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Plum Mead????
I recently went through Plum phaze. And I am now wondering if plums would make for a nice mellow melomel.
Anybody here used plum before in a beer or a mead??? My question lies in the skin of the fruit. I'd like to add it as it would add the sour note I like in my meads. But does it throw off flavors like so many other fruit skins?? I'd use 5 pound of puree added in the secondary. Allow to ferment until there was nothing left to ferment and wait for the must to clear. Sound tasty???
it sounds good, give it a one-gallon go.
reduce the plum puree to 1 pound, use say 3-lbs honey, and see what happens.
Now to decide which honey to use. Clover is a pretty middle of the road light flavor. I think I'll go with that.
3#'s is a tad stiff for one gallon. But not much. Seeins how I'd like to ferment this is short order just to see how it turns out I think I'll use 2 pounds. Plums are chalk full of fermentable sugars anyways.
Sounds good to me... My only utter miserable complete failure has been dates and raisens (which still confuses me... I mean, come on, raisens, dates and honey equals baklava... should be awesome...)
you might also think of basswood honey if you can get your hands on any... I really like the flavor of it and it might go well with plums....
A friend did a 5 gallon mead with 5 lbs of plums. Wash them well, remove the pits, just crush them in your hand and drop them in. It turned out magnificent.
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