Search results

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...

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...

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'...