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Beverage Making Beer, wine, mead, soda, cider, spirits, cordials, etc.

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Old 06-09-2013, 05:30 AM
nailpounder nailpounder is offline
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Default Plum Jerkum, hard cider

Just wondering if someone here has ever made plum hard cider? There is a 30 year old plum tree on the property we bought that produces way more fruit than we can eat. We weren't sure what kind of tree it was the first year since it didn't produce fruit that year. We now have two plum trees of the same variety since we planted a new plum tree that first year! Doh! Oh well. The new tree is a Santa Rosa and we think the old one is the same since the fruit has purplish red skin, blue bloom on the skin, with yellow flesh that is dark red under the skin.
The missus recently bought some Ace Hard Cider which I kinda liked so I looked up hard cider on the net and stumbled across plum jerkum. Other than a couple archaic recipes in auld english and some posted attempts with no results I didn't really find anything that I could use with confidence. Maybe I didn't look hard enough. I have zero experience with beverage making so I need complete, detailed directions.
Thanks, Chris
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Old 06-09-2013, 09:03 PM
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Grendal Male Grendal is offline
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Should be the same process as apple jack....except your not using apples...


http://www.backwoodshome.com/forum/v...ad.php?t=26328

Dehydrate the squished plums so your not wasting...excellent when covered with chocolate and pomegrante seeds given out during christmas.
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Old 06-16-2013, 03:24 AM
nailpounder nailpounder is offline
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Approximately how long of a process is this?
Got any pictures of the "equipment"?
I guess I'd have to pit the plums and probably use skins and all. The tart skin would balance the sweet flesh? Or, just squeezing the juice out and using that?
Leaving the skin and flesh in would be making wine?
You can tell I'm a little confused.

Thanks
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Old 06-16-2013, 05:07 PM
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Quote:
Originally Posted by nailpounder View Post
Approximately how long of a process is this?
Got any pictures of the "equipment"?
I guess I'd have to pit the plums and probably use skins and all. The tart skin would balance the sweet flesh? Or, just squeezing the juice out and using that?
Leaving the skin and flesh in would be making wine?
You can tell I'm a little confused.

Thanks
Nope not really got photos of my set up...

lets see...6 days may take longer...3 weeks....plus another 2 months...generally takes another 2 months...then 3 months...so your looking at roughly 8 months if things go well according to schedual or roughly 240 days.

That is just the brewing process, may take 1-2 days to juice your plums.

It is similar to a wine making process. The difference between wine and hard cider is cider is usually 5-8% alcohol by volume. Wine is upwards of 12% alcohol by volume. Certain states have regulations though for example in wisconsin anything over 7% abv cannot be called cider, anything less cannot be called wine. These laws are mostly for taxation and distrabution.

By fermenting just the juice that depends on the brix (measurement of sugar in the juice), you could get 5%-7% abv which would be a cider.

You can use the peels as well as the flesh of the plums. The skin could give a good counter balance of flavor.

The other difference is that the champagne yeast doesn't give off a yeasty flavor like a beer yeast would.

When working with fruit it all depends on the sugar content for example most apple cannot ferment to more then 5-8% abv because of their natural sugar content. So to get an apple wine of 12% abv you would need to add more sugar.

I can link you to my equipment....it's the best I can do. Most my stuff is in storage.


refractometer- http://www.midwestsupplies.com/refra...-sg-scale.html

carboy (I've got 6 of these now)-http://www.midwestsupplies.com/6-5-gallon-glass-carboy-bundle.html

blow off tubes I probably got 20 feet- http://www.midwestsupplies.com/1-lar...-per-foot.html

A host of airlocks and stoppers- http://www.midwestsupplies.com/homeb...-airlocks.html Rubber stoppers, and I got 3 peice airlocks, and s bubbles.

10 gallon kettle- http://www.midwestsupplies.com/boile...on-kettle.html

Lots of bottles and caps....and corks....

Hurricane burner and propane tank-http://www.midwestsupplies.com/hurricane-burner.html

bottling bucket- http://www.midwestsupplies.com/bottl...th-spigot.html

Drying rack- http://www.midwestsupplies.com/90-bo...ting-base.html

Filler-http://www.midwestsupplies.com/fermtech-plastic-bottle-filler.html

More tubes and other clamps-http://www.midwestsupplies.com/homebrewing-equipment/fermentation-equipment/tubing-and-siphoning.html

Fermenting heater- http://www.midwestsupplies.com/fermwrap-heater.html

cleaners-http://www.midwestsupplies.com/homebrewing-equipment/cleaning-and-sanitizing/cleansers.html Specifically one step

hydrometer-http://www.midwestsupplies.com/hydrometer-triplescale.html

hydrometer test jar-http://www.midwestsupplies.com/hydrometer-test-jar-12-plastic.html

grain scale-http://www.midwestsupplies.com/escali-6-kg-13-lb-scale.html

Measure and testing supplies-http://www.midwestsupplies.com/homebrewing-equipment/measuring-testing/accessories.html

Yeast supplies-http://www.midwestsupplies.com/homebrewing-equipment/yeast-management.html (don't keep on hand only get when needed)

Fining agents-http://www.midwestsupplies.com/winemaking-equipment/filtering-fining/fining-agents.html






Since you seem like your just starting out....I'd recommend the following kits

http://www.midwestsupplies.com/compl...er-corker.html Wine kit

http://www.midwestsupplies.com/brewi...-plus-kit.html beer

They also have a great book selection http://www.midwestsupplies.com/other...cts/books.html



Any other questions I'll be more then happy to help.
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