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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > 1 gallon Plum wine
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Old 10-01-2011, 09:57 PM   #1
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Default 1 gallon Plum wine

Hi all,

I am a new home brewer and I am looking for a good 1 gallon plum wine recipe??

Can anyone help me out??
Thanks in advance

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Old 10-01-2011, 11:46 PM   #2
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I've made this one (first one on the page): http://winemaking.jackkeller.net/reques12.asp
and it came out very good! I made a 5 gallon batch, just by multiplying each ingredient by 5. There was a lot of sediment in it, so it took a couple of rackings, but it came out crystal clear and a nice blush color.

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Old 10-03-2011, 04:52 AM   #3
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Whatever recipe you use my experience with plum wine is it can taste astrigent and somewhat unappealing at first. LET IT AGE! I almost dumped out a batch it was so bad. After a couple years it is now drinkable. I also cheated and added a tablespoon of peach Schnapps to each bottle. I also used the jack keller recipe.

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Old 12-03-2011, 04:43 AM   #4
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I started this wine last night
sg was 1.070
primary is around 70 degrees

I pitched the yeast the next morning but when I got home from work NOTHING.
so I pitched again about 9 tonight....I still dont see anything.

How long should I wait before trying something else?
Thanks

oh yeah I used #1 from Jack Keller also.

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Old 12-03-2011, 01:26 PM   #5
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Quote:
Originally Posted by johnnync View Post
I started this wine last night
sg was 1.070
primary is around 70 degrees

I pitched the yeast the next morning but when I got home from work NOTHING.
so I pitched again about 9 tonight....I still dont see anything.

How long should I wait before trying something else?
Thanks

oh yeah I used #1 from Jack Keller also.
You can wait a few days. With wine, you might see clumps of yeast gathering at the top but not any krausen.
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Old 12-06-2011, 02:52 AM   #6
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Well it started to ferment
started 12-1-2011 sg 1.070

strained and racked to secondary 12-4-2011 sg 1.010

has a TON of sediment in the bottom, about an inch in 24 hours.......gonna take a long time to clear!

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Old 12-06-2011, 10:48 PM   #7
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Quote:
Originally Posted by johnnync View Post
strained and racked to secondary 12-4-2011 sg 1.010

has a TON of sediment in the bottom, about an inch in 24 hours.......gonna take a long time to clear!
My experience too. Straining quickly clogs a tight mesh. Squeezing the bag gets more juice but fine pulp comes along with it. This settles in the secondary to form loose fluffy sediment. With time, it settles some, but I lost more wine than I'd like at the second racking.
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Old 12-06-2011, 11:55 PM   #8
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Thats about what I figured.

I made 1 1/2 gallons hoping to end up with one gallon.

looks like hawaiian punch.

Feffer, how did your plum wine turn out? Do you have and suggestions from this phase on? Thanks

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Old 12-07-2011, 04:21 PM   #9
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Nothing special. Good advice from yeastluvr -- be patient as it may not taste good initially. Your initial SG was 1.090 or less I'm guessing. That's good. IMO final ABV 13% or less is a good idea. Yours should ferment dry. Plum wine often has a haze that is very slow to clear. I bottled one batch before the haze was gone. Got a little sediment in the bottles, but no ill effects. You may want to stabilize and back-sweeten when it's clear. This brings out the plum flavor and reduces the astringency. I'm doing both dry and semi-sweet this year. I expect the dry batch will have to age a very long time to mellow out as the ABV is 14.5%.

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Old 12-08-2011, 12:51 AM   #10
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How do you plan on making the semi-sweet? backsweeten?

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