Tales from a newbs kitchen...
Posted: Sun Oct 01, 2017 10:31 am
This is a "from the hip" concoction I threw together with the little bit of learning I had before recently finding this goldmine of a forum! So I had about 5 cases of plums that were about to pass the squishy stage into rotting stage.. Got about 50lbs from 2 boxes. Squished each plumb by hand (so fun), 25 lbs made 3 gallons of mash in two separate 5 gallon fermenters. Topped the 5 gallon off with water bringing me to 2 gallons of water in each bucket.. I then moved both buckets into a 30 gallon fermenter. So at this point I have:
50 lbs plums (seeds and stems and skins) 6 gallons of mash
4 gallons of water
So roughly 10 gallons before sugar, yeast, etc.
I added 10 crushed Camden tablets and let it sit 24 hours.
I then added about 8 tsp of pectin enzyme and let it sit another 24 hours.
I boiled about 4 gallons of water and dissolved 10lbs of sugar and added it to my mash
So at this point I was at
50 lbs of plums
8gallons of water
10lbs of sugar
Checked my SG and it was a little over 1.050
I added 4 more lbs of sugar and for some reason 2 more gallons of water.
Now I was at
50 lbs of plums
10 gallons of water
14 lbs of sugar
And a SG of 1.070
I hydrated 30 grams of red star DADY and tossed it in with 30 tsp of nutrient (which now I realize I shoulder waited a bit before pitching yeast) it's been about 12 hours since and I'm waiting for a bubble. It's in a 32 gallon hdpe trash can with a decent sealing lid (if I push down on the lid I hear air hissing through the seal) I put an airlock in it just cause I like to see it bubble.
So.... I know this probably isn't a perfect recipe and lacks a lot of preparation... But I'd like your honest opinions on what I did wrong. I want to learn from my mistakes so far but I also want to know what I can do to improve. Bring on the constructive criticism!
Thanks in advance!!!!
To clear up the confusion.. added Camden tablets and sat for 24+ hours, then pectic enzyme and yeast, yeast nutrient. I shouldve waited a little longer between pectic enzyme and pitching yeast
50 lbs plums (seeds and stems and skins) 6 gallons of mash
4 gallons of water
So roughly 10 gallons before sugar, yeast, etc.
I added 10 crushed Camden tablets and let it sit 24 hours.
I then added about 8 tsp of pectin enzyme and let it sit another 24 hours.
I boiled about 4 gallons of water and dissolved 10lbs of sugar and added it to my mash
So at this point I was at
50 lbs of plums
8gallons of water
10lbs of sugar
Checked my SG and it was a little over 1.050
I added 4 more lbs of sugar and for some reason 2 more gallons of water.
Now I was at
50 lbs of plums
10 gallons of water
14 lbs of sugar
And a SG of 1.070
I hydrated 30 grams of red star DADY and tossed it in with 30 tsp of nutrient (which now I realize I shoulder waited a bit before pitching yeast) it's been about 12 hours since and I'm waiting for a bubble. It's in a 32 gallon hdpe trash can with a decent sealing lid (if I push down on the lid I hear air hissing through the seal) I put an airlock in it just cause I like to see it bubble.
So.... I know this probably isn't a perfect recipe and lacks a lot of preparation... But I'd like your honest opinions on what I did wrong. I want to learn from my mistakes so far but I also want to know what I can do to improve. Bring on the constructive criticism!
Thanks in advance!!!!
To clear up the confusion.. added Camden tablets and sat for 24+ hours, then pectic enzyme and yeast, yeast nutrient. I shouldve waited a little longer between pectic enzyme and pitching yeast