I’m thinking about trying to do a plum jerkum. Anybody got any hands-on experience with jerkum?
The internet is full of plum wine recipes with added sugar, but there’s a lot less out there on jerkum.
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The article link implies that there is really no consensus on what the style really is, instead offering a very broad range of interpretations. This sounds like a great way to experiment and see what happens.
I found another recipe here - This fermented plum brandy will change the way you think about your fruit trees! – Fresh Bites Daily that has even less detail.
I would just go for it! Wish we had a category for these in the NHC so I could taste!
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Yeah, my default plan is to run it just like a dry cider: crush & juice the ripest local plums I can find & then ferment (hopefully spontaneously). I’m finding numbers between 1.040 and 1.050 for plum juice — so it should finish in a decent cider-strength range.
You might consider some Camden tabs and a cultured wine yeast to have more control over your first batch. You could also chaptalize with a little local honey to boost the ABV and shelf stability. This actually sounds like an excellent opportunity to make several variations and compare the results. Hmmm… might have to do something with my peaches this year…