the ume in a jar and add rock sugar. Different recipes suggested anywhere between 500 and 1000 grams, and since I have no scale, I guessed. I put in more than 500, but less than a kg. *shrug* It's alcohol, how can I fuck it up?
Finally, add white alcohol. All the stuff around here is 35%, but you could probably play around with what alcohol you use.
My jar is a little over big for the amounts I used, but hopefully it won't be a problem.
They are supposed to sit in a cool, dark place for a least 3 months, but a lot of people wait a year.
I have another kg of a different type of ume ready to put into a jar. I'm bribing steeleblue with the promise that when she comes to visit, I'll open one of the jars. :D