Made umeshu with brandy in May 2025 and found out that many ume had shrivelled up (1st pic) with no meat inside (2nd pic). The umeshu it tasted ok with no foul taste.
Not the first time making umeshu. I had made previous batches with vodka, gin and white rum and this is the first time it had happened. 3rd pic showed the original state of ume during preparation.
Any suggestions on possible causes? I'm wondering if the tannin in brandy had caused this, but it doesnt make sense as the compound itself doesnt dehydrate.
by tryingmydarnest
AloJapan.com