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...So 10kg of late season angelino plums came home from the markets with me today, time to do a small batch of plum brandy....It could be your best drop yet!crow wrote:as I had a few to many irons in the fire this year I let my plums go on natural yeast, low and slow. I have one more run of AG left and I will start on the plums that have been sitting all these long months.
AndreasG wrote:I make plum brandy regularly.
My take on best practiced is freeze the fruit first. 6KG black plum. The freezing makes it much easier to mash the fruit. I think it also intensifies flavour in the wash.
Defiantly don't add pits to the wash. Nasties in them and do nothing for flavour. I put the fruit through a blender and give it a light boil on the cook top and add sugar. 6KG for a 25L wash. Use yeast you prefer. Check PH as fruit wash can stall. Adjust as needed.
First run, reflux still.
Add 3 KG processed fruit to product reduced to 70%
Leave for one week.
Blend to 40%
Second run, pot still.
Enjoy
AndreasG wrote:I draw on old school ideals when it comes to making drinks full of flavour.
I am no expert, I try ideas and share results. I want to explore new ideas and methods.
My next goal, peaches!
EziTasting wrote:Nice write-up Crow!
Logical and challenging at the same time, thank you.
Thank you, too, orcy, for reminding me that I have a mango mash still... lol fruit has not been big before, as in this is my first one, so not much on the forefront of my thoughts... :violence-smack:
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