This recipe will make 20L of plum brandy fermentation
Ingredients:
- 8kg very ripe soft plums (pressing lightly with a thumb should leave an indent)
- 800g sugar
- 12 litre water
- 15g Yeast
- 20g yeast nutrient
- 6g citric acid
Method:
- Wash the plums and crush them thoroughly into a fermentation bucket without breaking the pits.
- Add citric acid.
- Boil 4 litres of water and dissolve the sugar in it.
- Add the sugar water to the fermentation bucket.
- Top up the fermentation vessel to 20 litres with cold water
- Adjust pH to 5.2 if necessary
- Add yeast
- Ferment until dry (SG < 1.000)
- Filter fermented juice through a muslin cloth and let juice stand to settle
- Siphon once to remove sediment.
- Distil in pot still for a heavy flavoured plum brandy with alcohol percentage of about 50-55% and dilute with water to 43%.
- OR for a light flavoured plum brandy: Dilute first distillation (50-55%) to about 15% abv and re-distil to about 65%. Dilute with water to 43% abv
