been casualy picking plums for the past two days and did some
the reciepies i see call for 3-6 pounds of plums PER gallon, then up
to 3/4 of a gallon of water
with what i've been seeing, this comes out to 1/5 gallons.
whose math is wrong?!?!
(current estimates show i have enough plums to ruin 200 bottles of
Here's last years plum which went into into a port.
25llbs. Prune Plums, Pitted and Frozen
Plum juice prior to dilution Brix 22.5, TA 0.06%
4 tsp Pectic Enzyme
1/8 tsp Kmeta
1/2 lbs. Cracked 10L Malt (from Berry or Bravery?)
1/2 lbs. Golden Rasins
2 gal of water (for a total ~5 gallons must
which ended up 3 gallons of wine plus ~3L for topping off.)
1/2oz toasted oak chips (port!)
Sugar to 1.090SG
Priemer Cuvee Yeast
Wine was racked off the skins at 1.012SG and additional sugar fed over
the next month to increase abv.
I think taking it off the skins after you get some color and a little
sweetness to it will go a long way to easing any harsh tannins or
tartness you migh get from plum skins.
Have 60lbs this year so will shoot for the 6.5 gal jug!
'06 Wines Bottled (need the jugs):
5 gal Elderberry
7 gal Cab Sav
3 gal Pinot Noir
3 gal Zin/Petite Syrah field blend (tribute to classic CA wines)
3gal Chardonay/Pinot Blanc field blend (won't do that again!)
Still to bottle when I get done fiddling with them:
5gal Gewerztraminer (sp?)
3gal Plum Port
Well most of the plums will be solids, no? The original math assumes a
yield of ~1/4 gal of juice out of 3-6 lbs of plums, that seems pretty
reasonable to me, certainly more than additional 3/4 gal.
Yes but pretty much all fruit recipes I've seen give you the expected
resulting volume in terms of the finished wine - for example Jack's
recipes usually give you 1 gal of wine. You base the size of the
primary on that.