Plum wine

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Cha

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Hi iv got a load of plums on my tree has any one got a good recipe for plum wine
 
Hi 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 one
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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
 
I've several recipes for plum wine, most old ones but for juice extraction if you have a good sized liquidiser then blending the fruit (sans stones of course!) will give better juice yield though you do then need to strain them. My problem for this weekend is we have a lot of plums that have fallen off the tree and I can't really make wine from those as they are bruised or damaged so it will be jam time again. The kids are still working through the mega batch of plum jam I made 2 years ago - a jar added to windfall apples though makes a rather yummy crumble though :)

Anna
 
Hi will two much pectin stop fermenting
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.

I don’t think pectin actually stops it fermenting unless you are talking larger quantities of pectin like in jam wine
 
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.

Anna
 
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.

Anna
Ha! We must’ve been writing at the same time lol
 
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