Backyard Wild Yeast Plum Mead – Part I

THis post contains 3 photos. Click to enlarge them.

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:

  1. Pick the healthier plums from your tree. In this case, I picked them from my own backyard;

  1. 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;

  1. 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!

Ingredients

  1. 2.5kg of deseeded plums;
  2. 2.5kg of honey;
  3. 13L of water;
  4. Juice and zest of 2 limes;

Updates will follow.

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Wild Blackberry and Caviar Jam (No Pectin)

Caviar? Sorry, I meant elderberry! But now that I got your attention, might as well read the rest of the post! heehee

Promised my mum I’d make her a pot of jam, so on my way back from work, I stopped along my University’s lake and picked up a few fruits. The aim was to pick blackberries only, but the elderberries looked so yummy that I couldn’t pass the opportunity.

Well, this is not for the impatient person, because picking all the elderberries from the stem is a pain! But it makes a delicious dessert, to have along with a nice lemon cheesecake or something!

I make my jam with no pectin. It gives a lower yield, but it keeps for a lot longer, so I don’t have to worry too much about eating it quickly. Why that is? Please read this post.

Recipe? Here it is!

  • 240g of Wild Blackberry
  • 160g of Wild Elderberry
  • Zest of One Lime
  • Juice of Half a Lime
  • 215g of Honey

Instructions:

  • Deseed the fruits, if you prefer! I really couldn’t bother and I like the crunchiness of the seeds
  • Add all the ingredients to a saucepan and, in a low/medium heat, bring to boil. Remove any excess foam formed from the boil. Mix constantly
  • After the boil, lower the heat and simmer for 40 minutes or so, mixing every 3 minutes or so.
  • Cool a plate in the freezer and place a teaspoon of jam on the cold plate. This will give you the set point. Too runny, leave it for another while; not too runny, turn off the stove and leave it to cool
  • Place the slightly cooled jam in a sterilized 500ml jar, close it and boil the jar for 10 minutes to seal it.
  • Place the jar on a wooden chopping board for 24hrs. After the 24 hours, place it in the fridge and enjoy it!

From experience, the recipe should yield approximately 500ml, maybe a bit less.

Wienerschnitzel mit Kartoffelsalat… what a mouthful!

Probably my favoutire food in the world… no, I am not Austrian/German, but this food is special! Having one of these with a cold beer is one of the reasons why culinary is such an awesome thing to learn more!

I really should buy a different plate for blog photos! Change it a bit, right?