Plum wine revisited

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Bob

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Ready to rack plum wine this morning. Its a bit cloudy. Curious if I should add a couple campden tabs on this racking. This will be the third racking. Started it on 9-14 .. sg 1,090. Last racking 10-14 .. sg 1,001. Also if I should degass now. I am patient so not in a hurry with this process.
any input would be greatly appreciated. Thanks

Attached pic of the plum wine.

100_2757 (Small).jpg
 

Luc

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If I understand well you started this wine on 9-14
and racked on 10-14. So it is just about 2 months old.

I make plum wine about each year and I know it
stays cloudy for several months.

Let me pose a few questions.
- Have you used pectic enzymes at the start
- plums have a layer of wax on them. Did you
by chance remove that (by washing the plums in
soda ash before pulping)

If the answer is no to either of these it will
take longer to clear.

Pectic enzyme can still be added.
To remove the wax the only remedy is to wait longer.

Luc
 
B

Bob

Guest
thanks Luc

Did use pectic enzyme at the start. Has only been a couple months. The wax your talking about... is that the white haze on the plum? I washed them only in cold water. Plan on racking again today.. and adding a couple camden tabs. Also not sure if I should be degassing. I have the patience to let it sit in the gallon jugs for a while.. so time is not an issue
 
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Luc

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No need to degas
Time and racking will take care of that.

Is there a lot of sediment ??
If not wait a bit longer before racking.
A couple of weeks helps clearing.

I assume the wine is protected by
campden at this moment, if so just
have pateince.

Luc
 
B

Bob

Guest
Hey Luc.

went to your blog and got the info on waxed plums ... very informative. Thanks
 

Madriver Wines

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Update info

How did the plum turn out? It sure looks delicious. The wife's favorite. My son in law started a 5 gallon batch about 2 months ago now. It is cloudy also. He used a can of fruit base.
 

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