In addition to brewing beer I’ve also made a feijoa wine and distilled some spirits last April and now I’ve just started a batch of plum wine. I made a small batch of feijoa wine as we have a feijoa tree that produces lots of fruit. It turned out fairly good, a bit like a white wine with distinct feijoa flavour, but to be honest I would prefer a good Chardonnay, although I have to say it went particularly well with Thai food. We drunk it after about 3-4 months and now that I’ve done some more reading up on wine making, I’m thinking it would probably have benefited from significantly more aging. Maybe I’ll try some more this year when the feijoas are ripe. Also in April last year I distilled some spirits. I got the loan of a small air still from a friend and fermented up a batch of sugar wash and distilled it out. This resulted in a neutral spirit with which I made into gin, rum and feijoa liquor and I’m also currently making some limoncello with the last of the alcohol from that batch. The rum was simply made by adding Still Spirits rum essence. It was OK but tasted a bit artificial to me. The gin was made by infusion of juniper berries and various other spices and was really good, better than standard commercial gin in my opinion. The feijoa liquor was really good too and I’m looking forward to seeing how the limoncello turns out.
Now on to the Plum wine. Our plum tree was loaded with plums this year and after asking myself what am I going to do with all these plums the obvious answer came quickly. After looking at some plum wine recipes online this is what I came up with: Read the rest of this entry »