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Making Country Wine: Plum

DonDavisUK

London, United Kingdom

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Home Made Country Plum Wine Made in London by Don Davis. Wine started on 19th Aug 2009, will be ready in NINE Months. Come and try some:-)
I’ve been making Country Wines since 1979 when I first got married and was introduced to it by a friend whilst serving in the Royal Navy. It’s been a rewarding and enjoyable hobby ever since. We’ve made many friends over a bottle or two:-) Hic.

Recipe Plum Wine. 2 Gallons.
10Lb Ripe Plums, 250ml of red wine concentrate or half pound of raisins.
Wine Yeast.
Granulated Sugar. (Invert by boiling in water).
Ascetic Acid. 1tspn.

Firstly pick fresh ripe plumbs from the trees. Ensure they are of the best quality, no bruised or brown plums.
Freeze the plums, thaw the plums, re-freeze. Remove from freezer, thaw, de-stone, chop pulp, press to extract juice, re introduce pulp into fermentation bin with extracted juice. The reason for pressing is to extract as much flavour and colour from the fruit.

In the fermentation bin, soak fruit in water with steralising campden tablet for 24 hours, the reason for this is to kill any germs and natural yeasts on the fruit.

After soaking for 24 hours, Top up fermenting bucket to just above 2 gall mark with luke-warm water (previously boiled and allowed to cool). Then add granulated sugar to bring the specific gravity to 1120 (Potential Alcohol by volume 16%.) add wine concentrate (alrernatively 1lb raisins), this give the wine a little more vinocity (body). Then add the yeast starter. Which should have been prepared 24 hours in advance.

Re-check the SG = 1100, add more sugar if necessary, move fermenting bucket in to a warm place. I use a heating tray which keep a constant temp of 65 deg f.

Ferment on the must for 4-5 days, siphon off into demijohns, remenber to squees the pulp to extract as much juice as possible, and continue to ferment in the demijohns in a warm place for three weeks, Rack-off the leese and re-check the SG. It should be close to 1000 by now, leave in the demijohn with air-lock until wine clears. After about two months rack the wine again and add stabalising solution to kill off any remaining yeast. After a few days, taste the wine add more inverted sugar if you require a sweeter wine. Then bottle. Leave in bottles for at least nine months.

Finally, invite your friends around for a wine tasting evening. Serve Plum wine with a meal. Excellent.

Have a go at making wine, it’s easy and enjoyable. Just be sure to keep everything clean, steralised and follow simple rules to make much better wine than you can buy in the shops or markets.

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