1 gallon Plum wine - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > 1 gallon Plum wine

Reply
 
Thread Tools
Old 10-01-2011, 08:57 PM   #1
skeet
Recipes 
 
Oct 2011
Posts: 1


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



 
Reply With Quote
Old 10-01-2011, 10:46 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,048
Liked 7616 Times on 5360 Posts


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.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-03-2011, 03:52 AM   #3
yeastluvr
Recipes 
 
Mar 2009
Washington St.
Posts: 192
Liked 2 Times on 2 Posts


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.

 
Reply With Quote
Old 12-03-2011, 04:43 AM   #4
johnnync
Recipes 
 
Sep 2011
clinton, nc
Posts: 1,850
Liked 474 Times on 460 Posts


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.

 
Reply With Quote
Old 12-03-2011, 01:26 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,048
Liked 7616 Times on 5360 Posts


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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 12-06-2011, 02:52 AM   #6
johnnync
Recipes 
 
Sep 2011
clinton, nc
Posts: 1,850
Liked 474 Times on 460 Posts


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!

 
Reply With Quote
Old 12-06-2011, 10:48 PM   #7
feffer
Recipes 
 
Jul 2011
Martinez, CA
Posts: 116
Liked 1 Times on 1 Posts


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.

 
Reply With Quote
Old 12-06-2011, 11:55 PM   #8
johnnync
Recipes 
 
Sep 2011
clinton, nc
Posts: 1,850
Liked 474 Times on 460 Posts


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

 
Reply With Quote
Old 12-07-2011, 04:21 PM   #9
feffer
Recipes 
 
Jul 2011
Martinez, CA
Posts: 116
Liked 1 Times on 1 Posts


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%.

 
Reply With Quote
Old 12-08-2011, 12:51 AM   #10
johnnync
Recipes 
 
Sep 2011
clinton, nc
Posts: 1,850
Liked 474 Times on 460 Posts


How do you plan on making the semi-sweet? backsweeten?



 
Reply With Quote
Reply
Thread Tools



Forum Jump