hI all experienced brewers! I'm new and I have a question...
I'm planning on trying a brew based on a kind of plum tea we have here in Taiwan (which is where I'm based).
It uses big dried plums, a kind of sour flower and some bark type stuff, and it has a kind of tart, smoky taste. I reckon it will taste amazing when fermented and it will be cheap to produce.
My plan is to boil up around 5 gallons of the stuff with a healthy amount of brown sugar and some Lallvin champagne yeast, then ferment it out and see how it goes.
Are there any potential problems with this idea? I've only made one batch of hard cider so far (which turned out pretty nice considering I used bread yeast), but the cost here is prohibitive as apple juice is so expensive it works out about the same as buying beer in the shops!
Any advice before I start would be warmly welcomed.
Aaron
I'm planning on trying a brew based on a kind of plum tea we have here in Taiwan (which is where I'm based).
It uses big dried plums, a kind of sour flower and some bark type stuff, and it has a kind of tart, smoky taste. I reckon it will taste amazing when fermented and it will be cheap to produce.
My plan is to boil up around 5 gallons of the stuff with a healthy amount of brown sugar and some Lallvin champagne yeast, then ferment it out and see how it goes.
Are there any potential problems with this idea? I've only made one batch of hard cider so far (which turned out pretty nice considering I used bread yeast), but the cost here is prohibitive as apple juice is so expensive it works out about the same as buying beer in the shops!
Any advice before I start would be warmly welcomed.
Aaron