MedPretzel
Senior Member
- Joined
- Aug 12, 2004
- Messages
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This is a recipe as I wrote it in January. I am sorry I was not more precise, but I think it could be followed:
10 1# cans of plums in heavy syrup
2 cans dark grape juice
water to 5 gallons
3 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast energizer
1 tsp yeast nutrient
5 campden tablets
1 tsp tannin
1 packet yeast
My starting gravity was 1.090, I used Montrachet yeast. I stabilized with sorbate (1/2 tsp per gallon) in March, and added some sugar to taste. The final product was bottled on May 30, 2005. Taste testing shows that this could be comparable to a white Zinfandel.
10 1# cans of plums in heavy syrup
2 cans dark grape juice
water to 5 gallons
3 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast energizer
1 tsp yeast nutrient
5 campden tablets
1 tsp tannin
1 packet yeast
My starting gravity was 1.090, I used Montrachet yeast. I stabilized with sorbate (1/2 tsp per gallon) in March, and added some sugar to taste. The final product was bottled on May 30, 2005. Taste testing shows that this could be comparable to a white Zinfandel.
