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I Tracked Down the Company Ruining Fruit (www.youtube.com)
submitted 6 days ago by to c/farming@slrpnk.net
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Cross posted from https://lemmy.zip/post/70351759

America’s biggest berry empire doesn’t actually grow berries.

Driscoll’s is the middleman that controls the genetics, reaps the profits, and then shifts blame.

A whistleblower alleges the Canadian government repeatedly flagged their berries for exceeding pesticide limits.

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[–] 5 points 6 days ago (1 child)

Have you a recipe for this plum mead perchance? I've a couple of hundred sitting on a very productive tree that definitely won't get eaten and that sounds delicious.

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  • [–] 6 points 6 days ago (1 child)

    Not finished it and I made it up as I went along. My method has been:

    Stew honey/water/plums and strain. Stewed to the point the plums easily pop so the juices should be extracted fairly well. Pour the liquid into a demijohn and add yeast, airlock on and let it ferment. It mostly finished fermenting in about a week, giving it a bit longer to clear up somewhat. Not going for fully transparent but I would rather just some haze instead of being nearly opaque.

    Ideally use a hydrometer to measure how much sugar is in it if you are new to brewing, too much sugar and the yeast may struggle, too little and it will barely ferment at all. Or there are calculators online if you have an idea roughly how much sugar your ingredients have.

    Demijohns and airlocks are nice to use, but you can get away with a plastic bottle with the lid slightly loose to let air escape. Just make sure it isn't completely sealed as air must be able to escape to prevent it bursting and making a mess.

    If you have equipment to press the fruit for juice, I would consider trying that and adding honey to the fruit juice. If going for stewing, probably start with water and add honey after straining it, I had already mixed them from a previous experiment so I just went with adding the fruit there.

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  • [–] 2 points 5 days ago* (1 child)

    Legend. Thank you. I do have some previous brewing experience but it was a long time ago. I might pit and boil and blend then more boil then strain if that sounds reasonable?

    Think I've a hydrometer somewhere but honestly it could be a major hassle to dig it out.

    Confident I'll give it a go though. Cheers!

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  • [–] 2 points 5 days ago

    Good luck! It should be fairly forgiving as the fruit adds a lot of nutrients compared to just honey. You can always add a bit of sugar/honey to sweeten it after its done, I usually do that several hours or a day before drinking as I don't stabilise it so if its left for a long time residual yeast could start fermenting again and build up pressure if left for too long.

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