yeah, those hops would not go with cherry. Mango and or apricot would. I'd dump the hops and go for brett character. Hops and fruit and brett .... just too much going on IMO.
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0.1 degrees? I'm happy if I get within one or two degrees of my strike temp. Hell, I doubt if even bud is that anal.
The thing sounds like a great thermometer. But it is way overpriced, as is obvious by their offering higher priced "limited" designs.
I didn't say I was within 0.1 degrees of the desired strike temperature. If I get within 2 F, I've hit the target as far as I'm concerned.
What I said was that I felt that I had sufficiently stirred the mash or properly mixed the water and the grains once the temperature variations within the mash got to 0.1 degrees F.
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"?
I have made a lot of plum wine over the years. It's very light so be careful with grape tannin, it will have a bitter after taste if too much is used. It can be "thin" also. A can or 2 of white grape frozen concentrate will help with that (no preservatives!!!).
I make it slightly on the sweet side - just enough so the fruit flavor comes through well.
I feel plumb dumb.
At least your name isn't Bob.
I am here: http://tapatalk.com/map.php?uguhpi
I have probably close to 20 lbs of plumbs (sorry, seems like it should be spelled that way) put them in the freezer and intend to make the wine next Saturday.
Do they look like this?
I was going to suggest using a level, but Denny beat me to it.I'm no carpenter but I think you'd use a plumb bob. A shelf is level, a wall is plumb (and yes I know levels have a "plumb bubble" but since we're being technical) .
But on the actual topic.
My father made a lot of fruit wines over the years. Sadly, he's not here to ask anymore but he made many batches of plum wine, especially wild plum wine (and wild grape and strawberry and orange and watermelon and ...). The fruit would be mashed and most of the pits removed (but not the skins) and metabisulfate added to kill the wild yeast. Then wine yeast would be pitched and it would ferment in an open fermenter for a week or so, covered with cheese cloth and then racked into glass for a long secondary.
I can't tell you more than that but when we were moving my mother from her house, there were probably 20 cases of plum wine in the basement and I tried some. Most of it would be at least 15 or 20 years old and it had the most amazing port profile of anything I've ever tasted. I dearly wish I'd been smarter and kept a few cases. It was fairly sweet (he'd add supplemental sugar) and with the slight oxidation and aging it was fantastic. It had a lot of sediment but with a careful pour you could get 98% of the wine out of the bottle. Stupid me tossed it all