Plum Beer.

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Plum Beer.

Unread postby Bigstew » Wed Jun 13, 2018 11:44 am

Walking by the farm this morning and it looks like a bumper crop of wild cherry plums, the framer says I can take as much as I like providing I drop him down a few samples. This got me thinking about moving away from the usual Belgian lambic style for something different. First up would be a smash brew with maris otter and bramling X or a california common with 5-6kg in a 20litre batch. Any thoughts or advice please.
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Re: Plum Beer.

Unread postby gandalf the brew » Wed Jun 13, 2018 12:55 pm

Best results from the plums would be to freeze them first. This way when you defrost, it will break down the fibrous tissue, and increase the absorption of flavour.
I do this to my raspberries and strawberries before adding them to a secondary ferment.
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Re: Plum Beer.

Unread postby Bigstew » Wed Jun 13, 2018 4:02 pm

Thank you. going with a smash brew with Bramling X , build on the natural earthy flavour of the hops. Will wash the plums and add a campden tablet to the water then freeze as per your advice thank you.
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Re: Plum Beer.

Unread postby Nolan » Thu Jun 14, 2018 2:31 am

Get the juice out as natural as possible, cold pressed would be the best.
Leave a few kilos cut, but unwashed in an open bucket covered with clean water.
Put some netting on top that the wasps, flies etc. can’t get to it.
Leave a few days until fermentation sets in. If nice and frothy, seperate the liquid and
mix everything together.
If fermentation should stop, add one of Wyeast’s Wild Blends.
https://www.wyeastlab.com/wild-sour-styles
But, I think, that won’t be necessary.

Last season I got a box of Greengage Plums and tried the above technique.
Apart, that I had a few “Blow Out’s”, fermentation was unbelievable wild,
The final “drink” was unbelievable marvellous…
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Re: Plum Beer.

Unread postby mashy » Thu Jun 28, 2018 7:33 am

gandalf the brew wrote:Best results from the plums would be to freeze them first. This way when you defrost, it will break down the fibrous tissue, and increase the absorption of flavour.
I do this to my raspberries and strawberries before adding them to a secondary ferment.


Better still if you have wine press, once they have thawed, press them hard and ferment the juice.
This method makes an amazing Apple wine.
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Re: Plum Beer.

Unread postby Bigstew » Fri Jun 29, 2018 9:13 am

Thank you all, will dig the cider press out the shed. Was planning on pressing a few kg of elderberries for a Elderberry lambic. My cunning plan was to follow the Greg Hughes cherry lambic recipe, but cold press the stripped berries and add that to the secondary with the ale base on top, this should give me the flavour and colour but not the dreaded tannin from the skins.
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