justbrewit
Zythos Conisseur
ok so at my house, theres a cherry plum tree and those babies are soft and ripe. i want to make a 2l bottle of wine from these to get my feet wet making wines. i have made a mead before with apples so i know a bit about wine making, i just don't know about making wine from raw fruit only.
here's what i'm thinking, i harvest the plums, wash them really well, then vaccuum seal them and freeze them to burst the cells in the fruit, then heat them up to 160 and press the juice out of them and then take out the pits and ferment whats left in the pot, questions are, should i take the skins out? should i leave some in? do i need to cook just a little bit hotter to rid myself of the wild yeast?
if all of this sounds like its not right, please feel free to set me straight. i might be able to make this batch a bit bigger depending on how much fruit i get off the tree.
what i'm shotting for is a sweet plum wine, i know these cherry plums are a bit tart so thats why i'm trying to go sweet. i don't really like dry wines, most of the wines i drink are moscato, port, eis wine and chaucers traditional mead
thanks guys and gals
here's what i'm thinking, i harvest the plums, wash them really well, then vaccuum seal them and freeze them to burst the cells in the fruit, then heat them up to 160 and press the juice out of them and then take out the pits and ferment whats left in the pot, questions are, should i take the skins out? should i leave some in? do i need to cook just a little bit hotter to rid myself of the wild yeast?
if all of this sounds like its not right, please feel free to set me straight. i might be able to make this batch a bit bigger depending on how much fruit i get off the tree.
what i'm shotting for is a sweet plum wine, i know these cherry plums are a bit tart so thats why i'm trying to go sweet. i don't really like dry wines, most of the wines i drink are moscato, port, eis wine and chaucers traditional mead
thanks guys and gals