Extracting the most flavour from Greengages

[hypnotic]

Hi all,

I'm a semi-regular at TheHomeBrewForum.co.uk, where Moley has suggested I ask Bob Lockwood from this forum the question that I asked over there on this thread:

http://www.thehomebrewforum.co.uk/viewtopic.php?f=40&t=17796

Any thoughts at all would be greatly appreciated.

Many thanks,

Luke

[lockwood1956]

Hi Luke

Plums are a difficult thing to make great wine from.

of the three you list I think victoria make the smoothest wine.

Try not to use hot water in any part of the process as it releases pectin, and i feel imparts a cooked flavour to the finished wine.

I would make three seperate batches of wine, and then blend to taste.

I also believe plum doesnt make good dry wine, so i would advise fermenting to dry, stabilising and then sweetening (I dont like it below SG 1.004)

[lockwood1956]

to "really" extract more plum flavour, do as you suggested add the plums late, de-stoning then freezing and thawing them.


try a gallon of wine No 1 (recipe and methodology here

http://www.winesathome.co.uk/forum/showthread.php?t=1562

do a gallon for each type of plum and add the plum pulp when SG reaches around 1.020

then blend the final wines to taste

hope that helps....anything else....just ask

regards
Bob