North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

Hello,

I have seen a similar recipe, but I am not sure if it is Penn/Dutch or
German.  It is done with black currants.

Stem, clean and wash black currants, allowing them to dry thouroughly or
this recipe will mold.  Take currants and put equall parts black
currants and white sugar into bottle.  Place in the sun and shake bottle
everyday.  Do not cork tightly, except when shaking.  The recipe says to
shake them everday until the weather gets frosty.  The sugar should be
liquified by this point.  Then you fill the bottle with whiskey.

Adjust the ratio of currants/sugar to whiskey to suit your taste.

Later,
Tom
--
Southwest Ontario
Canada Hardiness Zone 6a
(similar to US zone 5)

On Wed, 4 Sep 2002, mIEKAL aND wrote:

>
> My partner is Romanian & she showed me a way that her father make
> tzica.  In place of the traditional plums we used Korean Bush Cherries
> (which also are large pitted) I but several pounds of whole cherries,
> pit & all into my primary (gallon cider jars).  poured an equal amount
> of sugar on top of the cherries. no other water or fluid.   put the air
> lock on the jar & put it in ta southern window.  it was fascinating to
> watch as the 2 substances turned into a syrupy liquid which was active
> in some way.  lotsa bubbles coming out, not sure if it was fermenation
> as such since there is little or no yeast.  after about a month of that
> her father would have added grain alcohol to the mixture, we added cheap
> vodka.  Seems like weve made a high octane cordial.  Yr all welcome to
> come by for a taste.
>
> mIEKAL
>
> Im thinking one could do the same with beach plums.
>
>
>
> "Lon J. Rombough" wrote:
>
> > I made plum wine once and had to add sugar, which I'm sure would be
> > needed with beach plums.   No reason you couldn't add other juice, if
> > it had enough sugar to bring the total up to something decent.  Aronia
> > comes to mind, as it gets high sugar.   Also, the wine I made was so
> > cloudy I'm sure it would have been better with pectinase to break a
> > lot of that down.
> > The problem I see with the existing beach plums is the high ratio of
> > seed to flesh.  Yields would be low and it would take a lot of work to
> > extract enough pulp.  However, I have seen what seem to be natural
> > hybrids of beach plums with other species that greatly increased the
> > fruit size, so perhaps that would be the way to go.
> > =Lon Rombough
> >
> >
> >
> > Grapes, writing, consulting, more, plus word on The Grape Grower at
> > http://www.bunchgrapes.com
> >
> > From: Charles Paradise <machelp@attglobal.net>
> >
> >      Reply-To: nafex@lists.ibiblio.org
> >      Date: Wed, 04 Sep 2002 21:12:00 -0500
> >      To: nafex@lists.ibiblio.org
> >      Subject: Re: [NAFEX] beach plums
> >
> >
> >      Lon,
> >      Do you see the beach plum juice being used straight for
> >      fruit wine? Or being mixed with something else like grape?
> >      [Perhaps Cayuga?] If beach plum were used for wine, would it
> >      be necessary to juice it with complete separation from the
> >      pulp, or could the pulp be fermented as a mass?
> >      Confirmed - the beach plum jam is exemplary - but
> >      manufacturers tend to substitute damson and other plums.
> >      Charlie Paradise
> >      Massachusetts/zone 5
> >
> >      "Lon J. Rombough" wrote:
> >
> >           >From what  I have seen of the beach plum, it
> >           should make really good jam, and some of the types
> >           have enough color, tartness and astringency to
> >           make decent fruit wine.  The trees have enough
> >           good traits (resistance to salt water, late
> >           blooming, dwarfing) to make them valuable in
> >           breeding.
> >           -Lon Rombough
> >
> >
> >                From: Charles Paradise
> >                <machelp@attglobal.net>
> >                Reply-To: nafex@lists.ibiblio.org
> >                Date: Wed, 04 Sep 2002 10:07:39 -0500
> >                To: nafex@lists.ibiblio.org
> >                Subject: Re: [NAFEX] beach plums
> >
> >                John,
> >                The first year or two of flowering, the
> >                beach plums don't set fruit that year.
> >                After a year or
> >                two of flowering, then they begin to set
> >                fruit.
> >                Yes, two of us here in new england have
> >                grown beach plum away from the coast.
> >                It's fine to write an article in a
> >                magazine talking about a niche crop, but
> >                if its to be grown
> >                commercially then an identifiable,
> >                reliable outlet for the fruit needs to
> >                be confirmed.  The
> >                fruit is almost always very tart and I
> >                doubt it would find favor with most
> >                people as an out of
> >                the hand fruit, and besides it is small
> >                compared with hand fruit. I like tart [I
> >                think Gala and
> >                Ginger Gold apples sweetness is just
> >                appalling] but the public likes sweet.
> >                Charlie Paradise
> >                Massachusetts/zone 5
> >
> >                John Van Hazinga wrote:
> >
> >                > The currant issue of  Farming (The
> >                Journal of Northeast Agriculture) has an
> >
> >                > article on beach plums as a developing
> >                niche market in northeast coastal
> >                > areas.  I have a set of three year old
> >                trees planted in two locations-- one
> >                > on a rich clay soil in Vermont and the
> >                other  a gravel soil at my sisters
> >                > nearby in southern NH that have
> >                blossomed but not set fruit. I am
> >                wondering
> >                > if any growers have had success  with
> >                beach plums away from the coast.   JVH
> >
> >           > south central  NH where finally seasonably cool.
> >
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