Have you got cjj berry’s book? He probably has oneHi iv got a load of plums on my tree has any one got a good recipe for plum wine
Have you got cjj berry’s book? He probably has oneView attachment 31698
personally I would reduce the sugar to 1.25kg which I think will make a dry wine
also it says a gallon of water but I would add enough to make up a gallon instead
Cheers for that I’ll give it a try
The pectin makes a haze in the wine which is more difficult to clear at the end as opposed to accounting for it at the beginning by using pectic enzyme. This also helps to further break down the fruit and allows for better fruit extraction.Hi will two much pectin stop fermenting
Pectin will cause a haze which makes it difficult for the wine to clear even with finings. Also using a pectinase at the same time as your campden tablet additon will improve juice extraction (well I've always used it). I don't see it having any effect on fermentation though.Hi will two much pectin stop fermenting
Ha! We must’ve been writing at the same time lolPectin will cause a haze which makes it difficult for the wine to clear even with finings. Also using a pectinase at the same time as your campden tablet additon will improve juice extraction (well I've always used it). I don't see it having any effect on fermentation though.
Anna
Oops - sorry about that - just glad we agreed!Ha! We must’ve been writing at the same time lol
Oops - sorry about that - just glad we agreed!
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