A few (several?) months ago I attempted to make hard cider out of plums. Yesterday while I listened to the Pirate game (Pirates eventually won, beating Arizona 12-10 in 13 innings) on the radio I sampled the effort. It was very good, better than I'd hoped, given that it was a first attempt, using a fruit I'd never used before. Sometimes when you make a hard cider out of anything other than apples, the result can be cloying, as when I made berry/cherry hard cider.
Here is the recipe I devised for the plum hard cider:
4 lbs plums run through the food processor
1/2 gallon of organic apple juice
3C granulated sugar
1/2t of dry white wine yeast
Heat enough fruit juice to dissolve all of the sugar. Let cool to room temperature, transfer to a 1 gallon glass fermenting tank (I use a glass jug), sprinkle the yeast over the top of the juice, affix bung and airlock. The brew should start bubbling within 24 hrs. Allow to ferment in the glass jug for 2-3 weeks, then siphon into a clean glass jug, reaffix bung and airlock, and allow to rest for 2 weeks. This clarifies the cider. After the two weeks have passed you're ready to bottle the cider. Because cider can be volatile, I use bottles with a pressure seal cap, this locks in the carbonation perfectly.
Enjoy!
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4 comments:
Wat is 1/2t of wine yeast wat is the measurement please
1/2 a teaspoon
Do we strain out the plum pulp at any point in the process?
I just finished 5 gallons of apple plum hard cider. Use peptic enzyme during the ferment to get the plum pectin to settle out in the carboy. I forgot it and added twice the amount after and it did eventually clear up over 4 weeks.
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