We have a lot of plums this season, so another batch of plum wine is in the works.
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Process:
9-18-26: Rinsed plums and removed pits by cutting in half. Added halved plums 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.
9-19-26: Added sugar, water, pectic enzyme, and yeast. Sealed primary with a blowoff tube. OG measured at 1.104 giving a potential strength of 13.7 %ABV.
10-4-26: Racked to a 5-gallon carboy, leaving behind about a gallon of yeast and fruit pulp. Sealed with an airlock.
Tags: italian plum, plum, recipe, wine