Slivovitz

[LeisureDave]

Hi, I am making slivovitz for the first time and had my plums in the brewing container with campden tablets but entirely forgot about it for a few weeks…didn’t add yeast in yet and when I opened it up it’s obviously been fermenting by itself with a bit of white mold on the surface. I believe I was told the white mold isn’t much of an issue, but how should I proceed with the yeast? Is it all no good now that it’s been left, or should I put more campden tablets in and then my yeast and hope for the best? I appreciate any help

 

[IslandLizard]

with a bit of white mold on the surface. I believe I was told the white mold isn’t much of an issue,

Are those a few little floating "woolen" patches? You can probably just scoop them out. No harm, IMO, especially since you'll be distilling this later on, after it has fully fermented out, yes?

You could give it another "meta" (Campden) treatment, for all security, before pitching the yeast.
Make sure your yeast can tolerate the high ABV you're expecting.
What's the current gravity?

 

[LeisureDave]

Are those a few little floating "woolen" patches? You can probably just scoop them out. No harm, IMO, especially since you'll be distilling this later on, after it has fully fermented out, yes?

You could give it another "meta" (Campden) treatment, for all security, before pitching the yeast.
Make sure your yeast can tolerate the high ABV you're expecting.
What's the current gravity?

What’s ABV? I’m going off a recipe and using the same yeast the guy did. I also forgot to take a gravity reading

 

[IslandLizard]

What’s ABV?

Alcohol By Volume (in %).

I also forgot to take a gravity reading

Although it's not all that important, you could still take one. It gives an indication of the possible ABV after fermentation has completed.
Just be careful not to (unintentionally) infect your batch. IOW, use good sanitation practices when handling your plum must.

How big is that batch (volume)?
Plums only? Or any other fruit?
Did you add sugar?

 

[LeisureDave]

Alcohol By Volume (in %).

Although it's not all that important, you could still take one. It gives an indication of the possible ABV after fermentation has completed.
Just be careful not to (unintentionally) infect your batch. IOW, use good sanitation practices when handling your plum must.

How big is that batch (volume)?
Plums only? Or any other fruit?
Did you add sugar?

It’s about 2.5 gallons, pure plums. I cut them up and used pectic enzyme to release juice. No sugar. I’m going to scoop off any mold, give it another round of campden tablets, and the the yeast…

 

[AmarikinBrew]

Isn't that what Fred Sanford used to call "Ripple"?

 

[LeisureDave]

So there’s a bit of a sulphur smell from it while it’s fermenting, I was told with some fermentations that’s normal?

 

[Hoochin'Fool]

So there’s a bit of a sulphur smell from it while it’s fermenting, I was told with some fermentations that’s normal?

With fruit juice (and no added yeast nutrient) it is very common.

 

[Ninoid]

In my country, a lot of people make slivovitz in their backyard by putting overripe plums that have fallen off the tree in a large metal container (sometimes adding a little water) and waiting until the plums go bad and ferment naturally from wild yeast in the air. Then they put a fire under that vessel and distill the vapors and that is slivovitz.