My Mom's Plum Brandy

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1008hrs 20mins
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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