by emptyglass » Tue Jan 15, 2013 9:28 pm
Well after loosing all but one little tree of plums to the birds, I thought I was out.
But I managed to score 60 litres of plums today. They don't suit all the recipies I've seen for this drink, but I made some from the same tree 2 sesons ago. It wasn't bad at all, just a little different.
These ones are smallish, pale red colour, pale flesh with a free stone, plenty of wild yeast on them that they havn't had in past years (the tree is at my mums). I'm hoping to get another bucket, possibly 2 tomorrow. This should give me enough to get a little return. I was lucky enough that the neighbors were home and put the 4 mean junk yard dogs in the house, and let me pick their side.
As these are a touch on the ripe side, the plan is to lay them out on a bit of tin and let them finnish ripening as much as they can, for a few days or maybe even a week if they are still looking good.
Then steep them for as long as it takes to go soft, mash and into the ferment, and recipie from there.
The twist might come if I manage to get some promised plums from old auntie, and if I get some from my small netted tree. These should both be dark blood plums. They will be added to the steep stage if timing works. These ones are 3 weeks away at least, so they might get done seperatly, depending on quantity.
This time it'll go through a bubbler insted of the ol' pot still :handgestures-thumbupleft:
Anyone else doing slivovitz (or what ever you want to call it) this year?