Re: [Distillers] Using plums
- Pour boiling water on them at a rate of 1 gallon per
Mush them up, taking care not to break the stones. Add
sugar to ca. 1090-1100 (depends on your yeast
capabilities). Once cool, add yeast + nutrient + check
pH (adjust if necessary).
Ferment to 1000 or less.
Strain and distil. Do watch out for largish amounts of
Much of this is far better described in Berglund's
"Artisan Distilling" on the tastylime site.
--- Andrew Bugal <bwyze44@...> wrote:
> I will soon be bblessed??? with a bushel or so ofCheers,
> blood plums. These are small, dark red (almost
> purple) sweet plums about the size of a cherry.
> Anybody have any recipes on how to best use them
> to produce something alcoholic?
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