POLISH PLUM BRANDY RECIPES

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HOMEMADE PLUM BRANDY - RECIPE | TASTYCRAZE.COM



Homemade Plum Brandy - Recipe | Tastycraze.com image

It`s unforgivable to waste your plums making marmalade, considering you can make this aromatic plum brandy instead!

Provided by Topato

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 3

plums
sugar - 1:3 ratio with the water
water

Steps:

  • Pick out well-ripened plums . Its best to remove their pits ahead of time and mash them.
  • Pour the fruits into a large, suitable container. After 3-4 days, add the sugar dissolved in water (1:3 ratio); the water needs to be at a temperature of 80°F (25 °C). If adding 44 lb (20 kg) sugar, you need 16 gal (60 L) of water. Stir until it dissolves and mix with the fruit mash.
  • Stir this material 3-4 times per day, the more the better. After about 14 days, the fermentation process should be complete and the mixture should have cleared up on top, although that all depends on the temperature, the quality of the sugar and frequency of stirring. Dont close the drum during fermentation. Its best to measure alcohol content with an alcohol meter - it needs to be about 17-18 % ABV. If the alcohol content is higher, add more water, if its lower - add sugar.
  • In some regions they like to add a little vinegar (1 bottle per drum) or citric acid if the plums are too overripe. There needs to be about 12″ (30 cm) of empty space between the material and the top of the container, at least during fermentation.

MY MOM'S PLUM BRANDY RECIPE - FOOD.COM



My Mom's Plum Brandy Recipe - Food.com image

Make and share this My Mom's Plum Brandy recipe from Food.com.

Total Time 1008 hours 20 minutes

Prep Time 20 minutes

Cook Time 1008 hours

Yield 4 quarts

Number Of Ingredients 3

4 lbs Italian plums
5 lbs sugar
1 bottle whiskey

Steps:

  • Rinse the plums (do not scrub away the white bloom) and cut out the pits.
  • Place in a large crock or one or more large jars.
  • Pour in as much of the sugar as the container can hold.
  • Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
  • As the mixture liquefies keep adding sugar until it is used up.
  • Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
  • My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
  • However, using a good whiskey makes it drinkable right away--especially important for the first batch.
  • It keeps indefinitely--if you make enough.

Nutrition Facts : Calories 2403.1, FatContent 1.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 618.7, FiberContent 6.4, SugarContent 611.5, ProteinContent 3.2

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