Originally posted by woody1962
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4lb pound of plums,
300g sultanas chopped,
Sugar to 1080,
Water to a gallon.
I soaked them in household soda as per Luc's reccommendation, then soaked them in 10% sulphite solution as per Lockwood's reccommendation. I squished, is that the technical term? The plums by hand, I didn't destone them all just as many as I could while squishing. A healthy dose of pectolase and Lalvin K111VV11V1VV111v. I'm going to try variations this summer, obviously repeat that successfull recipie, adding them to wines number 1 and 2 and as a mix of ingredients. ON the hill where the damson trees are there are a lot of elders and blackberries. Good wine making times.
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