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So at the moment, it's looking like a complete disaster with the plum porter. I used 3Kg of plums from the freezer. As they thawed, I had ~ 250ml of clear plum juice - SG 1052. Seems useful, I thought. Removed all the stones, & chopped: very, very messy! Heated plums up to 66C for 10 mins to...

I guess this might be a danger of using using actual fruit, too. Hmm let's do some sums/thinking out loud: Ripe plums contain something like 100 sugar per Kg of fruit. Let's assume we can extract 75% of that => 75g. I though originally it was about 300g/Kg, but I now believe the figure to be...

I found this page today which seems to give some interesting advice about fruit additions to beer - including plums... https://homebrewanswers.com/adding-fruit-to-your-home-brew/

I've read varying accounts for anything between 1Kg and 4Kg - presumably for a 5 Imp Gal / 23 L batch, so I'll probably go for the middle ground & use 3Kg. Yes, that would probably be a far better, consistent, infection free, repeatable way to do it. But did I mention I have 4Kg of frozen...

But prune juice IS from plums. Ok, prunes are dried plums, so to get prune juice, you have to rehydrate the prunes, which begs the question of 'why bother to dry out the plums to make prunes in the first place'? Beats me.

I have 4Kg of plums in the freezer, given to me by a friend so I was thinking of doing a plum porter. Was just wondering how yours turned out?