Plum Wine Recipe Review

[smokegrub]

I steam-juiced 37 1/2 lb plums which yielded 18 qt plum juice. I have tentatively planned on the following recipe (this is my first plum wine). Please offer comments:

18 qt plum juice
Water to 6 1/2 gal
6 1/2 teaspoons yeast nutrient
3 t yeast energizer
6 1/2 teaspoons pectic enzyme
10 t acid blend
1 1/2 t grape tannin
6 Campden
Sugar to SG 1.095

 

[Tom]

I would use 16 quarts and save the last 2 for a f-pac. If so reduce the 2 quarts to less than 1 quart. Add after you degased and aded the k-meta and sorbate.
Also start @ 1.085 -1.090
Whats the yeast?

 

[smokegrub]

Thanks, Tepe. I started this one today. Must tastes a little tart but time will tell.

 

[smokegrub]

Pitched the yeast yesterday and fermentation is slowly starting 24 hours later. Used EC 1118. Starting SG was 1.090.

 

[Tom]

Keep us posted as you go

 

[smokegrub]

Will do.

 

[smokegrub]

Fermentation is vigorous with lots of white foam. Smells great.

 

[smokegrub]

The white foam is gone. The SG is now 1.052 and the fermentation is a "fizz". Smell remains great. Stirred vigorously and re-covered.

 

[smokegrub]

SG is now 1.03 and the color is fantastic. As soon as this one goes in the carboy I will post a photo.

 

[smokegrub]

SG is .990. Racked and added K-Meta. Leaving for the mountains for 2 weeks. Will degas, add F-Pac, backsweeten and add sorbate when I return.

 

[gaudet]

Nice!!!

Enjoy the mountains

 

[smokegrub]

Thanks, Gaudet. I have arrived there and enjoying a glass of dry blackberry from the cellar.

 

[smokegrub]

The plum is now in glass. It has been degassed and is clearing. I just tasted it for the first time and it has a hint of bitterness. I had reserved 2 quarts juice to reduce and make an F-Pac but now I am becoming hesitant to do so. I will give this more time and defer my decision until later.

 

[smokegrub]

The F-Pac was added and the wine backsweetened, bottled and will soon be on its way to the mountains. Not bad at this stage--just a bit tart. Will give it a year.