> My plum tree is once again producing prodigious amounts of fruit.
> Having nothing better to amuse myself, i want to take a crack at a
> sweet plum wine. Went to Keller's site and got a recipe
). But I have a problem
> with recipes - I don;t feel in control of the winemaking. What should
> the initial SG be? What should the aicidty be (TA, pH, etc)? Final SG?
> Is there risk of continuing fermentation? What yeast will cease
> fermenting early enough such that I can have significatn RS and still
> be confident fermentation is complete? Etc...
> Anyone have any other plum wine (sweet) info that might give me more
> data? All help appreciated.
> I'm using an evaluation license of nemo since 44 days.
> You should really try it!
I just bought my first house last year, and it included plum trees!
hence the reason i read this forum, i've decided to try plum wine.
anyway, you have any hints as to what a new homeowner should be doing
to his plum trees? mine are so heavy with plums now that the branches
are breaking, also, the plums were ignored for the past ten years.
tasted finelast fall, only decided to do wine in march, so no testing
oh, by tthe way, search for bunches of plum wine recipies and read
thru a bunch of winmaking books. *I* have learned the following (but
not sure if accurate)
plums: as much as possible
water: to lower acidity
sugar: enough to match desired SG
acid blend: to raise acidity
peptic enzyme: to assist clearing
yeast nutrient: to help feed yeast
yeast : 1 pkg per 5 gallons
campden: kill off "bad" yeasts
yeast energizer: super yeast food
tannin: to add zest
note, havent made any plum wine yet, so my assumptions can be wrong.
I'll find out!
as for most other controls, jacks site says a lot, books same a lot to
(target PH, target SG, beginning and end, etc)