Plum Wine, Complete newb! Save me from myself!

[Yooper]

It'll be less sour/tart as it ages. When you're ready to bottle, you can sweeten it after stabilizing if it's too tart for you.

Make sure it's topped up (no headspace) and let it clear, and it'll improve quite a lot in the next several months. Rack whenever lees are 1/4" thick, or if you have any lees at all at the end of 60 days.

 

[IXVolt]

It'll be less sour/tart as it ages. When you're ready to bottle, you can sweeten it after stabilizing if it's too tart for you.

Make sure it's topped up (no headspace) and let it clear, and it'll improve quite a lot in the next several months. Rack whenever lees are 1/4" thick, or if you have any lees at all at the end of 60 days.

Ok, that sounds fairly straight forward.

One question, What does "stabilizing" mean. I've done some searching and it seems to have a variety of meanings, I can't nail down exactly what it would mean in regards to this wine?

Thanks!

 

[daugenet]

So what is in the right carboy?

 

[Yooper]

Ok, that sounds fairly straight forward.

One question, What does "stabilizing" mean. I've done some searching and it seems to have a variety of meanings, I can't nail down exactly what it would mean in regards to this wine?

Thanks!

"Stabilizing" means making sure fermentation doesn't restart after bottling.

 

[Yooper]

So what is in the right carboy?

Oh, and top up the one on the left!

 

[IXVolt]

"Stabilizing" means making sure fermentation doesn't restart after bottling.

Oh... didn't realize it was that simple.

 

[dEMOiSEllE74]

So what is in the right carboy?

It's a batch of skeeter pee

 

[oldwinemaker]

You might be able to save this batch. Depending on the amount of sugar you added. How much did you add?

 

[etal]

DoubleRainbow,
I've been making wine for 20 years and I never use yeast. All I use is sugar and water. NO CHEMICALS OR YEAST. I have made wine from Peaches, Raspberries, Blackberries, Plums and so on. For all the details on how I make it, send me a message or email and I'll tell you the exactly how I do it. The way I do it is too lengthly to put it here.

Can you send your methods to my email please? I want to make cactus fruit wine . Have made grape wine with out yeast several times. Thanks!

[email address removed! Use "Conversation" instead -Mod]

 

[IslandLizard]

Can you send your methods to my email please? I want to make cactus fruit wine . Have made grape wine with out yeast several times. Thanks!

[email address removed! Use "Conversation" instead -Mod]

Welcome to HBT!
Please don't post email addresses in public!
The forum has the Conversation feature for communicating privately with other members.

That said, be advised, the thread you're replying to is from July 2012 and the last post, the one you're quoting, was made in Oct 2012 by member @oldwinemaker. He hasn't been here since April 2013. It's unlikely you'll get a response from him.

A few other members in this thread are still active, maybe one of them will reply.

There is some information about the process in this thread, as well as plenty of it on this forum and elsewhere. People make wine from pretty much any fruit, and very successfully.