My brother has expressed an interest in learning how to make wine and he wants to give Plum Wine a shot so I looked up some recipes and here is another one I have found.

Ingredients:

  • 4 pounds Plums, pitted
  • 6 pints Water
  • 2 pounds Sugar
  • ½ tsp Acid Blend
  • ½ tsp Pectic Enzyme
  • 1 teaspoon Nutrient
  • 1 Campden, Crush
  • 1 package Wine Yeast (I use Lalvin D-47)

Instructions:

  • Wash, Drain, remove stones, chop into smaller pieces.
  • Put in nylon straining bag, crush and squeeze juice in to primary fermenter, (2 gallon plastic bucket), keeping all pulp in the bag. Tie top and place bag in fermenter.
  • Stir in all ingredients EXCEPT yeast. Cover primary.
  • After 24 hours, add yeast. Cover primary.
  • Stir daily and check the S.G. with a hydrometer and press pulp lightly to aid extraction.
  • When Specific Gravity reaches 1.040, squeeze juice lightly from bag. Syphon off wine in to 1 gallon glass carboy. Attach air lock.
  • When Specific Gravity reaches 0.000 syphon off sediment into clean 1 gallon glass carboy. Reattach air lock.
  • To aid in clearing siphon again in 2 months and again if necessary before bottling.

To sweeten the wine, at bottling add ½ teaspoon stabilizer then stir in ¼ to ½ pound dissolved sugar per gallon. (Usually I make a batch using 2 cups sugar, 1 cup water and cook on stove until sugar is dissolved. Let cool and then sweeten to taste.)

Cheers!

 

 

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