Re: Plum Wine Question

Well my goodness, if you have plums that sweet, it would be a sin to dilute them in any way. I just got 3.2 liters of juice from 10 lbs of red plums (store bought). They were 1.054 SG; not bad, but man you are lucky.
If it were me, I would not add or reduce acid. I would simply ferment to dryness and sweeten to balance, period.
Roger
Reply to
ninevines
Yup, I guess I am lucky :o) I'll let them go until Monday and probably start then... If anyone has any comment until then, I would be happy to read them... Louise:o)
Reply to
Louise Gagnon
Louise,
This is the recipe I use for my Stanley Plum wine. It's great. I've made it six years. No plums last year so I have to make up for it this year.
I was trying to come close to a plum wine that I had while in Germany and this is pretty close.
After I put the plums in the straining bags I crush them by hand in a 7.5 gallon plastic primary. This takes quite a while to make sure they're all crushed. Then, I pour 3 gallons of boiling water on them and let it cool to room temperature. Then I add the other ingredients, add water to 6 gallons, and pitch the yeast the next day.
If you leave the skins in more than 7-10 days they'll make the wine harsh.
I have some bottles that have aged for 2, 3 and 4 years and it keeps getting better.
Rich
30 lb. very ripe plums mashed in straining bags (10" x23") 1/4 tsp. potassium meta. 10 lb. sugar 1 tsp. pectic enzyme (liquid) 2 tbl acid blend 1 tbl yeast nutrient 1 1/2 tsp. grape Tannin Lalvin 1118 yeast for drier wine Cotes de Blanc for a more fruitier wine
Reply to
Rich
I fully agree with this. Early in the summer I posted about my 100% strawberry wine, started in June, now in the bottle. Starting TA was .85% and I sweetened it to 1.010 when finishing. It is delectable. I used not one drop of water (55 lbs yielded 3.5 US gallons).
Some fruits really shine as lightly sweet and crisply tart. I think plum is another candidate for that.
Roger
Reply to
ninevines

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