Plum Brandy Recipes

MY MOM'S PLUM BRANDY

My Mom's Plum Brandy image

Make and share this My Mom's Plum Brandy recipe from Food.com.

Provided by Mirj2338

Categories Beverages

Time P1m11DT20m

Yield 4 quarts

Number Of Ingredients 3

Ingredients

4 lbs Italian plums
5 lbs sugar
1 bottle whiskey

Steps:

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.

Nutrition Facts : Calories 2403.1, Fat 1.3, SaturatedFat 0.1, Carbohydrate 618.7, Fiber 6.4, Sugar 611.5, Protein 3.2

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