We based our recipe from the BYO website here. The original uses apple but no one had an apple tree.
The brewing isn't yet complete. We have now racked to a second vessel containing 1.7kg of quartered plums and added the Brettanomyces bruxellensis.
For the second phase of fermentation the beer is taken to a cellar to be kept at a constant temperature of 20°C for another 10 to 15 days before bottling.
Below are some photos of the process so far.
 |
| Liam watching the boil. |
 |
| Home grown plums. |
 |
| Plums waiting to be introduced to first phase fermented beer. |
 |
| Picture of beer after the first phase of fermentation. |
 |
| Beer over plums with Brettanomyces bruxellensis being added. |
Beer in the cellar for phase two of fermentation.
