I’m sorry to say that I took on this plum wine with great enthusiasm and then lazily kept it going. Today I finally bottled it into 6 half gallon wide mouth mason jars. I have 3 gallons of plum wine that I’m going to have to find ways to use because it’s sour. I was hoping for more of a sweet wine. It is drinkable. I had a little today. It doesn’t smell like vinegar. We did a smell comparison with the red wine vinegar. It smells of wine. I just don’t see me indulging in it very often. When I undertake wine making again, I’ll be sure to make some changes.
I’ll probably rack it more. I only did this twice. Yeah I know! But I was pregnant with twins and not very concerned with the wine.
I might use a different yeast. I used Red Star Cotes de Blanc.
Maybe I’ll use more sugar or a local honey and make into more of a mead…
Anyways, our plum trees didn’t fruit much this year. They had a hard one last year with all the coddling moth and then the freezing rain. Plus my landlord pruned them a little late which I think didn’t help with the fruiting. Also, one of my trees is starting to get curl leaf. I guess that is pretty difficult to get rid of.
Yes, I have been missing in action.
We currently have a vegan guest so I’m trying out recipes. Some are okay and others have been great.
Tonight, I’m making “naked” jalapeno poppers. They aren’t breaded or wrapped in fakin. I didn’t research the egg-replacer needed for breading and veggie bacon has egg in it. I just sliced the jalapenos in half, seeded them, and filled them with some vegan cream cheese. I’ll bake ’em at 400F until the cheese starts getting browned. They are just about ready to come out and get snacked on. (update: yummy!)
I made some vegan artichoke & spinach dip yesterday and now I’m going to use the leftovers to make a quinoa bake. I was inspired by this recipe by Vegan Angela. I read in one of the comments that cashews were used instead of the egg-substitute so I think we’re good to go. If it doesn’t stick together, I don’t think anyone here will mind.
And…That’s what’s for dinner.
I finally moved the plum wine from the primary bucket to the glass carboy the other day.
It was a little messy. I suggest not doing this task near a carpet and wearing an apron or old clothes and shoes.
I sterilized my tools and the carboy with a mixture of bleach water. I had some bleach and I didn’t want to go buy another item. I’ve already invested more into this than I want. I’m a frugal person.
I then had to scoop the wine out of the primary bucket, strain it, and let it drip through the funnel into the carboy. The top portion of the bucket went quickly but when I got to wear the plums had settled it was way more time consuming.
I started straining it back into the primary buck so I strain bigger batches. Once I got the majority of the plums out, I went back to straining it over the carboy.
I have a lot less wine than I thought I would. I was talked into buying a 6 gallon carboy and it’s only a little more than halfway full. Plus, there is a lot of sediment at the bottom already. I think I’m going to rack it monthly.
Next month, I’ll need to buy a 5 gallon carboy and a racking tube. Next year, this will be more cost effective. At least that’s what I keep telling myself!
I have cheese, bread, and avocado. What to make? Avocado Grilled Cheese Sandwiches!
I’ve never made these so I decided to see if they even existed. Well they do and there are a few creative twists out there.
I’m basing tonight’s dinner on Kim’s Healthy Eats recipe.
I am going to make a couple of changes for what I have on hand.
Instead of pesto, I’ll be using roasted tomatillo, jalapeno, garlic, and cilantro sauce. I already have some made.
Instead of pepper jack, sharp cheddar.
I’m also adding some tomato from our CSA into my sandwich.
And in place of spinach, I am throwing in some New Zealand spinach. It grows like a weed in my garden.
Maybe as a side we will have a cup of tomato soup.
Twelve hours after adding the acid blend, pectic enzyme, tannin, nutrient, and energizer to the plums sitting in room temperature water I got to add the yeast. I actually added the yeast a bit more like 24 hours later. If it gets messed up because I added the yeast too late, oh well, this is my adventure and I get to be in charge of screwing it up. lol
I dissolved the packet of yeast in a 1/4 cup of warm water and then stirred it into the primary bucket. I covered it back up and now we get to wait about a week before straining it and moving the plum “wine” to a glass carboy.
Yesterday, I filled a six gallon bucket with plums.
Six Gallons of Plums copyright 3MoonMama
Our poor plums have been ravaged by coddling moth and the tree had too many fruit making the plums small. It was quite an effort to half and stone each one. I had to throw out a ton because they were super icky when they were cut open. It took me hours to get enough plums to make about 20lbs of useable fruit. I actually have a bit less than 20lbs of plums but I don’t really care. I am so done with plums (and there are still more on my dang tree)! haha! I even watched a couple of movies and took a seat after the first hour of work.
Close-Up Six Gallons of Plums copyright 3MoonMama
I added two stock pots of boiling water last night and left some room at the top of the bucket because the recipe is for five gallons and I am using a six gallon primary bucket. I may have to add some more sterilized water at some point because there may not be five gallons in there. I just eyeballed it.
Halved and Stoned Plums and Water copyright 3MoonMama
This morning I mixed in the acid blend, pectic enzyme, tannin, nutrient, and energizer. Whirlwind helped to stir and measure.
Mixing in the ingredients copyright 3MoonMama 2013
Now we wait 12 hours to add the yeast.
Wish us luck!
Recipe: Making Plum Wine by Hip Chick Digs
That’s the number of pears I harvested off the pear tree on Sunday. There are about three pears I could not reach at the very top. I also have about 10 pears already sitting around the kitchen. All together, I probably have about 13 pounds of pears.
I shared in the Pears, Pears, Pears, Pearfection post how pears need to be chilled for ripening. So into the fridge these pears go for about 5 days.
After they ripen, I’ll be making a batch of pear jam. The recipe and instructions I will be using are located on the Pick Your Own website. That leaves me with about 6 more pounds of pears.
There is also this Paula Deen Pear Honey recipe that looks delicious.
With the rest of the pears we’ll probably make things like the Gluten-Free Pear and Apple Crisp from Gluten Free Goddess and Gluten-Free Pear Bread by Simply Gluten Free.
What ideas do you have for pears?
Close-up of Pears Harvested 2013 copyright 3MoonMama