I am new at this business of making wine> I have made pear wine that tast a lot like southern comfort (way too sweet for my my taste, but the wife liked it), I made some apple wine and it was delicious, really bubbly.
but my last batcj of plum wiine taste just Gei Kei Kan without the unpleasant after taste of supermarket stuff. I am using plastic buckets and stuff purchased at health food stores and would appreciate any advice anyone has to offer
pk
I advise you to do just as you have been doing, bottle it all up, and send it to BOB 27954-0021 USA
Could you describe the taste? I have no idea if you're saying it's good or bad.
Plum wine is easy to make and very good. What sort of advice were you looking for?
well first of all the wine has a avery good flavor. it actually tastes like "more". Fact is that I was the produce manager of a supermarket and mad it exclusively from black plums.
I was'nt really asking for advice but was instead seeking input from anyone who might have more experience at this than I have. And I sure that there is infinitely large number of those people as I am very new at this this,,
pk
pk, it's hard to offer comments when you haven't said anything about how you made your wine (how much fruit per gallon of wine, how much sugar added, which yeast used, etc.). But, having said that, I'll shoot from the hip anyway.
I have made black plum wine two ways. Most of the time I used whole crushed fruit and refined cane sugar. Once I kept the pulp in the wine for a very long time to extract some color for a darker wine. That wine got a little darker (not as much as I wanted), but was a bear to clear. In fact, it never did polish. The last time I made it I tossed 1/2 ounce of dried elderberries in the must and strained them out two days later. It remains the only deep red plum wine I have ever made or even seen.
Plum wine works well with Demerara sugar. This is a light brown sugar with large golden crystals. It is slightly sticky and has an unmatched flavor. It is also difficult to find and expensive, but worth the investment when available. Do NOT use regular brown sugar, although "Sugar in the Raw" is interesting with plum.
I don't think any of the cultivars match the flavor of wild plums. I have tried several wild varieties (actually, they are different species) and every single one of them -- with the exception of Prunus ilicifolia -- made exceptional wine. You might want to see my WineBlog entry for September 11, 2004 at
Jack Keller, The Winemaking Home Page
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