Started me a Plum Wine last weekend using plums given to me by a friend of my Sis. I had cleaned them well and frozen them about 6 weeks ago.
For my recipe ( 3 Gallons) I had 14.5 lbs Plums to which I added 4 lbs really ripe Banana's sliced really thin and 2lbs golden raisins which I processed in my Bullet
I then processed my Plums by mashing them up really good inside a zip loc bag, extracting as much of that good juice as possible
I then put my Plums, Raisins and Bananas into a strainer bag, placed it in my Primary Fermenter along with the Plum juice I had extractedandadded 1 gallon boiling water and stirred well.
I let this sit until cool and strained enough juice to get an SG reading which was 1.070. I then dissolved 3 Campden tablets and added to must, stirring well. I let this set for about 10 hrs and I then added 3 tsp of Yeast Nutrient, 2 tsp of yeat energizer and assed to the must.
My next step was to dissolve my sugar
I cooled this down using my ice cubes in a zip loc bag trick as I wanted to get it into the must before I had to leave for work that morning. I added that to my must. stirred well and let it set until that evening. I took an SG and it was at 1.100. A little higher than I had wanted soI took another reading to make sure it was correct, It was still reading right at 1.110 with a must temp of 75 degrees so I went ahead and added another 1 gallon water to it. Stirred it well and pitched my Red Star Champagne yeast to it.
The next morning I had fermentation beginning and by that evening it was going strong.
By Friday evening,my SG was at 1.020 and I racked itto a 3 gallon carboy, a gallon jug and a 750 ml bottle using my funnel with strainer. I had to clean out the strainer 3 times before I got it all racked as it had a lot of pulp that had escaped the strainer bag.
The wine, during the last days of fermentation, had a layer of orange colored glaze on top I have never seen before. I call it glaze which may not properly describe it, but it was similiar to , well, like the fat that risies to the top when making a chicken broth.Here is a picture of some of it in the strainer on the funnel
Was this from the raisins? The Plums? Or bananas? Not sure. Anyone have any thoughts, ideas on this I would love to know.
She is bubbling happily along now and I think it will be ready for another racking about Tuesday, Wednesday of next week. Oh, I forgot to mention, at racking, I had to take a taste and it was quite tangy, tart and well, plumy!!
Edited by: Waldo
For my recipe ( 3 Gallons) I had 14.5 lbs Plums to which I added 4 lbs really ripe Banana's sliced really thin and 2lbs golden raisins which I processed in my Bullet
I then processed my Plums by mashing them up really good inside a zip loc bag, extracting as much of that good juice as possible
I then put my Plums, Raisins and Bananas into a strainer bag, placed it in my Primary Fermenter along with the Plum juice I had extractedandadded 1 gallon boiling water and stirred well.
I let this sit until cool and strained enough juice to get an SG reading which was 1.070. I then dissolved 3 Campden tablets and added to must, stirring well. I let this set for about 10 hrs and I then added 3 tsp of Yeast Nutrient, 2 tsp of yeat energizer and assed to the must.
My next step was to dissolve my sugar
I cooled this down using my ice cubes in a zip loc bag trick as I wanted to get it into the must before I had to leave for work that morning. I added that to my must. stirred well and let it set until that evening. I took an SG and it was at 1.100. A little higher than I had wanted soI took another reading to make sure it was correct, It was still reading right at 1.110 with a must temp of 75 degrees so I went ahead and added another 1 gallon water to it. Stirred it well and pitched my Red Star Champagne yeast to it.
The next morning I had fermentation beginning and by that evening it was going strong.
By Friday evening,my SG was at 1.020 and I racked itto a 3 gallon carboy, a gallon jug and a 750 ml bottle using my funnel with strainer. I had to clean out the strainer 3 times before I got it all racked as it had a lot of pulp that had escaped the strainer bag.
The wine, during the last days of fermentation, had a layer of orange colored glaze on top I have never seen before. I call it glaze which may not properly describe it, but it was similiar to , well, like the fat that risies to the top when making a chicken broth.Here is a picture of some of it in the strainer on the funnel
Was this from the raisins? The Plums? Or bananas? Not sure. Anyone have any thoughts, ideas on this I would love to know.
She is bubbling happily along now and I think it will be ready for another racking about Tuesday, Wednesday of next week. Oh, I forgot to mention, at racking, I had to take a taste and it was quite tangy, tart and well, plumy!!
