Dar V ~ plum wine

Darlene - tried to send this via email but it bounced. ---------------------------------------------------- Darlene - I have 15 pounds of plums I chopped up into small pieces and froze last summer. Sulfite was added before freezing. Now I have some time to make the wine. I make mostly grape wines and haven't made a plum wine before. Do you have a good recipe or general instructions? I looked at Jack's site and could go that way but I know you make a lot of fruit wines. My target would be something like you find in Chinese restaurants...nice flavor and some sweetness. TIA.
Bill Frazier Olathe, Kansas USA
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William Frazier
Bill, I used Jack's basic plum recipe, but I did add one thing which he doesn't, and that's 1 container of Welch's frozen 100% grape juice. I like to do that to give the wine a bit more body, but not everyone does and I'm sure Jack's recipe (as-is)would be great anyway. If you do add the Welch's, drop the sugar to 5 cups or maybe even 4 -4 1/2 cups, because my plum came out a bit like rocket fuel - it fermented to dry and will have a 13% alcohol by volume which is a bit high in my books. I think it all depends on how ripe and sweet the plums are which you use to make the wine out of. If I were to make it again, I would watch the sugar I add so the starting SG would be around 1.086 -1.090. I did not have any problems with clearing, but it was too dry for me so I did sweeten and stabilize (& sulfite) before bottling. Since my plum is only a year old, I have not had a chance to try it yet. I hope someone else will share their thoughts on their plum wine. Good-luck. Darlene Wisconsin > Darlene - tried to send this via email but it bounced. > ---------------------------------------------------- > Darlene - I have 15 pounds of plums I chopped up into small pieces and > froze > last summer. Sulfite was added before freezing. Now I have some time to > make the wine. I make mostly grape wines and haven't made a plum wine > before. Do you have a good recipe or general instructions? I looked at > Jack's site and could go that way but I know you make a lot of fruit > wines. > My target would be something like you find in Chinese restaurants...nice > flavor and some sweetness. TIA. > > Bill Frazier > Olathe, Kansas USA > >
Reply to
Dar V
Hi
I have a gallon of plum wine that`s been in secondary for about a month now. I also used Jack's basic recipe to which I added 2 cups of Niagara grapes without the skins. I used 5 cups of sugar and had a starting SG of 1.085. Both fruits were frozen for a few weeks. I don't think I will be disappointed.
Marc Québec
Reply to
Marc
I don't think you will be either. Sounds like a nice addition & a good starting SG; better than mine. Darlene Wisconsin > Hi > > I have a gallon of plum wine that`s been in secondary for about a month > now. > I also used Jack's basic recipe to which I added 2 cups of Niagara grapes > without the skins. I used 5 cups of sugar and had a starting SG of 1.085. > Both fruits were frozen for a few weeks. I don't think I will be > disappointed. > > Marc > Québec > >
Reply to
Dar V
Hi Darlene, What did you use for yeast? ST > Bill, > I used Jack's basic plum recipe, but I did add one thing which he doesn't, > and that's 1 container of Welch's frozen 100% grape juice. I like to do > that to give the wine a bit more body, but not everyone does and I'm sure > Jack's recipe (as-is)would be great anyway. If you do add the Welch's, drop > the sugar to 5 cups or maybe even 4 -4 1/2 cups, because my plum came out a > bit like rocket fuel - it fermented to dry and will have a 13% alcohol by > volume which is a bit high in my books. I think it all depends on how ripe > and sweet the plums are which you use to make the wine out of. If I were to > make it again, I would watch the sugar I add so the starting SG would be > around 1.086 -1.090. I did not have any problems with clearing, but it was > too dry for me so I did sweeten and stabilize (& sulfite) before bottling. > Since my plum is only a year old, I have not had a chance to try it yet. I > hope someone else will share their thoughts on their plum wine. Good-luck. > Darlene > Wisconsin > "William Frazier" wrote in message > news:xTHqd.71874$7i4.24360@bgtnsc05-news.ops.worldnet.att.net... > > Darlene - tried to send this via email but it bounced. > > ---------------------------------------------------- > > Darlene - I have 15 pounds of plums I chopped up into small pieces and > > froze > > last summer. Sulfite was added before freezing. Now I have some time to > > make the wine. I make mostly grape wines and haven't made a plum wine > > before. Do you have a good recipe or general instructions? I looked at > > Jack's site and could go that way but I know you make a lot of fruit > > wines. > > My target would be something like you find in Chinese restaurants...nice > > flavor and some sweetness. TIA. > > > > Bill Frazier > > Olathe, Kansas USA > > > > > >
Reply to
Steve Thompson
Steve, I have to admit, I didn't write it down, but from my notes and the yeast types I usually use, it was probably Montrachet. Darlene Wisconsin > Hi Darlene, > > What did you use for yeast? > > ST > "Dar V" wrote in message > news:bsKqd.1185$NO5.1050@twister.rdc-kc.rr.com... >> Bill, >> I used Jack's basic plum recipe, but I did add one thing which he >> doesn't, >> and that's 1 container of Welch's frozen 100% grape juice. I like to do >> that to give the wine a bit more body, but not everyone does and I'm sure >> Jack's recipe (as-is)would be great anyway. If you do add the Welch's, > drop >> the sugar to 5 cups or maybe even 4 -4 1/2 cups, because my plum came out > a >> bit like rocket fuel - it fermented to dry and will have a 13% alcohol by >> volume which is a bit high in my books. I think it all depends on how >> ripe >> and sweet the plums are which you use to make the wine out of. If I were > to >> make it again, I would watch the sugar I add so the starting SG would be >> around 1.086 -1.090. I did not have any problems with clearing, but it > was >> too dry for me so I did sweeten and stabilize (& sulfite) before >> bottling. >> Since my plum is only a year old, I have not had a chance to try it yet. > I >> hope someone else will share their thoughts on their plum wine. > Good-luck. >> Darlene >> Wisconsin >> "William Frazier" wrote in message >> news:xTHqd.71874$7i4.24360@bgtnsc05-news.ops.worldnet.att.net... >> > Darlene - tried to send this via email but it bounced. >> > ---------------------------------------------------- >> > Darlene - I have 15 pounds of plums I chopped up into small pieces and >> > froze >> > last summer. Sulfite was added before freezing. Now I have some time > to >> > make the wine. I make mostly grape wines and haven't made a plum wine >> > before. Do you have a good recipe or general instructions? I looked >> > at >> > Jack's site and could go that way but I know you make a lot of fruit >> > wines. >> > My target would be something like you find in Chinese >> > restaurants...nice >> > flavor and some sweetness. TIA. >> > >> > Bill Frazier >> > Olathe, Kansas USA >> > >> > >> >> > >
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Dar V

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