Salad, homemade wine, smoked cheese.
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Greek chicken salad with fresh baked cheesey bread. Cheddar and smoked fontina. In the background is some 2009 plum wine I made. About 14% ABV.
I’ve got a lot of smoked cheese I made last year that I haven’t used yet and I need to make way for when temps drop into the 50s and can make more.
Not sure how to price this. I don’t remember the price of plums in 2009. But not including the wind maybe $2.75 per person.
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C Cooking shared this topic on
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Greek chicken salad with fresh baked cheesey bread. Cheddar and smoked fontina. In the background is some 2009 plum wine I made. About 14% ABV.
I’ve got a lot of smoked cheese I made last year that I haven’t used yet and I need to make way for when temps drop into the 50s and can make more.
Not sure how to price this. I don’t remember the price of plums in 2009. But not including the wind maybe $2.75 per person.
@FauxPseudo does the homemade wine give you the poops ?
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@FauxPseudo does the homemade wine give you the poops ?
Never been an issue. That sounds like the yeast weren’t treated right or someone was stabilizing with too much sulfites. That last one isn’t a risk in mine because I don’t sulfate.
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Greek chicken salad with fresh baked cheesey bread. Cheddar and smoked fontina. In the background is some 2009 plum wine I made. About 14% ABV.
I’ve got a lot of smoked cheese I made last year that I haven’t used yet and I need to make way for when temps drop into the 50s and can make more.
Not sure how to price this. I don’t remember the price of plums in 2009. But not including the wind maybe $2.75 per person.
How did you make the wine?
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How did you make the wine?
Basic Plum Wine Recipe
Servings: 1 gallon.
3.5 qt. water.
2 lbs sugar.
4 lbs. ripe sweet plums.
2 tsp acid blend.
1/8 tsp. tannin.
1 tsp. yeast nutrient.
1 Campden tablet.
1/2 tsp. pectic enzyme.
Lalvin 71B-1122, Champagne or Montrachet yeast.- Boil water and sugar/honey.
- stem, and pit the plums.
- Cut into small pieces saving any juice.
- if using a straining bag place it in the bottom of primary fermenter.
- Pour hot sugar water over fruit and fill up to 1-gallon mark.
- When cooled add acid, tannin, nutrient and Campden tablet.
- Cover and fit with air lock.
- After 12 hours add the pectic enzyme.
- 24 hours later add yeast and stir.
- a few times a day shake, stir, it to nock out the CO2.
- after a week or two strain the fruit from wine.
- at least 48 hours after fermentation has stopped transfer secondary fermenter.
- Rack again in 2-3 weeks.
- Rack again in 2-6 months.
- stabilize with a Campden tablet.
- taste and add 2-6 oz of sugar to sweeten if needed.
- Bottle and age 6-12 months.
