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Thanks for the responses guys. I've gathered the sulphites will continue to protect the must/wine against oxidation for a considerable time but does it also continue to protect it from micro-organisms?

Thanks for that. Do the sulphites continue to protect the must for some considerable time?

I'm making plum wine. The process I've followed so far is mash the fruit, treat with campden tablets and wait 8 hours, add pectic enzyme and wait for 12-24 hours, then extract the juice by squeezing small batches through a muslin bag, then pitch yeast. All of the information I've read online...

Got her bottled tonight. I've had a few glasses and I'm pretty impressed with my first effort. I went with a little back-sweetening from fruit cordial and a little sugar, it definately helped to round it out a bit. More in my latest blog post: http://beerandgarden.com/2012/06/plum-wine-bottled/...

I figured that since it is already concentrated (1 litre makes 3 litres) I wouldn't need to reduce it further. Am I wrong on that?

I picked up a bottle of fruit juice concentrate which I plan to use - blackcurrant and boysenberry sweetened with concentrated pear juice. Do you think that would be ok or would the other fruits muck with the flavour too much? Alternatively I could just make a sugar syrup and keep the natural...

Thanks guys. In beer-making a technique to assist with clarification is to 'cold crash' (chill carboy in cold fridge for 4 or 5 days). Is this technique also used to help clarify wine?

Hello, My first plum wine has been sitting in carboy for about 4 or 5 months now, so I need to plan on getting it bottled. I've been told to add potassium metabisulphite and potassium sorbate and an f-pack or something to backsweeten it. So I'm wondering if I should do all this at the same time...

Makes sense Luc, I'll be following your approach next time. Yes, I've already added oak chips (actually looks like dust). I added it after second racking. Most has sunk to the bottom but still a little dust floating on top. Is there any issue with leaving the oak in too long? (I'm planning...

Thank's for that info Luc. I've bookmarked your blog for future reference. You have made a lot of plum wine so I reckon you should have good advice. Looks like I might have followed some bad recipes because I used about 10L of water with 15kg plums and 3.75kg of sugar for a 21L batch. All the...

Ok, I get it, the Potassium Sorbate is necessary if you back sweeten. Thanks everyone for pointing this out, maybe you saved me from bottle bombs! I'm still looking for more info about the whole f-pack thing if anyone has any further input or can point me to a good resource. In all the plum...

Will campden tablets not be sufficient on their own to stabalise the wine?

Is adding a flavour pack usually done with most home made wines? And for plum wine should it be made with plums? What amount of fruit for a 23L batch? Will the flavour of the wine not be any good on it's own without the flavour pack?

can anyone furthert enlighten me about backsweetening and flavour packs (if they would apply to my plum wine)? sorry, I really am a noob.

Thanks Julie. Can you explain or point me to a resource re the f-pac? I wasn't planning on doing this as it wasn't mentioned in any instructions that I read. jswordy also mentioned juice concentrate flavour pack

Thanks for the reassurance, I hope you're right! Yes, that's the current plan another 3 months in carboy and then at least 6 in the bottles. It is actually already very clear, looks like a crystal clear Rose. I assume backsweetening is adding some sugar to sweeten once the wine has been...

Hello, I'm new to wine making and I have 23L of plum wine in the carboy after 1 month sitting in carboy preceeded by 1 week of initial fermentation in plastic fermentor. I just racked it last night and had a taste, it was very sharp. I suppose you could describe it as bitter but to me 'sharp'...