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Recently, James posted a thread about Plum wine and highlighted a few potential issues.
Well, it would seem that some of these issues have been answered in Luc Volders blog. Specifically, the bit about it (Plum wine) being a bit of a bu99er to clear.
If you're interested, read the bit about how he prepared the plums in the first place..... though the rest of it's very good as well.
He's addressed the clearing problems, as well as another one that James pointed out i.e. "tastes like medicine", which is more than likely, too higher alcohol level for the fruit. "Medicinal taste" is something I understand as it's often a problem with mead (Ken Schramm likens it to "Listerine" in his book). With meads, it's relatively easily cured by just ageing the mead for longer, though whether that's a possibility with Plum wine, I don't know, I haven't made enough to find out.
Either way, Luc's blog is usually a very informative read (and definitely worthy of a bookmark), you just have to remember to scroll down, unless you speak/read Dutch.
regards
jtfb
Well, it would seem that some of these issues have been answered in Luc Volders blog. Specifically, the bit about it (Plum wine) being a bit of a bu99er to clear.
If you're interested, read the bit about how he prepared the plums in the first place..... though the rest of it's very good as well.
He's addressed the clearing problems, as well as another one that James pointed out i.e. "tastes like medicine", which is more than likely, too higher alcohol level for the fruit. "Medicinal taste" is something I understand as it's often a problem with mead (Ken Schramm likens it to "Listerine" in his book). With meads, it's relatively easily cured by just ageing the mead for longer, though whether that's a possibility with Plum wine, I don't know, I haven't made enough to find out.
Either way, Luc's blog is usually a very informative read (and definitely worthy of a bookmark), you just have to remember to scroll down, unless you speak/read Dutch.
regards
jtfb
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