Plum wine

[Stu]

can I use a juicer to extract the juice out of my plums to make wine. If so should I remove the skin or will it be fine to throw the whole fruit in
(minus the stone). Was then planning on putting in demi john to ferment with yeast and sugar. is this ok?

[MickyD]

can I use a juicer to extract the juice out of my plums

Sorry lowering the tone of the place, I know.

[subzero]

I currently got mine on the go today all 5 gallons and still LAODS of plums on tree EEEEK.

[prodigal2]

I currently got mine on the go today all 5 gallons and still LAODS of plums on tree EEEEK.

Nice one SZ
what recipe did you use?

[subzero]

I currently got mine on the go today all 5 gallons and still LAODS of plums on tree EEEEK.

Nice one SZ
what recipe did you use?

I kinda went with what was said in this thread abit differently...

I de stonned 15Kg worth od plums, that was fun , put them into boiling water with some chemical to help clearing, left for 14 hours.
Then i blended the whole lot, as i did this with my strawberry wine and it's doing brilliantly.

Transferd the blended plums to a wine fermenter, then i added 2KG worth of sugar, This should make it sweet with a nice high ABV.

I then rehydrated my champaign yeast and pitched.

Plan is half way through depends on my mood will be to transfer to DJ's, Ferment out and also flavour each one with something different.... or just to have laods of DJ's filled.

As a priming i will prim with Honey to give it an extra sweetness. ^_^, I'm also very tempted to put another batch on this week and try other methods or soemthing, but it seems to be going ok shall know by tomorow if the yeast is ok or not as i had a pack not start so i added another but that was for meed nei ways...

I was going to take pictures but decided not to ,
But i might do a thread tomrow of my updates as i have ALOT of booze on the go, hehe...

[lockwood1956]

Be sure to add plenty of pectolase, and double the stated dose as you used boiling water, or you may have trouble with hazes at the end, and they are very stubborn in plum wine. Using your juicer would be the best option on subsequent batches.

hope this helps
regards
bob

[lockwood1956]

Oh no.......


the pressure

[subzero]

Thanks lockwood, i did use plenty of petolase, i'm kinda a OTT person. ^_^

I have transferd my 5 gallon batch into 4 DJ's as i lost roughly maybe a gallon due to the must and bits but i dont mind as ive got another 5 gallon batch ont he go and probally enough plums on the tree for about 3-4 more batches, haha....

There still fermenting in the DJ's but very slow, so planning on getting wine bottles and bottling them....

I'm still planning on priming with honey should i do this in either the DJ's or make a honey solution and add some of that to each bottle?_?

But initial try, there dry but with some plum flavour. ^_^ I really shoulkd take some images next time, hehe.

[lockwood1956]

When you say priming............

you dont mean for fizz do you?

or just to sweeten it?

plum is a bit harsh dry, much better sweetened, but be sure and stabilise first (sulphite and sorbate) before sweetening

I'm sue you knew that but thought I would offer the advice anyhow

regards
Bob

[subzero]

Prim it for the Fizz and also for making it sweater, as i used a champaign yeast. So try and get a fizz like a champaign.

I got young s wine stabalizer, i think. But i didnt now to stabalize but will do any who, as i done a wine kit and the strawberry wine so far, so pretty new to home brew and wine making. ^_^.

So all info and help is allways appreciated. ^_^

[lockwood1956]

so if you are primimg for fizz, then dont stabilise it first or you will stop the yeastie activity, and just a thought....you are using champagne bottles right?

dont prime in standard wine bottles they WILL explode

beer bottles or PET would work though

regards
Bob

[lockwood1956]

some great info here

http://www.winemakermag.com/feature/71.html

[subzero]

Would like to share with you guys my finished plum wine. ^_^

Bottled it today with a mixture of honey, water and sugar to give it a sweat taste and also carbanate it, so here is the finished product. I got another 5 gallons to go into 2nd stage tomorow, and possibly another 10-20 gallons i might make as i still got tones of plums left.


I got 4 gallons all bottled i ran out of black shrink wraps, haha

[Duffbeer]

Dude looking at the pics youv'e bottled in standard wine bottles....BEWARE they cannot withstand the pressure of carbonation... once they start to carbonate your at a high risk of exploding bottles...


De cork gently and tranfer to PET bottles or champaine/ beer bottles before bottle carbonation kick in...trust me exploding glass is dangerous to anyone nearby.



Happy brewing

Karl.

[subzero]

Cheers for the warning, i bottled into beer bottles.

But it's a risk i'm whiling to take. ^_^ yeah i'm a nutter, but there wasnt much fermenting taking place as when i transferd them there was no bubbles going through air locks....

So far all the wines i have done have been ok, fingers crossed. but most of my bottles are stored in a shed and also in a fridge.