wow it's so Interesting, In fermentation step, can i do in Refrigerator ,cause in thai always hot so i worry fermentation step will not well much.
@beanpandacook3 жыл бұрын
Place in cold water could help The fermentation would still okay below 35C
@rockeymaster66303 жыл бұрын
@@beanpandacook Thank you so much❤
@rockeymaster66303 жыл бұрын
I did umeshu for second years but that use liquor for do but I'll do it again by your recipe, in Thailand umeshu is popular, this season many people do umeshu and now I following your channel. 🍑🍑
@昱-d9c6 жыл бұрын
手怎麼可以這麼好看?😍
@eschang66782 жыл бұрын
Thank you for sharing this laborious process of fermenting ume. I have a question regarding the seeds. I saw in the Korean KZbins they recommended removing the ume plums after 90 days of fermentation to avoid the seeds from producing toxins. Have you heard of that?
@beanpandacook2 жыл бұрын
Toxins will fade away during long fermentation process So that this wine MUST fermented at least 1 year or longer
@eschang66782 жыл бұрын
@@beanpandacook thank you, that’s good to know. I’ll definitely try it out. Thanks again.
Thank you for this recipe. I can notice that you did not use any liquor in your recipe. Are there any differences between your recipe and the one with liquor ? Thank you
@beanpandacook5 жыл бұрын
In this recipe allowing green plum to ferment with the wide yeast from itself to fermentation process
@jinn27225 жыл бұрын
Not sure what you mean, but the plums themselves make this into liquor rather than adding vodka or something to plum flavoured liquid.
@jiawenmeinv954 жыл бұрын
@@jinn2722 What she meant: in this video, the plum is going through fermentation process itself without adding alcohol. If we add liquor, it will shorten the time of fermentation, but the taste will be slightly different from the one in the video. Im doing both to try out the different tastes tho. Hope my comment helps.
@PuiManChan-q8z Жыл бұрын
請問2400g梅,大約加幾多蜜糖🙏🏼
@juihsinlin74165 жыл бұрын
還記得小時侯 阿嬤都會做三大罐。我常常偷偷的夾梅子吃。超好吃的。唉!好懷念喔
@chunyuyip33525 жыл бұрын
偷偷吃梅子就没效果了
@kulepo42834 жыл бұрын
什麼東西,都是偷著吃,最好吃。
@jtyau3 жыл бұрын
Hi there, how does this wine from this recipe taste vs the wine where you add sugar and white liquor in a jar and just let it soak?
@beanpandacook3 жыл бұрын
The wild yeast from the fruit and honey itself convert its sugar content into wine. After fermentation, the sugar will not remain. It is less processed and mild in flavour. There are 20 types more aroma in fermented ume wine than soaking ume with liquor & sugar. These aromas are only produced during the fermentation process, which is why the aroma of fermented wine is richer
@rubychang21346 жыл бұрын
可以教怎麼做檸檬酒嗎?
@beanpandacook6 жыл бұрын
有時間我試試看
@rubychang21346 жыл бұрын
肥丁手工坊 Beanpanda Cooking Diary 真的嗎? 謝謝你😄😄😄
@jeannine24906 жыл бұрын
我也好想學檸檬的!請老師一定要可慮教學😂
@akichiuchiu6 жыл бұрын
+1
@loadingsolate6 жыл бұрын
上次檸檬酒釀不成變成檸檬酵素了QwQ
@nuchs75094 жыл бұрын
hi may i ask how sweet finished product would b according to this recipe( Brix?)