Plums in mead

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Plums in mead

Postby MrBoy » Fri Sep 08, 2017 14:17

I have about 2.5kg of ripe plums from a mate. I was thinking of using them in my next batch of sparking light mead after successes with redcurrants and satsumas.

Any suggestions on how best to use them, and brew with them? And what volume of booze this amount would make?

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Re: Plums in mead

Postby oldbloke » Fri Sep 08, 2017 15:37

Wash, stone, quarter, add to fermenter. Campden for a day just i case. That simple. Plum wine is good, plum mead should be great. I think you have just enough for 2 gallons.
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Re: Plums in mead

Postby MrBoy » Fri Sep 08, 2017 20:56

Ta. So leave during without campden for a day before they are added? I'd prefer to add then later but they will spoil so if I prepare them, then pour the honey on top and continue as normal?

Skins are fine presumably?

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Re: Plums in mead

Postby oldbloke » Sat Sep 09, 2017 15:09

It's worth a day in Campden in case they're carrying anything nasty, whether you add them at the start or later (if later, Campden separately then chuck in, obviously)
You could freeze them until later if you want to do it that way. But I'd get them in at the start, I think.
Skins will provide a little bit of tannin and some colour
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Re: Plums in mead

Postby MrBoy » Mon Sep 11, 2017 14:02

Cheers. Soaked them for a day in campden then added 4lb honey and topped up to 11l, since I expect a fair amount of sludge and would like 10l at the end. Added 10g ale yeast and put at 20C.

I didn't bother looking up plum sugar levels but guessing maybe 8% based on the amount of honey plus the fruit

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