It is plum season, so it’s time for another batch of plum wine. I am going to use Premier Cuvee yeast since I have a lot of it sitting around.
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Process:
Rinsed plums and removed pits by cutting in half. Roughly chopped the halves and added them to my primary bucket. Added about 1.5 gallons of water to cover the plums, then used a stick blender to break them up even more. I added the crushed Campden tablets (used a few extra because they are getting old and might not be as effective anymore) and sealed the bucket with an airlock.
The next day, I added sugar, yeast nutrient, and pectic enzyme. Added enough water to bring the total volume to about 6 gallons.
9-20-25: Put fruit into primary bucket with crushed Campden tablets.
9-21-25: Measured TA at 0.3% so added acid blend to raise to 0.6%. OG measured at 1.140 giving a potential strength of 18.3% ABV. Pitched the yeast and sealed with an airlock.
10-4-25: Racked the wine into a carboy, leaving behind about a gallon of fruit pulp and yeast.
Tags: italian plum, plum, recipe, wine