MacStill wrote:res, you chose a hard one to do cuts on for your first... plums can be pretty weird straight off the still.
Give your jars 48 hours airing, then try your cuts again... it'll help a lot :handgestures-thumbupleft:
MacStill wrote:I'd probably go a little on the conservative side with the oak res, treat your plums with love and tenderness :))
MacStill wrote:Yeah ok just cut as you normally would then, maybe stay cautious on the heads side.... early plum tails are very nice though.
Give it a couple of weeks on some oak and I'll bet your opinion changes, after 6 or so months it's real good :drool:
crow wrote:My plum wine is just getting older and older waiting for me to get home and run it :angry-tappingfoot: :-w :!! :confusion-waiting:
WTDist wrote:ive been told grapes have high pectin in their skin which causes higher methanol production. might want to look into your plumbs aswell
maddogpearse wrote:It's Plum season! I happened to catch up with uncle Peter the stone fruit farmer over the weekend who gave me about 30kg of plums. You bloody ripper. i tipped about 10kg into a 60l fermenter with 10kg of inverted sugar and wizzed it up with the paint stirrer on saturday morning. It appears to be bubbling away nicely now from the wild yeast. I'm going to put another 10kg down tonight into two 25l fermenters using EC1118 yeast and see how it compares to the wild ones :handgestures-thumbupleft:
the rest of the fruit got stewed up to go on my cornflakes :D
any red hot tips from you blokes that have done heaps of this? i'm loving fermenting fruit, makes the shed smell nice!
spit'n'shine wrote:
Great stuff mate!! I made an s. load of plum brandy last year, it took
about 8 months to come good on oak but it is beautiful now! Basically the same as you except I did 10kg fruit and 4kg sugar per 30L fermenter and used EC1118. I used a fly screen to squeeze out all the liquid from the fermenter (after racking), its a messy job but not too bad.
I actually picked 10kgs this morning after spotting a tree up the road, but I spent the best part of the weekend dealing with 50kgs of apricots from my tree.. Got 100L total fermenting now! I'm gunna be stocked up with brandy this time next year!! :obscene-drinkingdrunk:
maddogpearse wrote:spit'n'shine wrote:
Great stuff mate!! I made an s. load of plum brandy last year, it took
about 8 months to come good on oak but it is beautiful now! Basically the same as you except I did 10kg fruit and 4kg sugar per 30L fermenter and used EC1118. I used a fly screen to squeeze out all the liquid from the fermenter (after racking), its a messy job but not too bad.
I actually picked 10kgs this morning after spotting a tree up the road, but I spent the best part of the weekend dealing with 50kgs of apricots from my tree.. Got 100L total fermenting now! I'm gunna be stocked up with brandy this time next year!! :obscene-drinkingdrunk:
Mate you and I aught to sit down one day over a drink and discuss toranas and distilling! :handgestures-thumbupleft:
MacStill wrote:I still have nightmares of trying to put plums through the grape press, fuck plums :laughing-rolling: :laughing-rolling: :laughing-rolling:
spit'n'shine wrote: :-D Sounds great! It will be a big session id say mate! :obscene-drinkingdrunk:
Are you running through the pot still?
Users browsing this forum: No registered users and 12 guests