If you want plums, please come take as many as you want.
Last edited by jeff on Fri Sep 07, 2007 9:50 am; edited 1 time in total
Seven
Posted: Fri Sep 07, 2007 9:29 am
suddenly quite whiny!Joined: 24 Aug 2007Posts: 345Location: Cap Hill
1. Squish 'em
2. Forget where you put them for a couple years.
3. Enjoy!
derrickito
Posted: Fri Sep 07, 2007 9:48 am
now with 50 percent more EVILJoined: 22 Jul 2005Posts: 10566
does the same offer go for all of your cucumbers?
jeff
Posted: Fri Sep 07, 2007 9:49 am
SOC pussyJoined: 05 May 2006Posts: 4501
derrickito wrote:
does the same offer go for all of your cucumbers?
No.
langston
Posted: Fri Sep 07, 2007 9:59 am
Joined: 25 Jul 2005Posts: 5547Location: Columbia City
jeff wrote:
derrickito wrote:
does the same offer go for all of your cucumbers?
No.
too late.
Alex
Posted: Fri Sep 07, 2007 12:55 pm
Joined: 18 May 2006Posts: 3128Location: Roosevelt
Seven wrote:
1. Squish 'em
2. Forget where you put them for a couple years.
3. Enjoy!
You'll probably get nicer results by using a yeast culture from a homebrew shop then the wild yeast that is on the skins of the fruit. To do this you add two steps.
2a. Put the juice in a container and add campden (sulfite) tablets.
2b. Wait 24 hours, then add yeast.
Otherwise Seven is right. Wine, mead, and cider are all pretty trivial to make.
Commercial plum wine is really sweet and is probably filtered to remove the yeast, then sweetened. There is also the possibility that they add saccharin to it (this is how they make many lambics sweet -- if you want to try traditional unsweetened lambic pick up a bottle of Boon Kriek). I don't have a filter and have had luck stopping mead fermentation early by putting the carboy into a cold fridge for a week. That causes the yeast to drop out to the bottom. Then I transfer it to another carboy (with most of the yeast gone) and do it again.
alex
gsbarnes
Posted: Fri Sep 07, 2007 1:24 pm
Joined: 15 Aug 2006Posts: 2666Location: No Fun Town, USA
Here follows my recipe for (Italian prune plum) plum popsicles:
Pick up plums.
Put in sturdy plastic bags and tie the bags shut.
Put bags in freezer.
Wait at least one day.
Take plums individually out of bags around 9am.
Put plums in container in fridge when you get to work.
Take plums out of fridge at around lunch time: plum popsicles!
P.S. Don't eat the pits.
P.P.S. Don't talk to me about canning or preserving. I am a lazy person.
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nick.carter
Posted: Fri Sep 07, 2007 6:37 pm
Joined: 02 Aug 2007Posts: 16
In addition to mucking with the sugar content, to make it taste any good you'll probably want to muck with the acid levels. Ideally after doing a titration to determine the total acidity content.
You could also stop the fermentation early and preserve residual sugar content by adding store-bought hard liquor until the booze content is higher than the yeast's tolerance. Kind of like making plum port. Hydrometer is your friend.
Here are three links from a guy who knows his shit when it comes to non-vinifera wines.
For winemaking supplies online (especially chemicals), I heard good things about this company when talking to a winemaker last week in Prosser: American Tartaric
I ordered some equipment for my parent's home winery from these guys and they treated me well: The Valley Vintner. I've also heard good things about Presque Isle but no personal experience.
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suddenly quite whiny!
Joined: 24 Aug 2007
Posts: 345
Location: Cap Hill
now with 50 percent more EVIL
Joined: 22 Jul 2005
Posts: 10566
Joined: 25 Jul 2005
Posts: 5547
Location: Columbia City
Joined: 18 May 2006
Posts: 3128
Location: Roosevelt
Joined: 15 Aug 2006
Posts: 2666
Location: No Fun Town, USA
