Plum Wine

[kaz]

At the request of J_P here is a recipe for plum wine but first I must clarify the remark that I am definitely into wine - that is drinking it not making it
My friend has sent me this recipe and I will get her to join here for more gems.

Anyway here's a Plum wine recipe.
Plums or Greengages 1.75kilos / 4 lbs
Barley 0.25kilos / 1/2lb
Sugar 1.75kilos / 4lb
Water 4.5litres / 1 gallon
Yeast & Nutrient
Pectin enzyme
Grind barley in a mincer , stone and cut up fruit, putting both into a bin. Pour over then the boiling water,cover closely and leave for four days, adding the pectin enzyme when cool.The enzyme is important if one is to be sure of a haze free wine. Stir daily. Then strain on to the sugar,add the yeast nutrient and stir until all is disolved. Then add the yeast(preferably a Burgundy wine yeast, but failing that a general purpose wine yeast or a level teaspon of granulated yeast). Keep closely covered in a warm place for a week, then pour into fermenting jars, filling to bottom of the neck, and fit an air lock. Siphon off for the 1st time when it clears but do not bottle until assured that fermentation has completely finished.
This recipe can be used for bullace ,damsom, greengage wine

Mods - I've just found the wine making section so could you please move this to there for me?

[oblivious]

Looks very interesting

Should this post be in the Other Brews Section?

[J_P]

That's brilliant - cheers .

I made jam out of them last year and it was great - I'm now looking forward to making up some wine with them this year.

I shall bookmark this and come back mid September.

[Chiltern Brewer]

Here's what I'd do based on an amalgam of Ben Turner recipes:

3Kg Ripe Plums
1Kg Sugar
250ml grape juice concentrate or 1L grape juice
3-4L Water (depend on above)
Pectolase, Campden tablets, Burgundy yeast (Gervin No2)

Stalk and wash the plums in very hot water (Turner advises adding washing soda) to remove any waxy bloom. Rinse and remove stones.

Mash the plums (or you could use the freeze and thaw method) and add pectolase, water and a crushed campden tablet. Cover and leave for 24 hours.

Add the grape juice, sugar and activated yeast. Ferment on pulp for 5-7 days. Press down the fruit cap twice daily, and keep the fermenting bin covered.

Strain out, press the fruit gently, and transfer the must to a demi-john (fit an airlock) and ferment out.

Rack into another demi-john (corked), add a crushed campden tablet and mature for at least 4 months before bottling.

I think I'd consider adding the sugar in stages rather than all at once. If you have glut of plums it would probably be worth making more than one gallon. Any way this would be a good starting point.

[subzero]

Sweet was going to hunt around for a plum wine thread/recipe, i have a plum tree and we get LOADS so thought to make plum wine. ^_^

Here's what I'd do based on an amalgam of Ben Turner recipes:

3Kg Ripe Plums
1Kg Sugar
250ml grape juice concentrate or 1L grape juice
3-4L Water (depend on above)
Pectolase, Campden tablets, Burgundy yeast (Gervin No2)

I would like to do this recipe but in a 5 gallon fermenter... how much of what would i need??? Also any tips on doing a large ammount, sorry for dumb questions just abit new.

[Chiltern Brewer]

I would like to do this recipe but in a 5 gallon fermenter... how much of what would i need??? Also any tips on doing a large ammount, sorry for dumb questions just abit new.

The above would be for roughly 1 gallon so multiply up by 5. To ferment on pulp you need an open fermenting bin with a lid so that you can push down the fruit cap. I'd be wary of using a closed fermenter for this stage as it could make a hell of a mess! You can then either use a 5 gallon closed fermenter or divide the must into single 1 gallon demi-johns (what I do) fitted with airlocks.

[subzero]

To ferment on pulp you need an open fermenting bin with a lid so that you can push down the fruit cap. I'd be wary of using a closed fermenter for this stage as it could make a hell of a mess! You can then either use a 5 gallon closed fermenter or divide the must into single 1 gallon demi-johns (what I do) fitted with airlocks.

Sorry for being dumb but "Push down the fruit cap", what would you mean by doing this? Sorry for being dumb, hehe...

But i got a 5 gallon fermenter with a normal lid. or i have two secound stage fermenter's that can be fitted with air locks.

[Seadart]

As the must fements in the bucket the fruit will float to the top,so you just push it back down with a sterile paddle

[subzero]

Thanks Seadart for that. Just beginning, hehe.



Ok got a question about this part.

Strain out, press the fruit gently, and transfer the must to a demi-john (fit an airlock) and ferment out.

Ready this sounds like i have to tranfer the pulp that sinks to the bottom to but it into a demijohn....

Or would i do it like this.
After fermentation transfer the syphoned liquid to a demijohn and ferment out?

Sorry for being a pain but since i got a good size plum tree i can produce around 5 gallons of plum wine or hopefully more if i get enough. ^^
Mum used to give them away for her mates to make jam but this year i'm having them all for wine, mwahahahhaha.

[Chiltern Brewer]

OK, some background...

The reason for fermenting on pulp is to extract the maximum flavour/juices from the fruit. However, after a few days you need to strain the fruit debris from the liquid (must). Don't try the siphon - it'll just clog up.

You can buy staining bags from your LHBS for this purpose. Alternatively if you have some cotton fabric that is clean but not heavily contaminated with detergent, you could peg this out and use it instead. I suggest that you pour boiling water over it and let it cool just before using it. Obviously, don't use you SWMBO's best piece of linen etc... as it will have a permanent purple stain on it afterwards!

Don't squeeze the fruit pulp to death, but allow it time to drain and apply some gentle pressure. Then rack the liquid into your secondary FVs.

If you plan to make several gallons you need to think through this stage carefully. The weight of the wet fruit pulp needs support for a start. For example, my old lauter tun - a bucket (with holes in the base) in bucket (with a tap) affair - is going to see reuse as a support for a nylon staining bag.