I have 5kg of the most awesome sweet Victoria plums fresh picked from a fruit farm over the weekend.
It's all going in a big barrel and then will be split into two demijohns.
I'm thinking of doing like a nice sweet plum wine in one
Then a more spicy style in another demijohn (After it's all racked out of the FV)
What could I use to make it more warming? Would star anise work with plums?
Also would an Ale yeast be better for this, as I don't want to loose the delicate favour of plums.
Plums have been washed, cut mashed and boiled. No sugar has been added yet.
In 1kg of plums there's 100g of sugar
I will be also adding 1kg of sugar per 2kg of plums. So i have 4kg plums so 2kg sugar? That sound about right? (Kept 1kg for baking :P)
As I'm in the UK the only real available yeast I have to hand is Wilko's Gervin ale or Gervin Universal wine Yeast
Gervin Ale yeast = Nottingham Ale Yeasy by Danstar I believe.
Any ideas are welcome.