Recipe to Make One Gallon of Plum Wine
Day 1 - 13/08/11 - getting started
Wash the fruit well. Place the fruit in a white food grade bin with lid. Pour over the fruit 2 pints of boiling water, stir well, crushing the fruit gently. When cool, add one teaspoon of Pectolase. Cover and leave at room temperature over night. The next day dissolve the sugar in 2 pints of hot water and add to the bin of plums. Cover closely with the lid and leave in a warm place for 48 hours, then strain off clear liquid 75f/21C pour into a demijohn adding the wine yeast and yeast nutrient leave for the rest of the fermentation time under cork and airlock (pour a little water into the airlock to cover first U-bend). Top up to the neck of the demijohn with cool boiled water. Leave in a warm place out of direct sunlight 75of/21C
Leave until fermentation has ended. There will be some sediment at the bottom of the demijohn so the wine will need to be racked off into a clean vessel and a campden tablet added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.
- Plums 6lbs/2.75kilos
- Sugar 3lb/1.5 kilos
- Red Wine Yeast (as directed)
- Yeast Nutrient ( 1 teaspoon)
- Pectolase (1 teaspoon)
- Campden Tablets
Day 1 - 13/08/11 - getting started
Wash the fruit well. Place the fruit in a white food grade bin with lid. Pour over the fruit 2 pints of boiling water, stir well, crushing the fruit gently. When cool, add one teaspoon of Pectolase. Cover and leave at room temperature over night. The next day dissolve the sugar in 2 pints of hot water and add to the bin of plums. Cover closely with the lid and leave in a warm place for 48 hours, then strain off clear liquid 75f/21C pour into a demijohn adding the wine yeast and yeast nutrient leave for the rest of the fermentation time under cork and airlock (pour a little water into the airlock to cover first U-bend). Top up to the neck of the demijohn with cool boiled water. Leave in a warm place out of direct sunlight 75of/21C
Leave until fermentation has ended. There will be some sediment at the bottom of the demijohn so the wine will need to be racked off into a clean vessel and a campden tablet added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.
Doubled the above recipe but used frozen plums. The plums seemed to thaw with the first lot of boiling water but the must was ice cold so will add the pectalose later tonight when it is more like room temperature
Day 2 - 14/08/11 - adding sugar
Dissolved sugar in water and poured over the must. Added an extra 4 pints of water (doubling the recipe) and ended up with 2.5 gallon in volume.
Day 4 - 16/08/11 - straining and pitching
Strained the fruit. First poured it through a metal sieve, scraping away the fruit from the holes as it got clogged up. Then collected the pulp in a large saucepan. Squeezed the pulp through a muslin sheet into orange bucket and added it to the fermenting bucket.
Pitched yeast, added nutrient and fitted airlock
Day 40 - 24/09/11 - racking off
Racked off into 2 demijohns. The second demijohn was mostly sediment as I'd left it in the fermenting bucket longer than advised there was a lot of sediment in the bottom half of the bucket.
Day 135 - 27/01/12 - 2nd racking
Racked off into one and a half demijohn, leaving most of the sediment.
1 comment:
Post a Comment