Plum Brandy

A forum for mashing & fermenting fruits and vegetables

Re: Plum Brandy

Postby crow » Wed Mar 13, 2019 10:50 pm

Got one down now slowly going on wild yeast
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Re: Plum Brandy

Postby 78Monk » Thu Mar 14, 2019 11:56 am

Got roughly 30 - 35 litres of this going yesterday.

6kg red and yellow plums
5kg sugar
2 sachets of ec-1118

Smells awesome today and foaming up slowly.

So keen to try this.
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Re: Plum Brandy

Postby 78Monk » Sat Mar 16, 2019 1:46 pm

Does this tend to bubble away a little slower than a regular sugar wash?
First time doing plums and using ec-1118 yeast.
Was 10g yeast too little?
Should I stfu and learn some patience?
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Re: Plum Brandy

Postby bluc » Sat Mar 16, 2019 1:55 pm

:laughing-rolling: I have only used ec1118 once and it was on grape concentrate in a wine kit. Fermented dry in about 7 days if that's any help. It may take longer with a thick pulp though not sure. I have not done much with fruit yet.. :handgestures-thumbupleft:
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Re: Plum Brandy

Postby 78Monk » Sat Mar 16, 2019 2:40 pm

Cheers mate.

I think I just need to be patient. I'll leave it be and check it next Sunday.

It smells amazing.

If it works though out I'm doing it again with pears as they're cheap as around here at the moment.
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Re: Plum Brandy

Postby 78Monk » Fri Mar 22, 2019 9:24 pm

For some reason this decided to slow right down a few days ago. Added a heat belt to the fermenter and its gone nuts.
Its bubbling away quite happily and has gone from a sweet wine to a really dry plumby cider/wine. I start holidays tomorrow. I'm going to leave it until Wednesday then see how it clears.

Amazing smells and much more fun than the shit smelling turbos I've ran.
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Re: Plum Brandy

Postby EziTasting » Sat Mar 23, 2019 9:10 am

78Monk wrote:Amazing smells and much more fun than the shit smelling turbos I've ran.


Sometimes I feel this statement about Turbos needs to be plastered - Billboard style with flashing lights across the front page... :-D
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Re: Plum Brandy

Postby claytong » Fri Mar 29, 2019 6:38 pm

Hi,

Trying my first Plum Brandy at the moment, and had a slight hiccup. My brew was down and progressing well for just over a week. Left it alone for a week while on holidays, and when I came back, it seems I managed to pick up an infection? The brew seems to have finished fermenting, and the mould? on top doesn't seem to smell funny. I've never had this happen to any washes/beers that I have done previously. Does anyone know if it is an infection or something to do with the plums? And does anyone know if I should throw it out or just distill it?

Cheers Clayton
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Re: Plum Brandy

Postby bluc » Fri Mar 29, 2019 6:44 pm

Lacto infection it doesn't affect grain based sugarhead recipes unsure what it would do to fruit :think:
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Re: Plum Brandy

Postby Wobblyboot » Fri Mar 29, 2019 9:30 pm

Like bluc said, is lacto. Iv had it happen once, run it as soon as u can while it’s still good :handgestures-thumbupleft:
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Re: Plum Brandy

Postby claytong » Sat Mar 30, 2019 9:42 am

Cheers guys. Any thoughts on how it got in? I aerated and adjusted ph three times in about eight days then left it for a week in a carboy with airlock. The ferment was slowing by that stage but was still going with no sign of infection. Or am I asking how long is a piece of string?
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Re: Plum Brandy

Postby 78Monk » Sat Mar 30, 2019 1:57 pm

Image

This has to be the best stuff I've made so far.
60% sitting on some cherry wood.
Was good straight out the still but with a few days airing it's really quite nice.
I'll leave the sticks in for a couple of weeks and bottle it up.

Definitely making more.
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Re: Plum Brandy

Postby 78Monk » Tue Apr 02, 2019 11:39 am

Oh whoops. Image fail.
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Re: Plum Brandy

Postby bluc » Tue Apr 02, 2019 6:33 pm

claytong wrote:Cheers guys. Any thoughts on how it got in? I aerated and adjusted ph three times in about eight days then left it for a week in a carboy with airlock. The ferment was slowing by that stage but was still going with no sign of infection. Or am I asking how long is a piece of string?

I would think you shoudnt aerate after first day :think: When yeast first starts and it multiplying its aerobic needs oxegyn but once its got firm hold and is finished multiplying then it turns anarobic does not need oxegyn :-B
Last edited by bluc on Tue Apr 02, 2019 6:36 pm, edited 1 time in total.
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