EoinMag
Well-Known Member
So I made a plum wine there a little while back, it's still only 10 weeks or so old, but it's really really good already.
Basically there's not a lot of it left so I decided to do another one today.
The recipe was made up on the fly from fresh plums.
I juiced about ten kg of plums and kept back the pulp, I brought this up to 25 litres with campden treated water in the fermenting bucket then added 5kg of sugar and the pulp and then pitched yeast on top.
I'll primary it for about a week or so and then I'll rack it off into a better bottle style bottle and ferment it a while.
The recipe is very rough as you can see, the last time I boiled, but I don't want to add pectic enzyme this time so I've done it with the juicer instead.
I'll report back when I have had a try.
Basically there's not a lot of it left so I decided to do another one today.
The recipe was made up on the fly from fresh plums.
I juiced about ten kg of plums and kept back the pulp, I brought this up to 25 litres with campden treated water in the fermenting bucket then added 5kg of sugar and the pulp and then pitched yeast on top.
I'll primary it for about a week or so and then I'll rack it off into a better bottle style bottle and ferment it a while.
The recipe is very rough as you can see, the last time I boiled, but I don't want to add pectic enzyme this time so I've done it with the juicer instead.
I'll report back when I have had a try.