Plum Wine Recipe

[bladeofthemoon]

Hi Guys,

Its time to start another batch of wine for me. my 4th batch. since my 3rd was a huge success as compared to before ( it was a little sweeter than what most people expected of Orange raisin wine, kinda became as sweet as port i guess )
so i have more confidence now. so can someone gimme a nice recipe for a mild sweet or dry wine with fresh plums?

thanks!!!

 

[bladeofthemoon]

http://www.grapestomper.com/recplum.html

i found this which seems to be a good link for a recipe. i personally found with my 3rd batch that using sodium bisulphite and tannin and all just complicates matters. i just use the fruit, sugar/honey and yeast and let it ferment itself out and the wine seems to be very good. ofcourse, if im planning to bottle it for long, then i guess a few crystals of sodium bisulphite will be good. but if the wine is gonna get consumed in a year, then i think just simple is good.

what do u guys think?

 

[Madriver Wines]

I think you should switch to potassium metabisulfites. Sodium adds a salt flavor not needed or desired. Also with no sterilization you are bound to end up with vinagar sooner than later.

 

[bladeofthemoon]

hmmm ya thats quite thru though. i mean about the sodium leaving a flavour in your mouth. is it used in the same quantities?

 

[Wade E]

It is used in the same quantities although it is a little bit stronger. I use it for sanitizing as Iaccidently bought a big bag of this instead of k-meta due to the shop slipping a bag of this in the pile with the K.

 

[bladeofthemoon]

cool.. i'll make use of it. i suppose as u say, it will help keep the wine for long periods measured in years i hope