Fermenting is brilliant! ⭐ Whether it's fermenting chillies 🌶️ for hot sauce, or making alcohol 🍷 like in this video! If you are looking for some more alcohol fermentation videos, here you go! ruclips.net/video/8ARdb91nOhc/видео.html ruclips.net/video/swYScNYFU7E/видео.html
Great video. One suggestion: if you find the malic acid in plums too sharp, you might consider using 71B yeast. This yeast has an affinity for malic and will metabolize about half the malic and transform it into lactic acid (a far softer tasting acid than malic). Alternatively, (and at some additional expense, you might apply MLF bacteria to transform all the malic into lactic acid. This is something that wine makers who make red grape wine typically do when they work with grapes and not kits or juice.
Hi Shaun, it's great to see some content like this on your channel. You seem to have learned so much about fermentation (likely by making hot sauces I guess) that you can apply this to so many more fields of application. Looks like it is doable by many people at home, so thanks for sharing it! Excellent Video, even though i typically come here for pepper related content.
Thanks Flitzi! It's actually the other way around. I learned about fermenting chillies after learning about fermenting alcohol! The whole process is fascinating to me
I love the added mouth feel and flavors of fruit meads( melomels). I make a lot of wild lowbush no water blueberry meads with blueberry blossom honey. I bet a no water plum mead would be killer. I looked online and you can get plum blossom honey and people say the plum honey has tropical fruit notes. Good luck, sounds great.
@@maplesyrup76 Plum blossom honey sounds amazing! Got a lot of local raspberry blossom honey around here (Norway), so might go for that to pair with the plum mead. Or perhaps heather blossom for a darker profile. Cheers!
You have a nice looking crop of fruit coming in Shaun! Good to see a season proceeding so well. Here the summer is resisting its typical longer warm spells. In fact the nights had dropped back into the single numbers C earlier in the week. Stay Saucy as you Stay Spciy! -Bob...
@@ChilliChump I guess the last year's harvest is the part that threw me off Shaun. The first place I ever had did have several fruit trees that yieleded tasty fruit too, straight off the branches.
Think of how much OPK you could have made with all those plums!! 🤪I think my parents plum tree will look like yours this year, so I'm sure I'll get to make some of my own OPK. My parents also usually make a bunch of chutney 🤤
My old next door neighbor's mum used to make an absolute diamond of a parsnip wine. My last home brew was a bitter kit that turned out more like sherry it was that strong 3 pints was all I needed 😁
Hello from Norway! I've been enjoying your videos and it was such a pleasure to come accross this one as I have several plum trees that are absolutely overladen with ripe fruit. A quick few questions: obviously you are happy with your result so I will be following your recipe. The campden tablets I have suggest one table pr 5L of mash. You used 1 for your whole batch. Is that enough? Also, I see others using raisins as a substitute for yeast nutrient. Have you ever tried that? Lastly, I see that you are fermenting only the juice. Is there a reason for not fermenting the juice, the pulp and skins in primary fermentation?
Hey there. Thanks for watching! I like to use the least amount of Camden tablets (sodium metabisulfite) that I can. The dosing works for me. If you don't want to use the yeast nutrients I show, then raisins will be good, but I would also add lemon juice. That would be a good combo. If you start with less solids and particulates then you have a better chance of getting a clear result. I guess if you don't have an abundance of the fruits then sure, add in the rest of it.
Thank you for that great answer! I can't wait to get started!!! I'm going to take a few liters of the final product and try to soak some roasted French oak chips for a few weeks. I might fall flat on my face, but hey..who knows?! I really love your videos and your clear methodical presentation. My Scotch Bonnet and Tabasco plants are doing surprisingly well outdoors after a typically cool Norwegian summer. Can't wait to make some good sauces for winter! Keep up the great work and have fun! Cheers🍻
It really turned out great! Looking forward to doing it again with this year's harvest. And yes there is a pit....but the process of squeezing out the juice I showed, will remove them.
I made a Cherry hot sauce a few weeks ago. Sauce turned out great, but removing the pits was so tedious that I decided not to go back for round two. I knew there had to be a better way to do it than how I tried
Absolutely loved this video dude! I’ve got a plum tree and covered quite a few plum recipes on my channel but not tried making wine! Super insightful and loved the tasting too. Great video & inspiration. Keep it Spicy! HHH 😜🍑
Was coming here to say that. Not a lot of places let you give away alcohol for free around where I live (it's illegal in the state I live in, likely many others) but shipping it is exceptionally difficult. I'm certain shipping alcohol without the proper permits, licenses, and going through the proper channels is strictly illegal in all 50 of the United States. It's probably similar in the UK, and surrounding countries.
hello, If Im making 5 to 8 gallons per run (I have a lot of plum trees), you dont mention how much yeast I need to put in. How much do I put in per gallon? thank you!
