Post B2yKLUEL83F64W6vFg by RedRobyn@mastodon.nz
(DIR) More posts by RedRobyn@mastodon.nz
(DIR) Post #B2yJRYQqJucQt1HwGG by stephen@microbe.vital.org.nz
2026-02-04T03:32:24.212306Z
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Do you have a good home plum wine recipe?If yes, please share. Because I have nearly 10kg of ripe plums and access to more, and the right equipment for home fermentation. Difficulty: this lot'll spoil in a day or two...#homebrewing
(DIR) Post #B2yJRZeLnB1AfCcExE by vik@mastodon.nzoss.nz
2026-02-04T08:17:36Z
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@stephenFor 4 gallons I cut 5-6kg in half and de-stone, put in a massive stock pot with enough water to cover, bring to the boil, and drop them on two kg or so of sugar deepending. Stir it in, do another batch. Top up to 4 gallons with cold water, cover, and as soon as it drops below 40C pitch in wine yeast. Seal with a lock and wait for it to stop frothing. As soon as it does, I distil it.If you want actual wine, strain into demijohns and wait for fermentation
(DIR) Post #B2yJRabuDkelduTnma by vik@mastodon.nzoss.nz
2026-02-04T08:17:37Z
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and settling to stop. Then siphon into new demijohns and see if it makes more sediment. Repeat until no more sediment throws, bottle, and get rat-arsed 6-12 months later. The trick for passable plonk is to keep everything sterile and get it off any sediment ASAP. Adding yeast nutrients speeds this up but isn't essential. There are many nuances, hence all the home brewing books. @stephen
(DIR) Post #B2yKLUEL83F64W6vFg by RedRobyn@mastodon.nz
2026-02-04T04:21:02Z
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@stephen A quick and rude method:https://wiki.otepoti.dev/books/kitchen-syndicate/page/fruit-wineSome slightly more sophisticated versions from Gill PainterI don't know that cooking to remove the stones was good for the flavour. Most people seem to say removing the stones is important because of the cyanidish compounds. So far as I know Gill Painter lived a long and healthy life and only one of her collected recipes requires cutting them out
(DIR) Post #B2yKLVQ4huDvlCboBM by stephen@microbe.vital.org.nz
2026-02-04T04:35:50.329421Z
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@RedRobyn I never take the stones out when making jam, I just skim them off the top, and am still in rude health...
(DIR) Post #B2yKLWEPgkUQHKA0e0 by vik@mastodon.nzoss.nz
2026-02-04T08:27:48Z
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@stephenFor wine de-stoning doesn't really matter. Distillation is different, particularly with Schnapps where you distil everything but the dregs at the bottom. Even then it's not uncommon for a Schnappsbrenner to put some cracked stones back in for flavour.Oh, I've also fortified the plum wine with plum schnapps and it made a fantastic '96 plum port! Still got some...@RedRobyn
(DIR) Post #B2yL75s4zxSmQKOpOa by vik@mastodon.nzoss.nz
2026-02-04T08:36:28Z
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@booleanvalueThe raisins also help by adding nutrients that speed things along, or so I've been led to believe.@stephen
(DIR) Post #B2yLdeJ8V4AMUcZvjk by vik@mastodon.nzoss.nz
2026-02-04T08:42:22Z
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@stephenOh, forgot to mention that you still need to cut 'em up even if not fully de-stoning.