I bought a bunch of plums that I plan to rack a sour blonde onto when they are ready. What experience have people had with plums and sours? How many lbs/gal have worked out well. Just looking for a general idea of how much to use.
I love plums, this sounds like it will turn out great! Sorry, I have really nothing to offer in regards to your actual question lol, but good luck!
Right now I'm drinking a plum lambic. A 5 gallon batch soured for 6 months, then sat on 8 pounds of plums for another 6 months before bottling. It's definitely fruity, but the true "plum" character is more subtle than I expected. So from this one data point I'd describe plums as a delicate fruit. If you really want "plumy" I'd go at least 2 pounds/gallon.
Someone sent me a bottle of a sour they had aged on 20 lbs of plums for 5 gallons of pale base and it was still relatively subtle compared to what I expected. I've got a soured dubbel aging on a few pounds now, hoping the candi syrup and dark crystal malt will help to enhance the perception of plums.
Thanks for the feedback. I am not expecting a lot out of the plums, but wondering where a good jump off point is.
