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Stage 1 complete - oldbloke's mutterings
September 24th, 2010
11:51 pm
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Stage 1 complete
Do you know how long it takes to halve and stone 9lbs of plums?
I do.
I only put the stone into the ferment bin and the plum into the sink 3 times
I only cut myself once
It's having its 2 days for the pectolase to work now.
Then I strain it off the pulp, boil it, chuck it over the sugar, and pitch the yeast.
Of course I don't have a pan big enough to boil it all in one go.
I could use 3 pans, or do two batches. Two batches, I think.

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Date:September 25th, 2010 12:09 am (UTC)
It takes me about as long to halve and stone 3lb of plums as it takes for a gallon of water to boil on the hob..

When I make plum wine I use water, plums, sugar and yeast..

Halve and stone 3lb of plums and place in bucket..

Pour on 1 gallon of boiling water..

Stir plums regularly until the temperature of the must approaches 60F..

Strain into another bucket and add a bag of sugar stirring well to make sure all is dissolved..

Make yeast starter using 1/4 pint of must, 1 tsp of sugar and 1/2 tsp of dried wine yeast, stirred well, covered and left to work in a warm place (I use the top of the Aga-alike) for at least 20 minutes..

Pitch starter into must and cover bucket..

Leave until initial fermentation burst has slowed (between 24 and 48 hours) and decant into demijohn with airlock..

Wait until fermentation stops (3 or 4 months as a rule with plum) and drink..

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Date:September 25th, 2010 02:35 pm (UTC)
Having stoned >30lb of cherries a couple of months back, I can imagine!

Plums get cooked whole here and the stones fished out later. Cherries are bad enough.
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