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Damson/Plum wine

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  • #16
    I'm planning on making both of these in the near future but have couple of questions - what is yeast energizer? I have some yeast nutrient but they don't seem to stock energizer at the place I normally buy from. Also is there any suggestion as to what yeast to use? I have a tub of youngs wine yeast will that suffice or should I get something better?

    Cheers
    Michael

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    • #17
      Originally posted by lockwood1956 View Post
      Normal plums I destone, for Damsons or any smaller plums I simply freeze and thaw, putting them whole into a straining bag,
      Do you sulphite them at any point to protect against nasties?

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      • #18
        Originally posted by lockwood1956 View Post
        With both wines, sulfite initially and after every other racking.
        Here you go
        Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

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        • #19
          Grrrrr Started to make plum wine 2 and took my eye off the ball so lets see if something can be done.
          I was originally concerned about the initial amount of sugar as it seems to be the same for both recipes, so I added 1-1/2 lbs. Unfortunately in a moment of stupidity I brought the level up to 9 ltrs. As I have no damsons left could I fortify it with the 2lbs of elderberries I picked ? presumably adding more sugar to SG 1.080.
          I have a couple of cans of red wine enricher kicking around if this would help. Also I only have citric acid and don't have peptic enzyme but as the fruits were foraged it costs next to nothing to experiment.
          Any thoughts will be greatly welcomed

          Regards Alan

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