The Recipe
Thanks Wade, I used a bit of a mashed together recipe, let me know what you think....
1kg of Plums, 1.8kg Sugar, 500g of Sultanas, Pectinase Enzyme (3tsp), Citric Acid (1½ tsp), 2 Campden Tablets, Juice of 1 Lemon.
1kg of Tesco Value plums were used (rest frozen), and washed, cut into rather big chunks and mashed with a potato masher. I kept all skins on.
Washed out 25l Fermenting Bin/Demijohn with sterilizing solution.
Added fruit plus sultanas to bin and boiled 4l of water with 1kg of sugar in it to invert it and sterilize it.
Added to bin and stirred vigorously. Didn’t have citric acid until later, so I added the juice of one lemon. Left until cool. Added the pectinase, citric acid and 2 campden tablets.
Yeast --> Into one sterilised wine bottle put a good 1-2cm of sugar. Added boiling water until nearly full. Leave to cool to just being slightly warm. I then halved between two bottles and added some of the must to each. Added yeast nutrient. Left for a while.
I added the bottles to the primary fermenter and left for 5 days, fermentation was going very well.
Added to two demijohns with airlocks - and SG was 1.1... just leaving it to do it's business now. It's a peachy colour and is still lightly fermenting...
I'm rather unsure of how to proceed or when to proceed! Does anyone have any good advice or, better still, improvements on this technique/recipe?
David
