Hi all,
I'm part way through my first home brew, plum wine.
I followed the following recipe:
Clean the fruit. Throw out the bad bits
Cut the plums into large pieces. Without the stones, squish the plums a bit
with a potato masher or heavy spoon to bruise them.
Boil 3.5 pints of water and pour over the fruit. Leave to steep for several
hours or over night
Add the rest of the water and the enzyme.
Cover and leave for 3 days.
Strain it through a muslin bag into a pan and gently heat (don't boil).
This is just to help the sugar dissolve.
Add the sugar and stir until dissolved.
Allow the liquid to cool to under 30C and add the yeast and nutrient. If you
put it in too hot, the yeast will die!
Pour it into the demijohn or bucket, add the airlock and leave it to ferment
at room temperature.
NB: You may need to rack this wine more than once to get rid of the
sediment.
My question to the community is when do I rack the wine? Its still bubbling away almost a week later in the demijohn. There is a brown layer on top and some sediment on the bottom but not a lot, no more than 1cm.
I have campden tablets and another demijohn ready for racking. Can't I just wait until the bubbling stops and bottle the wine through a sieve adding a campden tablet?
Ben
I'm part way through my first home brew, plum wine.
I followed the following recipe:
Clean the fruit. Throw out the bad bits
Cut the plums into large pieces. Without the stones, squish the plums a bit
with a potato masher or heavy spoon to bruise them.
Boil 3.5 pints of water and pour over the fruit. Leave to steep for several
hours or over night
Add the rest of the water and the enzyme.
Cover and leave for 3 days.
Strain it through a muslin bag into a pan and gently heat (don't boil).
This is just to help the sugar dissolve.
Add the sugar and stir until dissolved.
Allow the liquid to cool to under 30C and add the yeast and nutrient. If you
put it in too hot, the yeast will die!
Pour it into the demijohn or bucket, add the airlock and leave it to ferment
at room temperature.
NB: You may need to rack this wine more than once to get rid of the
sediment.
My question to the community is when do I rack the wine? Its still bubbling away almost a week later in the demijohn. There is a brown layer on top and some sediment on the bottom but not a lot, no more than 1cm.
I have campden tablets and another demijohn ready for racking. Can't I just wait until the bubbling stops and bottle the wine through a sieve adding a campden tablet?
Ben
