Plum wine

[woody1962]

Hello everyone
just wondering if anybody has made plum wine (victoria plums) by putting them through a juicer or crushing in a press to extract the juice?
perhaps this really isn't necessary as i've made it before by smashing them up in my primary vessel then adding hot water -
I also see in previous threads that freezing makes juice extraction pretty easy.

I found the de-gassing method (thanks Lockwood!!!) has helped to clear some of my plum wine which I started about late August last year - however I have one which seems stubborn in clearing.... any suggestions?

[Cellar_Rat]

.... any suggestions?

Use grapes !

(I will get my coat)

[woody1962]

Heh Heh!
I do intend to do that at some point - i've got a young vine (? think its Black Hamburg?) in my greenhouse, it had one small bunch on last year - I look forwards to bunches many!

[ToulouseLePlot]

I just posted a related question on the recipe list for plum. No one seems to have anything good to say about plum wine, or have I just picked a lop-sided thread?

If anyone's made a decent plum wine with a bit of body, can they please put up their hands? Happily it makes a decent jam, so they won't go to waste if wine isn't their destiny.

[lockwood1956]

however I have one which seems stubborn in clearing.... any suggestions?

Its likely a pectin problem (common in stoned fruit treated with hot water), dose it with some pectolase 2 tsp per gallon (or twice the stated dose on the tub)

regards
bob

[Tibley Bobley]

I just posted a related question on the recipe list for plum. No one seems to have anything good to say about plum wine, or have I just picked a lop-sided thread?

If anyone's made a decent plum wine with a bit of body, can they please put up their hands? Happily it makes a decent jam, so they won't go to waste if wine isn't their destiny.

I haven't made a plum wine but I must tell you about one a friend made a few years ago from some golden plums from my brother's garden. She made a 1-gallon demijohn-full and left it to ferment in her kitchen. There came a time (maybe a year or so later) when she was ready to pour it down the sink, saying it was an evil-tasting failure. Only she didn't get round to chucking it... kept forgetting. Then, on an evening, months later (perhaps it was a whole year later), we were sitting chatting and came to the end of the bottle of whatever it was (some shop-bought red) we were drinking and she remembered the filthy tasting plum wine that she kept forgetting the chuck... thought she might as well have another taste (desperate measures - just in case) before tipping it down the sink. It was the best wine I'd ever tasted and I still haven't tasted anything better since. Didn't last very long, unfortunately

[woody1962]

Sounds like age improves then!

[Leon]

If anyone's made a decent plum wine with a bit of body, can they please put up their hands?

Me Sir! Me! Davies Sir! *straining my hand to the ceiling and jutting out my chin for added emphasis.*
I made a lovely plum wine last September, it was a delicious dry and crisp rose; a lovely colour and great fruity taste. I gave some to the lady who has the plum tree and she raved about it, you'd have thought I gave her some sort of alchemic potion so incredulous was she at this great tasting handmade wine. I will be mass producing plum and damson wine in the summer, you never know, if I make enough, some of it might get old!

[HLA91]

Main thing I have read about plum, having no plums available to make my own, is don't use boiling water, a cold soak with 1-2 CT's per Gallon should help avoid clearing problems.

[Cellar_Rat]

Hello and welcome - I see this is your first post. Thanks for your input.

I might have to read up about my plums!! I have planted some gages (no railway gags please) and need a good recipe to turn these into something like a merlot