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 > I have a blue Mount Royal plum tree that is packed with 20 brix plums. I > think a few more days and it may get to 22 or 23 brix. Can I make a wine > with 100% plums, no water or sugar or would this be wrong? > If so, what should I adjust my PH and acid to? > Louise:o) > >
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) > 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 > > "Louise Gagnon" wrote in message > news:Ic75b.55868$qA6.1158941@wagner.videotron.net... > > I have a blue Mount Royal plum tree that is packed with 20 brix plums. I > > think a few more days and it may get to 22 or 23 brix. Can I make a wine > > with 100% plums, no water or sugar or would this be wrong? > > If so, what should I adjust my PH and acid to? > > 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 > I have a blue Mount Royal plum tree that is packed with 20 brix plums. I > think a few more days and it may get to 22 or 23 brix. Can I make a wine > with 100% plums, no water or sugar or would this be wrong? > If so, what should I adjust my PH and acid to? > Louise:o) > >
Reply to
Rich
> I think you are making the right decision to go with pure juice if possible. > For what you are doing I would shoot for a pH of 3.0 to 3.4. For non grape > wines a TA of 0.55 to 0.65% is generally recommended, but for what you are > trying to do, I would not worry about going as high as .75% or even up to > .85% if you are going to sweeten it. Sounds good.
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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