Discussion
Well, it's all on the go now! Cherries steeping in two buckets (crushing the fruit and starting the ferment begins tomorrow), and a dj of cherry brandy as well (going to do the same thing with this as we do with sloe gin - shake the demijohn once a day for a week, then once / twice a week for a few months).
Lefty 200 Drams said:
You need a shotgun.
Or a call to mrs k! Bird control duties at RAF Cosford dictate the use of a semi-automatic shotgun occasionally 
Honestly, apart from the wild plum wine we did last year I've never seen more "enthusiastic" demijohns. They are fizzing.
The recipe is easy.
6lbs of cherries per gallon (we didn't have quite enough for 3g of wine plus the brandy, so we've got 2g's on the go with the rest steeping in some brandy). Steep the cherries in a sterilised bucket or two for no more than 2 days. Crush the cherries in the bucket by (sterilised) hand, then strain the contents of the bucket through some muslin into pans of sugar (1lb of sugar to the gallon). Bring to the boil to dissolve the sugar, stand to cool, then transfer to dj's adding citric acid, pectolase, yeast, and yeast nutrient. Insert an airlock and ferment to a finish. Add finings if needed, then bottle.
The recipe is easy.
6lbs of cherries per gallon (we didn't have quite enough for 3g of wine plus the brandy, so we've got 2g's on the go with the rest steeping in some brandy). Steep the cherries in a sterilised bucket or two for no more than 2 days. Crush the cherries in the bucket by (sterilised) hand, then strain the contents of the bucket through some muslin into pans of sugar (1lb of sugar to the gallon). Bring to the boil to dissolve the sugar, stand to cool, then transfer to dj's adding citric acid, pectolase, yeast, and yeast nutrient. Insert an airlock and ferment to a finish. Add finings if needed, then bottle.
cheers for the recipe kiteless
went out again last night and the tree that had been so full the day before was completely bare- i can only assume that the birds took em all because they were on the cusp of ripeness. still i have about a 1.5kgs left after my cherry brandy- i think i'll make jam with them rather than wine because i just found a row of cherry plum trees that are almost ripe and i think i will be able to get a proper glut of those so it'll be plum wine for my first attempt.
went out again last night and the tree that had been so full the day before was completely bare- i can only assume that the birds took em all because they were on the cusp of ripeness. still i have about a 1.5kgs left after my cherry brandy- i think i'll make jam with them rather than wine because i just found a row of cherry plum trees that are almost ripe and i think i will be able to get a proper glut of those so it'll be plum wine for my first attempt.
Pete Franklin said:
cheers for the recipe kiteless
went out again last night and the tree that had been so full the day before was completely bare- i can only assume that the birds took em all because they were on the cusp of ripeness. still i have about a 1.5kgs left after my cherry brandy- i think i'll make jam with them rather than wine because i just found a row of cherry plum trees that are almost ripe and i think i will be able to get a proper glut of those so it'll be plum wine for my first attempt.
Make sure you put a lot of absorbent material under your demijohns when fermenting your wild plum! Ours went ballistic last year!went out again last night and the tree that had been so full the day before was completely bare- i can only assume that the birds took em all because they were on the cusp of ripeness. still i have about a 1.5kgs left after my cherry brandy- i think i'll make jam with them rather than wine because i just found a row of cherry plum trees that are almost ripe and i think i will be able to get a proper glut of those so it'll be plum wine for my first attempt.
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