General Category > Other Fermentables
Plumb wine
majorvices:
I have not made any homemade wine since before I started brewing. Don't really have a good wine making book yet but have decided to used this recipe. http://www.morewinemaking.com/public/pdf/PWR.pdf
Any thoughts? Tips? Better recipe? What about adding pits to the must? I know some pits hide traces of carcinogens. All help appreciated.
Joe Sr.:
I believe the pits contain cyanide. In enough quantity, they would be poisonous rather than carcinogenic.
I would avoid the pits.
morticaixavier:
I don't know about plum pits but apricot pits are edible. some are better than others but if you split the pit open the kernal inside is quite delicious. I don't think you would have to worry about leaving the pits in, I suspect it would add a nice nuance to the flavour.
** EDIT cause I hit post to soon **
I would think the ideal plum wine recipe would be to take a butt load of plums, crush them and add yeast, or just let them ferment.
Joe Sr.:
--- Quote from: morticaixavier on June 08, 2012, 07:47:54 AM ---I don't know about plum pits but apricot pits are edible.
--- End quote ---
Apricot pits also contain cyanide (technically a pre-cursor that becomes cyanide when metabolized).
http://www.snopes.com/food/warnings/apples.asp
Perhaps eating the occasional pit is fine, but I wouldn't recommend doing anything with them in quantity. Unless you've got darker motives.
majorvices:
Lol. I meant to type "cyanide" and it came out as "carcinogen". More coffee next time. ;) so, any one ever make a plumb wine before? Thoughts on "grape tannin"?
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