Wild Plum Brandy Recipes

HOMEMADE PLUM BRANDY

Steps:

• Pick out well-ripened plums . Its best to remove their pits ahead of time and mash them.
• Pour the fruits into a large, suitable container. After 3-4 days, add the sugar dissolved in water (1:3 ratio); the water needs to be at a temperature of 80°F (25 °C). If adding 44 lb (20 kg) sugar, you need 16 gal (60 L) of water. Stir until it dissolves and mix with the fruit mash.
• Stir this material 3-4 times per day, the more the better. After about 14 days, the fermentation process should be complete and the mixture should have cleared up on top, although that all depends on the temperature, the quality of the sugar and frequency of stirring. Dont close the drum during fermentation. Its best to measure alcohol content with an alcohol meter - it needs to be about 17-18 % ABV. If the alcohol content is higher, add more water, if its lower - add sugar.
• In some regions they like to add a little vinegar (1 bottle per drum) or citric acid if the plums are too overripe. There needs to be about 12″ (30 cm) of empty space between the material and the top of the container, at least during fermentation.

MY MOM'S PLUM BRANDY

Steps:

• Rinse the plums (do not scrub away the white bloom) and cut out the pits.
• Place in a large crock or one or more large jars.
• Pour in as much of the sugar as the container can hold.
• Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
• As the mixture liquefies keep adding sugar until it is used up.
• Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
• My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
• However, using a good whiskey makes it drinkable right away--especially important for the first batch.
• It keeps indefinitely--if you make enough.

TANGY PLUM LIQUEUR

Steps:

• Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
• Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
• After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.