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Sunday, 5 August 2012
Plum Wine 2
Started 5th August 2012
The 'wild' plum tree down the street is really well loaded with plums. Many were ripe and dropping from the tree, so last night we popped out and grabbed some. The plums are quite small and there are plenty left so we should get another gallon or two started sometime soon.
Apparently, our first plum wine had too much sugar because plums have a lot of sugar in them already. Also, plums apparently don't have much flavour for wine, so I've used more plums this time.
Because plums are big, I've used a big bucket this time, to ensure we get the full gallon of liquid in the bucket with the fruit pulp.
The recipe below is temporary and will be adjusted later when I have more time.
Plum Wine 2
Ingredients: *
4.5lbs plums (after stones removed)
3lbs sugar
5 pints water
2 teaspoons pectolase
1 teaspoon yeast nutrient
1 teaspoon Youngs wine yeast
Step 1:
Stone the plums and put in bucket
Dissolve 3lbs sugar in 5 pints water and allow to cool
When cool, add to bucket
Add pectolase to bucket
Stir well, cover, leave for 24 hours
Step 2:
Add yeast nutrient and yeast to bucket
Stir well, leave for 6 days
Step 3:
Strain liquid into clean, sterilised demijohn
Measure SG
The 'wild' plum tree down the street is really well loaded with plums. Many were ripe and dropping from the tree, so last night we popped out and grabbed some. The plums are quite small and there are plenty left so we should get another gallon or two started sometime soon.
Apparently, our first plum wine had too much sugar because plums have a lot of sugar in them already. Also, plums apparently don't have much flavour for wine, so I've used more plums this time.
Because plums are big, I've used a big bucket this time, to ensure we get the full gallon of liquid in the bucket with the fruit pulp.
The recipe below is temporary and will be adjusted later when I have more time.
Plum Wine 2
Ingredients: *
4.5lbs plums (after stones removed)
3lbs sugar
5 pints water
2 teaspoons pectolase
1 teaspoon yeast nutrient
1 teaspoon Youngs wine yeast
Step 1:
Stone the plums and put in bucket
Dissolve 3lbs sugar in 5 pints water and allow to cool
When cool, add to bucket
Add pectolase to bucket
Stir well, cover, leave for 24 hours
Step 2:
Add yeast nutrient and yeast to bucket
Stir well, leave for 6 days
Step 3:
Strain liquid into clean, sterilised demijohn
Measure SG
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