The first recipe below makes a dry table wine. The second one makes a high-alcohol sweet (dessert) wine. With both wines, sulfite initially and after every other racking.
PLUM WINE (1)
6 lbs plums
sugar to SG of 1.080 (1-1/2 lbs approx)
1 campden tablet
Water to one gallon
1-1/2 tsp acid blend
1 tsp pectic enzyme
3/4 tsp yeast nutrient
1/4 tsp yeast energizer
1/8 tsp grape tannin
wine yeast
Wash the fruit, cut in halves to remove the seeds, then chop fruit and put in primary. Add water and campden tablet, Add acid blend, pectic enzyme, tannin, nutrient, and energizer, cover, and wait 24 hours before adding yeast. Recover primary and allow to ferment 5-7 days, stirring twice daily. Strain, transfer to secondary, 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. I have aged plum wine up to four years and the result was exquisite, but that was only because the wine got covered with blankets and was forgotten. I suspect it was ready long before it took on its heavenly quality. [Jack Keller's notes and adaptation from Dorothy Alatorre's Home Wines of North America... tweaked to remove hot water in the process by Bob]
PLUM WINE (2)
6 lbs plums
sugar to SG 1.080 (approx 1-1/2 lbs)
Water to one gallon
1 campden tablet
1-1/2 tsp acid blend
1 tsp pectic enzyme
1/2 tsp yeast nutrient
1/2 tsp yeast energizer
1/4 tsp grape tannin
wine yeast
Wash the fruit, cut in halves to remove the seeds, then chop fruit and put in primary.Add half the sugar Add campden tablet Add acid blend, pectic enzyme, tannin, nutrient, and energizer, cover, and wait 24 hours before adding yeast. Recover primary when S.G reaches 1.010 remove pulp and add sugar to 1.030, ferment to 1.010 and add sugar to 1.030, repeating untill fermentation ceases and S.G stays at 1.030. stabilize wine, and bottle. This wine can be sampled after only 6 months. If not up to expectations, let age another 6 months and taste again. I have aged plum wine up to four years and the result was exquisite, but that was only because the wine got covered with blankets and was forgotten. I suspect it was ready long before it took on its heavenly quality. [Jack Keller's notes and adaptation from Dorothy Alatorre's Home Wines of North America....tweaked to remove hot water in the process by Bob]
PLUM WINE (1)
6 lbs plums
sugar to SG of 1.080 (1-1/2 lbs approx)
1 campden tablet
Water to one gallon
1-1/2 tsp acid blend
1 tsp pectic enzyme
3/4 tsp yeast nutrient
1/4 tsp yeast energizer
1/8 tsp grape tannin
wine yeast
Wash the fruit, cut in halves to remove the seeds, then chop fruit and put in primary. Add water and campden tablet, Add acid blend, pectic enzyme, tannin, nutrient, and energizer, cover, and wait 24 hours before adding yeast. Recover primary and allow to ferment 5-7 days, stirring twice daily. Strain, transfer to secondary, 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. I have aged plum wine up to four years and the result was exquisite, but that was only because the wine got covered with blankets and was forgotten. I suspect it was ready long before it took on its heavenly quality. [Jack Keller's notes and adaptation from Dorothy Alatorre's Home Wines of North America... tweaked to remove hot water in the process by Bob]
PLUM WINE (2)
6 lbs plums
sugar to SG 1.080 (approx 1-1/2 lbs)
Water to one gallon
1 campden tablet
1-1/2 tsp acid blend
1 tsp pectic enzyme
1/2 tsp yeast nutrient
1/2 tsp yeast energizer
1/4 tsp grape tannin
wine yeast
Wash the fruit, cut in halves to remove the seeds, then chop fruit and put in primary.Add half the sugar Add campden tablet Add acid blend, pectic enzyme, tannin, nutrient, and energizer, cover, and wait 24 hours before adding yeast. Recover primary when S.G reaches 1.010 remove pulp and add sugar to 1.030, ferment to 1.010 and add sugar to 1.030, repeating untill fermentation ceases and S.G stays at 1.030. stabilize wine, and bottle. This wine can be sampled after only 6 months. If not up to expectations, let age another 6 months and taste again. I have aged plum wine up to four years and the result was exquisite, but that was only because the wine got covered with blankets and was forgotten. I suspect it was ready long before it took on its heavenly quality. [Jack Keller's notes and adaptation from Dorothy Alatorre's Home Wines of North America....tweaked to remove hot water in the process by Bob]
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