not only have i got a boat load of pears iv just landed a trees worth of plums is there any plum recipes floating about????
thanks
scott
plums
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dave-o
Re: plums
Badger Poacher's Choice uses plums.
Recipe (partly from head brewer's info, partly my own findings):
5300g Pale Malt
300g Crystal
100g Chocolate malt
50g Liquorice - 30 mins
15g Admiral - full boil
20g First Gold - 10 mins
20g First Gold - flame out
Ferment (i used S04)
When initial fermentation has died down:
Boil 1kg of plums until they have broken down into mush
Strain them through a seive
Cool
Add to FV
Poacher's Choice is gorgeous - perhaps try one if you want to know what a plum beer can be like. You can get it at sains or tesco. It fills the room with a fruity aroma when you open one.
Recipe (partly from head brewer's info, partly my own findings):
5300g Pale Malt
300g Crystal
100g Chocolate malt
50g Liquorice - 30 mins
15g Admiral - full boil
20g First Gold - 10 mins
20g First Gold - flame out
Ferment (i used S04)
When initial fermentation has died down:
Boil 1kg of plums until they have broken down into mush
Strain them through a seive
Cool
Add to FV
Poacher's Choice is gorgeous - perhaps try one if you want to know what a plum beer can be like. You can get it at sains or tesco. It fills the room with a fruity aroma when you open one.
-
beertrix
Re: plums
cheers folks ive tried this and hoping for the best...
3.5 qt. water
2 lbs sugar or 2 lbs. light honey
4 lbs. ripe sweet plums or 3 lbs. wild plums
5 tsp. acid blend (Do not use with wild plums)
1/8 tsp. tannin
1 tsp. yeast nutrient
1 Campden tablet (recommended)
1/2 tsp. pectic enzyme
Champagne or Montrachet yeast
Boil water and sugar/honey. If using honey, skim the scum.
Wash, stem, and pit the plums. Cut into small pieces saving the juice.
Put in straining bag in bottom of primary fermenter and mash.
Pour hot sugar water over fruit and fill up to 1-gallon mark.
When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
After 12 hours add the pectic enzyme.
24 hours later add yeast and stir.
Remove straining bag after a week.
When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
Rack again in 2-3 weeks.
Rack again in 2-6 months.
After it ferments out, stabilize with Campden tablets or stabalizer and add 2-6 oz of sugar to sweeten if needed.
Bottle and age 6-12 months.
3.5 qt. water
2 lbs sugar or 2 lbs. light honey
4 lbs. ripe sweet plums or 3 lbs. wild plums
5 tsp. acid blend (Do not use with wild plums)
1/8 tsp. tannin
1 tsp. yeast nutrient
1 Campden tablet (recommended)
1/2 tsp. pectic enzyme
Champagne or Montrachet yeast
Boil water and sugar/honey. If using honey, skim the scum.
Wash, stem, and pit the plums. Cut into small pieces saving the juice.
Put in straining bag in bottom of primary fermenter and mash.
Pour hot sugar water over fruit and fill up to 1-gallon mark.
When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
After 12 hours add the pectic enzyme.
24 hours later add yeast and stir.
Remove straining bag after a week.
When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
Rack again in 2-3 weeks.
Rack again in 2-6 months.
After it ferments out, stabilize with Campden tablets or stabalizer and add 2-6 oz of sugar to sweeten if needed.
Bottle and age 6-12 months.
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chivelegs
Re: plums
I didn't fancy sticking my plums in my beer this year 
, but I had 3 litres or so excess pale amarillo ale after my last brew, so stuck a bunch of damsons in as an experiment. Didn't bother with any preparation, just froze them overnight to split the skins, thawed them out and bunged them into a demi-john which had already been fermenting for about 3 days.
May be good, may be undrinkable, we'll see.
, but I had 3 litres or so excess pale amarillo ale after my last brew, so stuck a bunch of damsons in as an experiment. Didn't bother with any preparation, just froze them overnight to split the skins, thawed them out and bunged them into a demi-john which had already been fermenting for about 3 days. May be good, may be undrinkable, we'll see.