MacStill wrote:Oh no, not plums again.... :))
Tis the season. :D
MacStill wrote:Oh no, not plums again.... :))
kiwikeg wrote:Okay taking a hack at plums this year third filled a 60l fermenter with bursting ripe plums and mashed them up a bit then hit them with the paint stirrer added 4.5kg of sugar and topped off with water to about 50l mark.
Using gerven GV10 wine yeast. SG was hard to read
So will try again tomorrow when hopefully its separated a bit of liquid from the mush a will probably add more sugar if indicated
Hard to gather from the info on this thread do I need to add lime or calcium to alter the ph?
kiwikeg wrote:Ran mine last night, it had hit 990 and sat for a month.
Easy enough to rack off the wash, the wash tasted pretty good but I think the 4 plates stripped too much flavour but that could have been operator error.
Will try it with only 3 plates next time, choosing which cuts to save was quite difficult as smells varied thru the rum but most tasted good except for last couple of jars.
Unsure of what to use to oak. I have some French oak wine barrel staves or American oak dominoes.
Just want a really light oak, so am thinking a half domino into a demijohn at 60%?
kiwikeg wrote:kiwikeg wrote:choosing which cuts to save was quite difficult as smells varied thru the rum but most tasted good except for last couple of jars.
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