I ended up taking it out because I am trying to make this accessible to as many people as possible. So only kept in the essentials. I think it could put off new people to home brewing if they think its too complicated or involved.
Fermenting is brilliant! ⭐ Whether it's fermenting chillies 🌶️ for hot sauce, or making alcohol 🍷 like in this video! If you are looking for some more alcohol fermentation videos, here you go!
ruclips.net/video/8ARdb91nOhc/видео.html
ruclips.net/video/swYScNYFU7E/видео.html
Great video. One suggestion: if you find the malic acid in plums too sharp, you might consider using 71B yeast. This yeast has an affinity for malic and will metabolize about half the malic and transform it into lactic acid (a far softer tasting acid than malic). Alternatively, (and at some additional expense, you might apply MLF bacteria to transform all the malic into lactic acid. This is something that wine makers who make red grape wine typically do when they work with grapes and not kits or juice.
Hi Shaun, it's great to see some content like this on your channel. You seem to have learned so much about fermentation (likely by making hot sauces I guess) that you can apply this to so many more fields of application. Looks like it is doable by many people at home, so thanks for sharing it! Excellent Video, even though i typically come here for pepper related content.
Thanks Flitzi! It's actually the other way around. I learned about fermenting chillies after learning about fermenting alcohol! The whole process is fascinating to me
Planning to do a no-water plum mead with all the plums from our family cabin in the near future! Wines and such are a great way to use plums indeed.
I love the added mouth feel and flavors of fruit meads( melomels). I make a lot of wild lowbush no water blueberry meads with blueberry blossom honey. I bet a no water plum mead would be killer. I looked online and you can get plum blossom honey and people say the plum honey has tropical fruit notes. Good luck, sounds great.
@@maplesyrup76 Plum blossom honey sounds amazing! Got a lot of local raspberry blossom honey around here (Norway), so might go for that to pair with the plum mead. Or perhaps heather blossom for a darker profile. Cheers!
very well explained and presented. It gave me confidence to get wine making. Thank you for this well explained plum wine process
You have a nice looking crop of fruit coming in Shaun! Good to see a season proceeding so well. Here the summer is resisting its typical longer warm spells. In fact the nights had dropped back into the single numbers C earlier in the week. Stay Saucy as you Stay Spciy! -Bob...
This video was actually started last year August! The plums are coming in nicely this year so far, but got a couple months yet to make some more!
@@ChilliChump I guess the last year's harvest is the part that threw me off Shaun. The first place I ever had did have several fruit trees that yieleded tasty fruit too, straight off the branches.
I make slivovice every year, but I will definitelly try this.
My thought exactly, a little run with plum pálinka is on the schedule here too!
Just AWESOME! Thanks for sharing.
I am extremely envious of your garden! Must be so nice not having to buy all the fruit...
Well that makes a change from a chilli video 😁 well done never tried wine myself thanks for sharing take care
Do you know anything about African Bird's Eye Orange? I got one as a present and was wondering if it's good.
Think of how much OPK you could have made with all those plums!! 🤪I think my parents plum tree will look like yours this year, so I'm sure I'll get to make some of my own OPK. My parents also usually make a bunch of chutney 🤤
Got some OPK brewing 😉
My old next door neighbor's mum used to make an absolute diamond of a parsnip wine.
My last home brew was a bitter kit that turned out more like sherry it was that strong 3 pints was all I needed 😁
Parsnip wine! Now that's different!
@@ChilliChump I'm not a fan of eating parsnips, drinking them is much nicer lol
Hello from Norway! I've been enjoying your videos and it was such a pleasure to come accross this one as I have several plum trees that are absolutely overladen with ripe fruit. A quick few questions:
obviously you are happy with your result so I will be following your recipe. The campden tablets I have suggest one table pr 5L of mash. You used 1 for your whole batch. Is that enough?
Also, I see others using raisins as a substitute for yeast nutrient. Have you ever tried that?
Lastly, I see that you are fermenting only the juice. Is there a reason for not fermenting the juice, the pulp and skins in primary fermentation?
Hey there. Thanks for watching!
I like to use the least amount of Camden tablets (sodium metabisulfite) that I can. The dosing works for me.
