SNS Posted August 16, 2016 Report Share Posted August 16, 2016 Chaps, Mrs SNS is forecasting a glut of plums from our orchard this year so do any of you have a tried and tested recipe for plum brandy before I rely on Google ? I'm excited too by the number of damsons we seem to have as last year's damson vodka was amazing, albeit from a fairly small crop - this year's looks to be five times the size given my farmer neighbour has told me to help myself from the trees that border our place Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted August 16, 2016 Report Share Posted August 16, 2016 I did plum gin and plum vodka last year, both were very,very nice. I just followed one of the sloe gin recipes from on here. Put the fruit in the brandy then leave it a few months before you add any extra sugar. Quote Link to comment Share on other sites More sharing options...
SNS Posted August 17, 2016 Author Report Share Posted August 17, 2016 Actually I could try all of those I guess - thanks ! Quote Link to comment Share on other sites More sharing options...
JDog Posted August 17, 2016 Report Share Posted August 17, 2016 Simplest is best. Two years ago we made plum vodka. We had large Kilmer jars and just poured vodka over the plums after bruising them then added a bit of sugar. The ratio of ingredients was not an exact science. After a year I could bear it no longer and after sieving the contents we drank intoxicating spirits. The 'slop' made several delicious plum puddings. Quote Link to comment Share on other sites More sharing options...
SNS Posted August 22, 2016 Author Report Share Posted August 22, 2016 Looks like we have a glut of yellow plums but not so many 'normal' purple plums. Apparently yellow variety not as sweet and good for jam / chutney but has anyone ever used them in vodka ? I've got sufficient damsons for a dozen litres or so but don't want to waste another dozen bottles of vodka on these yellow plums if they are not going to be any good ? Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted August 24, 2016 Report Share Posted August 24, 2016 The floor of one of the woods that I roost shoot in was so thick with fallen plums last year that it felt like walking on jam - this year there's not one plum??? Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted August 24, 2016 Report Share Posted August 24, 2016 Plum brandy is easier and much quicker taking than sloe gin or the like. Split a bottle of brandy between 2 bottles and top up with washed and stoned plums and a couple of teaspoons of sugar - Nowhere near as much as sloe gin. Shakey, shakey, shakey every day and taste after a week - You'll be quite impressed at the difference. I tend to use really cheap, harsh brandy and it softens it out incredibly. Quote Link to comment Share on other sites More sharing options...
guest1957 Posted August 24, 2016 Report Share Posted August 24, 2016 The floor of one of the woods that I roost shoot in was so thick with fallen plums last year that it felt like walking on jam - this year there's not one plum??? Plums are prone to biennial cropping, particularly when the fruit is not managed/thinned. Essentially go all out one year, depleting reserves for next year. Quote Link to comment Share on other sites More sharing options...
Harry136 Posted August 25, 2016 Report Share Posted August 25, 2016 I had blum brandy in Croatia, avoid it its foul, i have never drank a drink that is physically painful to drink! Quote Link to comment Share on other sites More sharing options...
JDog Posted August 25, 2016 Report Share Posted August 25, 2016 Croatian for plum brandy is sump oil. Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted August 26, 2016 Report Share Posted August 26, 2016 I had blum brandy in Croatia, avoid it its foul, i have never drank a drink that is physically painful to drink! Slivowitz? Quote Link to comment Share on other sites More sharing options...
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