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Plums - oldbloke's mutterings
November 2nd, 2010
10:28 pm
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Plums
Racked the plum wine again. Took a snifter from each container to test.
2 demijohns and a litre spirit bottle. All dry. Demijohn 2 very dry. Demijohn 1 slightly sweeter. The spirit bottle has a slight bitterness, perhaps from using a balloon as a seal. All quite strong, from the taste - didn't bother checking the gravity when I started the batch. Remind me of the more dangerous scrumpies from Deep Somerset (land of my youth), but with a plum edge.
Will be a "just the one bottle but we /will/ finish it" wine, I think. Another taste in a while when it's had a chance to oxidise a bit.
Hopefully maturing from now to Christmas will improve it too, though it's definitley drinkable now. Quite pleased as it's my first ever attempt.
The extreme scrumpy-ness of #3 may be a touch of yeast. Or rubber.
Now, bottle by fermenting container, or blend? Hmmmm.

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From:hooloovoo_42
Date:November 2nd, 2010 11:05 pm (UTC)
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I think you should make pea pod wine!
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From:caerleon
Date:November 2nd, 2010 11:37 pm (UTC)
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I'm making marrow rum..
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From:oldbloke
Date:November 2nd, 2010 11:54 pm (UTC)
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The amount of peapods required per gallon is prohibitive
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From:hooloovoo_42
Date:November 2nd, 2010 11:59 pm (UTC)
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I always wondered where Tom got all his from. You'll have to get the missus to grow more peas. Or find a friendly Birdseye factory!
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From:oldbloke
Date:November 3rd, 2010 12:17 am (UTC)
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If it was still the Golden Age, on Sunday everybody in the street would be shelling peas for the roast, and you could get enough that way, though I spoze they'd all want a bottle of the wine so it still doesn't really work.
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From:hooloovoo_42
Date:November 3rd, 2010 12:41 am (UTC)
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Yes, Real Peas seem very difficult to come by these days.
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From:vinaigrettegirl
Date:November 3rd, 2010 06:48 am (UTC)
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I gather an oak chip and further aging improves things. Ianawm.
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From:oldbloke
Date:November 3rd, 2010 09:13 am (UTC)
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Yeh, oak (and a few other woods) magically remove some of the more unpleasant topnotes, which is why whisk[e]y makers age in oak barrels. Charred, for preference - I suspect the carbon is important. Using ex-sherry/brandy/whatever barrels adds extra shades of flavour to whisk[e]ys, too.
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From:vinaigrettegirl
Date:November 3rd, 2010 10:06 am (UTC)
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Iirc my copy of But the Crackling Is Superb says some FRS put some oak chips from his BBQ supplies into his Swedish-method booze and improved it no end. Knew abt the barrels for Scotch and red wine... I admire your courage, being all too hangover-prone myself!
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From:oldbloke
Date:November 3rd, 2010 10:10 am (UTC)
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I admire your courage, being all too hangover-prone myself!

It's not /that/ strong, the yeast dies at about 16% anyway. And to avoid oxidation while aging, I topped up the containers with more water, so it's about 2 or 3 % less strong now than when we tasted it last night.
Given what I put into it, it shouldn't have too much in the way of nasty hangover-producing congeners. Hopefully. Wouldn't drink much of it in any one session anyway.
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