The Cote Des Blancs is going quite strong despite 5 days in primary fermentation. Figured I would give an update on this journey. Tasted a bit of both before they went into carboys, I am very stoked to see how this turns out. There is a nice acidity from the plums and the steam juicer extracted a fairly good amount of tannins from the plums. The only one sad to see the baskets of plums no longer cluttering up the house is my bird.

Previous Post - https://www.reddit.com/r/EternityClub/comments/yc1ldx/too_many_plums_i_am_making_two_5_gallon_batches/

The Montrachet Yeast recipe

• 5 gallons plum juice
• Added sugar till it reached 1.096 SG or 22.9 Brix
• 5 Campden tablets after juicing
• 3 tsp pectin enzyme
• 5 tsp yeast nutrient
• Red Star Premier Classique yeast
• pH 3.7 with pH probe

The Cote Des Blancs recipe

• 5 gallons plum juice
• Added sugar till it reached 1.096 SG or 22.9 Brix
• 5 Campden tablets after juicing
• 3 tsp pectin enzyme
• 6 tsp yeast nutrient
• Red Star Cote Des Blancs yeast
• pH 3.6 with pH probe

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Fermentation so loud you can hear it.

Bubble and brew.

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