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
Reply to
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
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
Reply to
Dar V
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
Reply to
Dar V

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