Name: How to Make Japanese Plum Wine
Uploaded: 2020-06-22T02:50:13.000Z
Duration: 9 min 21 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of degree

M: Spudgy your butthole is just.. It's just all butthole buddy..

Transition words & phrases

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*

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

M: Soak your ridiculous amount of plums in cold water for about 20 minutes

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!

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: 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: 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.

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

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: 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: 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: Which means that I successfully sanitized everything to make sure that nothing went wrong

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: Do I like I stir it? No, I'm going for it.

M: Oh my god. It's all like syrupy and wonderful.

M: Whole things in. Whole things in. Whole things in! I'm just trying it. Here I go!

M: Looks pretty weak because it's only been seven months. It can go longer than that .

M: Oh my god. It's definitely better than the stuff we normally buy in a box.

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: 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.