[Sca-cooks] Brewing question, was OT: Trip to Ireland

[Susan Fox-Davis]

Me:

> >Tangentially, I'm beginning to take my first baby steps into brewing
> >[as opposed to macerating cordials] by making a fermented fruit pot out
> of all
> >those $%^&  plums from my parents' tree.  The plums have not much solid
> >matter left, the yeast seems to have calmed down and the purple fluid in
> the >bucket is just a little scary.  I'll brave the peril sometime soon.
> Elizabeth:
>   As an extremely novice brewer (Knowne World Handbook, first ed. mead
> recipes, 12-15 years ago) are you being serious or facetious?  I have a
> similar problem with pears, and was trying to figure out how I'm going to
> cope with a tree's worth ... If you are talking about a period
> recipe/technique, could you post it, please?

Not exactly period.  I had half a bucket or so of purple plums, I washed them
and squished them only a little, added an equal weight of sugar and a
teaspoon of dry yeast.  It is becoming not so much like Mistress Lynnette's
fermented fruit pot as a lumpy plum wine of its own.

Pears, you could make perry!  Juice those li'l darlings and treat them just
like cider.  Someone more qualified than I could probably find you a recipe
or web site.

Selene