AstroBootes
Junior
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- Sep 7, 2007
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I've read thru several/most of the plum wine threads, and have some questions/comments. I have 16 lbs of unpitted/unprocessed plums, ie., fresh off the tree.
Equipment: 6 gal carboy; 7.8 gal fermenting bucket.
The recipe:
3.5 qts of water
2 lbs of sugar or 2 lbs. light honey
4 lbs ripe sweet plums or 3 lbs wild plums
5 tsp of acid blend (do not use with wild plums)
1/8 tsp tannin
1 tsp yeast nutrient
1 camden tablet (recommended)
1/2 tsp pectic enzyme
champagne or montrachet yeast
1. what is the difference between 'ripe sweet' and 'wild'?
2. the qts specified are for 4/3 lbs of plums, and I don't want
to assume that these qtys are for each 4/3 lb of plums, ie.,
15 lb plums processed / 4/3 = 4/5 x the above qtys, so
what amts of the called for items should be used with the
15+/- lbs of plums?
3. As this is my first wine making attempt in several decades,I expect this to be a learning experience, and as such, am not to concerned if things don't turn out positive. In other words, a somewhat controlled experiment
4. In other plum threads, folks added other fruits, ie., bananas, raisins, is this something that I should definitely consider, or perhaps wait 'til I've made it thru a single batch?
5. Perhaps I should just follow the recipe, using just 4/3 lbs of plums initially, and see how this goes before committing all of the plums?
Any/all comments/suggestions welcome!
Think this is it for now.
Thank You,
Bob
Equipment: 6 gal carboy; 7.8 gal fermenting bucket.
The recipe:
3.5 qts of water
2 lbs of sugar or 2 lbs. light honey
4 lbs ripe sweet plums or 3 lbs wild plums
5 tsp of acid blend (do not use with wild plums)
1/8 tsp tannin
1 tsp yeast nutrient
1 camden tablet (recommended)
1/2 tsp pectic enzyme
champagne or montrachet yeast
1. what is the difference between 'ripe sweet' and 'wild'?
2. the qts specified are for 4/3 lbs of plums, and I don't want
to assume that these qtys are for each 4/3 lb of plums, ie.,
15 lb plums processed / 4/3 = 4/5 x the above qtys, so
what amts of the called for items should be used with the
15+/- lbs of plums?
3. As this is my first wine making attempt in several decades,I expect this to be a learning experience, and as such, am not to concerned if things don't turn out positive. In other words, a somewhat controlled experiment
4. In other plum threads, folks added other fruits, ie., bananas, raisins, is this something that I should definitely consider, or perhaps wait 'til I've made it thru a single batch?
5. Perhaps I should just follow the recipe, using just 4/3 lbs of plums initially, and see how this goes before committing all of the plums?
Any/all comments/suggestions welcome!
Think this is it for now.
Thank You,
Bob