Fermenting is brilliant! ⭐ Whether it's fermenting chillies 🌶️ for hot sauce, or making alcohol 🍷 like in this video! If you are looking for some more alcohol fermentation videos, here you go! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8ARdb91nOhc.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-swYScNYFU7E.html
Great video. One suggestion: if you find the malic acid in plums too sharp, you might consider using 71B yeast. This yeast has an affinity for malic and will metabolize about half the malic and transform it into lactic acid (a far softer tasting acid than malic). Alternatively, (and at some additional expense, you might apply MLF bacteria to transform all the malic into lactic acid. This is something that wine makers who make red grape wine typically do when they work with grapes and not kits or juice.
I love the added mouth feel and flavors of fruit meads( melomels). I make a lot of wild lowbush no water blueberry meads with blueberry blossom honey. I bet a no water plum mead would be killer. I looked online and you can get plum blossom honey and people say the plum honey has tropical fruit notes. Good luck, sounds great.
@@maplesyrup76 Plum blossom honey sounds amazing! Got a lot of local raspberry blossom honey around here (Norway), so might go for that to pair with the plum mead. Or perhaps heather blossom for a darker profile. Cheers!
Hi Shaun, it's great to see some content like this on your channel. You seem to have learned so much about fermentation (likely by making hot sauces I guess) that you can apply this to so many more fields of application. Looks like it is doable by many people at home, so thanks for sharing it! Excellent Video, even though i typically come here for pepper related content.
Thanks Flitzi! It's actually the other way around. I learned about fermenting chillies after learning about fermenting alcohol! The whole process is fascinating to me
You have a nice looking crop of fruit coming in Shaun! Good to see a season proceeding so well. Here the summer is resisting its typical longer warm spells. In fact the nights had dropped back into the single numbers C earlier in the week. Stay Saucy as you Stay Spciy! -Bob...
@@ChilliChump I guess the last year's harvest is the part that threw me off Shaun. The first place I ever had did have several fruit trees that yieleded tasty fruit too, straight off the branches.
Think of how much OPK you could have made with all those plums!! 🤪I think my parents plum tree will look like yours this year, so I'm sure I'll get to make some of my own OPK. My parents also usually make a bunch of chutney 🤤
My old next door neighbor's mum used to make an absolute diamond of a parsnip wine. My last home brew was a bitter kit that turned out more like sherry it was that strong 3 pints was all I needed 😁
Hello from Norway! I've been enjoying your videos and it was such a pleasure to come accross this one as I have several plum trees that are absolutely overladen with ripe fruit. A quick few questions: obviously you are happy with your result so I will be following your recipe. The campden tablets I have suggest one table pr 5L of mash. You used 1 for your whole batch. Is that enough? Also, I see others using raisins as a substitute for yeast nutrient. Have you ever tried that? Lastly, I see that you are fermenting only the juice. Is there a reason for not fermenting the juice, the pulp and skins in primary fermentation?
Hey there. Thanks for watching! I like to use the least amount of Camden tablets (sodium metabisulfite) that I can. The dosing works for me. If you don't want to use the yeast nutrients I show, then raisins will be good, but I would also add lemon juice. That would be a good combo. If you start with less solids and particulates then you have a better chance of getting a clear result. I guess if you don't have an abundance of the fruits then sure, add in the rest of it.
Thank you for that great answer! I can't wait to get started!!! I'm going to take a few liters of the final product and try to soak some roasted French oak chips for a few weeks. I might fall flat on my face, but hey..who knows?! I really love your videos and your clear methodical presentation. My Scotch Bonnet and Tabasco plants are doing surprisingly well outdoors after a typically cool Norwegian summer. Can't wait to make some good sauces for winter! Keep up the great work and have fun! Cheers🍻
Absolutely loved this video dude! I’ve got a plum tree and covered quite a few plum recipes on my channel but not tried making wine! Super insightful and loved the tasting too. Great video & inspiration. Keep it Spicy! HHH 😜🍑
Was coming here to say that. Not a lot of places let you give away alcohol for free around where I live (it's illegal in the state I live in, likely many others) but shipping it is exceptionally difficult. I'm certain shipping alcohol without the proper permits, licenses, and going through the proper channels is strictly illegal in all 50 of the United States. It's probably similar in the UK, and surrounding countries.
hello, If Im making 5 to 8 gallons per run (I have a lot of plum trees), you dont mention how much yeast I need to put in. How much do I put in per gallon? thank you!
It really turned out great! Looking forward to doing it again with this year's harvest. And yes there is a pit....but the process of squeezing out the juice I showed, will remove them.
I made a Cherry hot sauce a few weeks ago. Sauce turned out great, but removing the pits was so tedious that I decided not to go back for round two. I knew there had to be a better way to do it than how I tried
I ended up taking it out because I am trying to make this accessible to as many people as possible. So only kept in the essentials. I think it could put off new people to home brewing if they think its too complicated or involved.