If you don't want to use the yeast nutrients I show, then raisins will be good, but I would also add lemon juice. That would be a good combo.
If you start with less solids and particulates then you have a better chance of getting a clear result. I guess if you don't have an abundance of the fruits then sure, add in the rest of it.
Thank you for that great answer! I can't wait to get started!!! I'm going to take a few liters of the final product and try to soak some roasted French oak chips for a few weeks. I might fall flat on my face, but hey..who knows?! I really love your videos and your clear methodical presentation. My Scotch Bonnet and Tabasco plants are doing surprisingly well outdoors after a typically cool Norwegian summer. Can't wait to make some good sauces for winter! Keep up the great work and have fun! Cheers🍻
Damson wine I think the small plums are make good jam
Hi Chillichump. Please could you link the rotating sieve type thing. Or if you could just provide the name. Thanks
Heres the one I use (same as you see in the video) geni.us/roslefoodmill
@@ChilliChump thank you so much
Hi! When are you supposed to add the pectolade and bentonite?
Hey there. Add them the same time you add the yeast.
Nice!
Hi, great vid! Do the plums not have to be washed before mashing? Thanks! Arjan from the Netherlands
Hi Arjan, yes I rinsed them off.
One more question. Newby at this, sorry. At what temperature do you store the must + water and ingredients?
20'C
Stir it also once a Day?
No need to
Looks like it turned out great! Do those Plums not have a pit inside?
It really turned out great! Looking forward to doing it again with this year's harvest. And yes there is a pit....but the process of squeezing out the juice I showed, will remove them.
I made a Cherry hot sauce a few weeks ago. Sauce turned out great, but removing the pits was so tedious that I decided not to go back for round two. I knew there had to be a better way to do it than how I tried
Take a look in the description for this video, the food mill is brilliant for that sort of thing.
Absolutely loved this video dude! I’ve got a plum tree and covered quite a few plum recipes on my channel but not tried making wine! Super insightful and loved the tasting too. Great video & inspiration. Keep it Spicy! HHH 😜🍑
how many pounds of plums did you use or how much pressed juice
is potassium metabisulfite OK for fruit based wine?
Yes absolutely, helps as an antioxidant.
@@ChilliChump Excellent thanks !
What did you spray on the lids/caps at 8:20 before putting them on?
Starsan geni.us/starsan
Thank you..new to home brewing, still figuring out.@@ChilliChump Keep making great content👍
I realize that this isn't a hot sauce video, I noticed your recipe book on your website is sold out. When do you think you will get more in stock?
I am waiting on the next print run. Hopefully I have it soon, will announce in my newsletter as soon as it's back in stock.
@@ChilliChump awesome, ty for the quick response
@@ChilliChump forgot to ask, does it ship to united states?
Yes it does, both my shops ship globally!
Awesome. Please tell me you’re giving a bottle away in the next livestream!
I would love to...but the legalities of that would be questionable! 😄
Was coming here to say that. Not a lot of places let you give away alcohol for free around where I live (it's illegal in the state I live in, likely many others) but shipping it is exceptionally difficult. I'm certain shipping alcohol without the proper permits, licenses, and going through the proper channels is strictly illegal in all 50 of the United States. It's probably similar in the UK, and surrounding countries.
hello, If Im making 5 to 8 gallons per run (I have a lot of plum trees), you dont mention how much yeast I need to put in. How much do I put in per gallon? thank you!
@@Starman.2112 the yeast will multiply. 5g will do the job, but 7.5g to 10g would be better
Great video!....Now im off to collecting the 300ls of plums off the trees!
Weirdly enough, this year, our entire harvest of plums disappeared overnight from the trees. Still not sure what happened 🤔
@@ChilliChump
Maybe....one of your neighbours watched your videos....and beat you to it.
Link to your siphon and pump please
here you go geni.us/brewingsiphon
You gonna show the bubble pour?
Those who make it to the end get rewarded 😉
please,please tell me how you manage to prevent insect attacking your fruit
Shouldn't it be in wine bottles?
If I wasn't making it sparkling...then sure
You seem to have edited out the gravity readings?!
I ended up taking it out because I am trying to make this accessible to as many people as possible. So only kept in the essentials. I think it could put off new people to home brewing if they think its too complicated or involved.
But ended up with 12.5% ABV
my apple cherry and peer trees are always full of worms every year how do people deal with this pest?
Net them
Should do a Collab with Citysteading Brews. They've said they're a fan of your work.
That would be cool!
Have they?! That's cool!
Fruit .extract the juice ,remains is called rubbish🤔😁
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