I needed to clean out my freezer, so it’s time to use up my stockpile of plums. I had 24 pounds of frozen plums, collected over the past few years, which I will use to make this new batch of wine.
Put semi-thawed fruit into primary bucket, rinsing out the freezer bags with a bit of water to get all of the juice. Added sugar and started adding hot water to thaw the fruit completely. Used a stick blender to break up the fruit for better fermentation. Continued adding hot water to bring the temperature up to about 65 degrees Fahrenheit and increase the volume to about 5.5 gallons. I then added the pectic enzyme, yeast nutrient, and yeast. I stirred the must, then sealed with an airlock.
6-27-20: Put into primary bucket. OG measured at 1.077 giving a potential strength of 10.0 %ABV.
7-9-20: Racked wine into 5-gallon carboy. Strained the pulp to remove as much juice as possible, leaving behind a little less than a gallon of pulp.
5-15-21: Bottled into 50 12-ounce bottles. FG measured at 1.000 giving a strength of 12.5 %ABV