Although our Italian Plum trees were looking pretty sparse we actually got a decent harvest this year, around 40 pounds total. I decided it was time to make another batch of plum wine.
Rinsed plums and removed pits, then cut into 1 inch pieces (halves to remove the pit, then each half into quarters or sixths depending on the size). Added plums to my primary bucket until I reach the 2 gallon mark, then added 1 gallon of water (enough to cover the plums). Used my immersion blender to break the plums into a slurry. Continued adding the rest of the plums, then another half gallon of water (to cover). Added sugar, yeast nutrient, and pectic enzyme. Blended again to break up the plums and mix the must. Added Campden tablets and enough water to bring the total volume to about 6 gallons. Tested the OG at 1.077. Test the TA at 4.5% and added acid blend to adjust to 6%.
9-21-22: Put into primary bucket. OG measured at 1.077 giving a potential strength of 10.0 %ABV.
9-22-22: Pitched the yeast.
10-2-22: Racked to secondary carboy, leaving behind about a gallon of pulp and yeast.
8-4-23: Bottled into X45 12-ounce bottles. There was a very slight film on top of the wine (doesn’t look like mold). It’s possible that the water level in my airlock may have gotten too low at some point, letting oxygen into the carboy, so I’ll keep an eye on how the flavor of this wine turns out. Initial taste test seems fine.