As is common this time of year, our plum trees are loaded with fruit and we need some way to get rid of them. After starting the pear wine a couple weeks ago, I figured that making some plum wine would be pretty good. After looking around at a few recipes, this is what I ended up with (I am only doing a 3 gallon batch of this wine):
|15 Lb.||Ripe Plums|
|1 tsp.||Grape Tannin|
|1.5 tsp.||Acid Blend|
|1.5 tsp.||Pectic Enzyme|
|1.5 tsp.||Yeast Nutrient|
|1 package||Cote des Blancs Wine Yeast|
After rinsing all of the plums, I removed any stems and all of the pits. I then hand-mashed the plums in the primary fermentation bucket. I added all of the sugar and then added some hot water (160 °F), enough to reach the 3.5 gallon mark on my bucket. All of the sugar was dissolved by stirring the must.
After letting the must cool to room temperature I added Pectic enzymes, yeast nutrient, grape tannin, acid blend, and Campden tablets (crushed). I stirred it up well and then put the lid on the bucket to sit for 24 hours, after which I pitched the yeast and sealed the bucket again with an airlock.
Put into Primary on 9-22-09. Original Gravity measured at 1.125 (16.8% potential alcohol).
Racked into three 1-Gallon carboys on 10-7-09. Specific Gravity measured at 1.020.
Racked into three 1-Gallon carboys on 11-18-09. Specific Gravity measured at 1.004. The wine is not clear yet, still mostly opaque, but has a pretty good flavor already.
Racked into 3-Gallon bucket on 12-5-09. The wine is still not clear, but is getting less opaque and starting to settle a bit. I put the wine into a larger container in hopes that maybe the wine will settle faster this way, and also this makes it a bit easier to work with. I added about 3/4 Gallon of water to top of the bucket, and I added 3 crushed Campden tablets to kill any yeast. I plan on bottling this in a week or two.
Bottled into about 40 12-ounce bottles on 12-12-09. Final gravity was measured at 1.002, meaning the wine is 16.7% alcohol by volume. An initial taste test before bottling showed that the wine was mildly sweet and fairly strong. Will open these around Christmas to see how they turned out.