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This is a bit of a risky kind of brew, but I will give it a go anyway.
Some fruits come with a natural coat of wild yeast on their skin. This can be beneficial to your brew, but dangerous, because wild yeast can infect your brew.
The way this mead was done was:
- Pick the healthier plums from your tree. In this case, I picked them from my own backyard;
- See the white coating? This is the wild yeast on the fruit. The aim of this brew is to use that yeast and that alone to kick start the fermentation. This mead is expected to be low in alcohol, so that the fermentation is quick and it gives less times for any infection to develop;
- After a quick rinse, the plums are deseeded and quickly hand pulped. This would make homebrewers cringe, but I did sanitize my hands well! Well, back in the day, wine juice was extracted by stepping on grapes, so why not use my hands? Then soak them on a solution of water, honey, lime and lime zest, which was boiled for one hour. Dump the boiling water onto the plums and close the fermenting bin. That’s it. Give it a bit of a mix for the next two days and leave it. A bit of natural selection, after the boiling water in dumped, only the strongest yeast will survive!
- 2.5kg of deseeded plums;
- 2.5kg of honey;
- 13L of water;
- Juice and zest of 2 limes;
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