Just notes for while we’re making it:
- 12.2kg of frozen black plums, already cut into small pieces before freezing
- 1.2kg frozen black currants
- 5kg white sugar
- 500g honey, bush blend from Tihana
- 100g CaCO3 to the must directly
- 40g oak chips (Hungarian Oak No 1 Toast, for rum and dark spirits)
- Made up to 27L with boiling water
… all into primary fermenter.
Made to basic plum recipe as previously:
Sunday morning: 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 into straining bag in bottom of primary fermentor and mash. Pour hot sugar water over fruit and fill up to 1-gallon mark.
Sunday afternoon: Mash up fruit some more … When cooled, add acid, tannin (strong cup black tea, 3bags), yeast nutrient and crushed Campden tablet (1 per 5L must). Cover and fit with air lock. DONE
Monday: After 12 hours add the pectic enzyme. Actually, it was about 15 hours.
Tuesday: TAKE SPECIFIC GRAVITY and record on the Brew Records page. 24 hours after adding pectic enzyme, add yeast and stir.
Following Tuesday: Remove straining bag after a week. Specific gravity reading .20 on 30 January
When must reaches specific gravity of 1.030, rack to secondary fermentor. Rack again in 2-3 weeks. Rack again in 2-6 months. After it ferments out, stabilize with Campden tablets or stabilizer and add 2-6 ounces of sugar to sweeten if needed. Bottle and age 6-12 months. Specific gravity on Feb 9 is .100