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  • Experimental Plum wine

    messed around with various recipes and finally came up with this:

    it's an amalgamation of various recipes

    PLUM WINE (experimental)
    • 30 lbs plums
    • 4 kilos granulated sugar
    • 2 lbs Honey
    • 1 Can (large) CWE plum wine concentrate
    • 5 tsp acid blend
    • 7 tsp pectic enzyme
    • 5 tsp yeast nutrient
    • 3 Vitamin B1 tablets
    • 1 tsp grape tannin
    • 5 Campden Tablets
    • water to 30 litres
    • wine yeast (I’m going to use Lalvin EC1118)
    Put water on to boil. Wash the fruit, cut in halves ( 30lbs of Plums takes a lot of de-stoning) to remove the seeds, then chop fruit and put in primary. Pour boiling water over fruit. Add the sugar and stir well to dissolve. Cover and allow to cool to 70 degrees F. Add acid blend, pectic enzyme, tannin, nutrient, and energizer, campden tablets, cover, and wait 24 hours before adding yeast. Recover primary and allow to ferment 5-7 days, stirring twice daily. (While stirring crush as much fruit by hand as possible) Strain, transfer to secondary, top up to 23 litres, adjust S.G. as necessary, (start S.G. was 1.110, so once fruit removed and topped up, should equate hopefully to start S.G. of 1.088…if my calculations are correct!!!) and fit airlock. Rack after 30 days, top up, refit airlock and repeat every 30 days until wine clears. Wait two additional weeks, rack again, stabilize wine, bottle. This wine can be sampled after only 6 months. If not up to expectations, let age another 6 months and taste again.

    WATCH THIS SPACE


    Fingers crossed everyone!

    Here Goes



    Plums in the box on the right (30 lbs)
    Last edited by lockwood1956; 14-08-2007, 11:22 PM. Reason: picture links not working
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    De-stone and chop plums...place in primary

    Last edited by lockwood1956; 14-08-2007, 11:22 PM. Reason: picture link not working
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

    Comment


    • #3
      Boil water




      Actually added the Sugar honey and wine concentrate at this point and used the very hot water to rinse out the wine concentrate can and the honey jars!
      Last edited by lockwood1956; 14-08-2007, 11:23 PM. Reason: pic link not working
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

      Comment


      • #4
        Add it all together

        Last edited by lockwood1956; 14-08-2007, 11:23 PM. Reason: pic link not working
        N.G.W.B.J.
        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
        Wine, mead and beer maker

        Comment


        • #5
          Allowed to cool to 21 deg C
          added all other ingeredients except the yeast

          stirred like a madman

          Starting S.G. is 1.110 very high but the EC1118 (the Marines of the yeast corps) should handle it
          hope to adjust S.G. when fruit removed and more fluid added (maybe water.....maybe sugar syrup....aiming for final ABV of 12 %.....current S.G. gives me a tad over 16%)

          Will check Acid levels and S.G again to be sure..... adjust as necessary after another vigorous stirring

          Going to pitch the Lalvin EC1118 yeast after that

          tomorrow after work hurrah!

          hoping for good things

          but it might just be labour intensive mouthwash


          more pics to follow.
          Last edited by lockwood1956; 19-10-2005, 08:40 PM.
          N.G.W.B.J.
          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
          Wine, mead and beer maker

          Comment


          • #6
            How/Where do you manage to buy so much fruit?

            Comment


            • #7
              just keep my eyes open, also pop into fruit shops and enquire...you know...if I buy 30lbs how much discount?

              there is 60lbs of fruit there that I bought for £26
              N.G.W.B.J.
              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
              Wine, mead and beer maker

              Comment


              • #8
                Checked acid and S.G today

                S.G. atill steady at 1.110

                Acid is at .4 TA (titrateable acid measured as tartaric)

                didn't adjust the acid (would like it to be between .7 and .8) beause the plums will leech Malic acid into the must as it ferments and i'm squishing them daily.

                will check acid level every couple of days to see where its going

                Pitched the yeast
                Lalvin EC1118
                lined em all up and gave them a little pep talk before they went "over the top" they all seemed happy enough

                life is good

                regards
                Bob
                Last edited by lockwood1956; 21-10-2005, 12:11 AM.
                N.G.W.B.J.
                Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                Wine, mead and beer maker

                Comment


                • #9
                  And away we go!

                  very start of ferment!


                  Last edited by lockwood1956; 14-08-2007, 11:24 PM. Reason: pic link not working
                  N.G.W.B.J.
                  Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                  Wine, mead and beer maker

                  Comment


                  • #10
                    WineFest Plum?

                    Bob - is this that same rubbish you brought to WineFest? I really liked it. It was so different than the rest of the plonk.

                    Comment


                    • #11
                      slightly modified recipe but yes


                      1 replaced some of the sugar with honey this time

                      regards
                      Bob
                      N.G.W.B.J.
                      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                      Wine, mead and beer maker

                      Comment


                      • #12
                        Originally posted by lockwood1956
                        slightly modified recipe but yes


                        1 replaced some of the sugar with honey this time

                        regards
                        Bob
                        That'll be real nice. You'll have to save a bottle out for a swap.

                        Comment


                        • #13
                          This wine is fermenting like a steam train, I haven't seen a batch ferment this fast before....constant stream of CO2 through airlock

                          smells good

                          whoop de doop
                          N.G.W.B.J.
                          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                          Wine, mead and beer maker

                          Comment


                          • #14
                            Yummy!

                            Man that looks and sounds awesome!

                            More pics!

                            I will be doing 20 pounds to 5 gallons soon. I plan on using Lalvin 71B-1122 yeast, PA 11-12%, finish offdry-semisweet.

                            REBEL MODERATOR




                            ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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                            • #15
                              Racked to secondary



                              Lighter plums to the left and red plums to the right



                              As I suspected the plums have leeched malic acid and the TA is now 0.7 on both batches. starting TA was 0.4

                              tastes good
                              Last edited by lockwood1956; 14-08-2007, 11:25 PM. Reason: picture link not working
                              N.G.W.B.J.
                              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                              Wine, mead and beer maker

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