/diy/ - Do It Yourself

>TFW an example design from the datasheet crashes the circuit simulator
Well fuck, I guess I'll just have to build it in real life on a breadboard and test it the hard way.

>>1534955
I freestyled a little but heres the general process for my 12l barrel:
-wash all equipment thourougly (hot water, dish washer tablets, if you want to be extreme)
-destone enough plums to fill the container a little over the half
-mush them, but not to puree, just kind of chunky so you can easily seperate them later
-fill with water up to about 4/5ths of the container, so that it will not foam over (depends on your container)
I guess you could add some spices too here, if you are feeling fancy, maybe honey or something.
Here comes the "sciency" bit: I have an acid testing kit allowing me to read out the grams of acid per liter. Apparently 4-8.5 g/l is nice so I usually set it to about 6.5 using citric acid and/or lactic acid. I also add a yeast nutrient salt, which has its own dosage guidelines, so you would probably get different amounts from mine. You could probably also disregard these things and still get a fine result, its just stuff I found on the internet and subsequently used.
I then put 2kgs of white sugar in, which was eyeballed... The plums were rather sweet already (the wine is too). Then add the yeast.
Close your barrel and wait for it to begin fermenting. Might foam somewhat, mine cooked over two times. Put it in a larger tub to save your carpets. Have it ferment like a week and then filter out the fruit flesh using a cloth. Let it sit again for a few weeks or so until the bubbling has subsided mostly. Shake it daily to keep it well mixed and to get the CO2 out so you notice when the production has stopped.
Then separate the wine from the yeast sludge on the bottom. I have large bottles with reusable caps in which I transfer it. Usually I have to repeat this step another time to get the last sludge and fruit out. Watch out, it might still be fermenting slightly check for pressure buildup. Your wine should be ready then (apart from aging).
This... Is not a recipe at all... Still hope I can help you a bit with my rambling.