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Thanks. I guess that is another question, the pros and cons of dumping hot water on the fruit. I don't claim to know what I am doing (yet :) ) but the recipe I am following says to dump the hot sugar-water on the plums. "In a medium pan combine the water and sugar and bring to a oil, ensuring...

Per my other thread, I am working on plum wine. The recipe I am working to says to cut up and mash the fruit, then boil the water, add sugar to boiling water, and then pour the hot sugar water mix on the fruit. So initially the must is hot. The instructions say to let cool before adding Campden...

I do have more bags but they fill with gas and float to the surface so I am concerned that will cause problems. I have been pushing them back under twice a day. My plan without bags, would be a two step process. When it is time to rack, I will put a bag in another bucket, pour the must into the...

First two pails are now going like gangbusters. Batch number 2 gets yeast in the morning using factory specified rehydration. #2 is 10 pounds of plums and 2 gallons of water. I think that is what I will keep doing. Batch #3, is cooling down from boiled sugar water and will get KMET in the...

Thanks for the link to make Starter. Just to be methodical, I am going to try rehydration per the packet first and then try your starter. I just want to see what the difference is for my actual musts.

Thanks :)

got it. Thanks. I think a lot of it just I don't know what a "normal" fermentation with EC-1118 is supposed to look like.

Thanks for this. I do have some questions about Kmeta which I did use. I am wondering if the KMeta is slowing down my start-up. Freezing is not really an option for me as I just don't have any room in my freezer. I just have one plum tree but we are talking about a lot of plums. I already have...

text from my original post sans the link to the plum wine recipe. Hi. This is my first post on the forum. I made wine a number of years ago; technically I guess it was mead because it was just fermented, diluted honey. This was before internet. I has some books and a hydrometer and that was...

Thanks guys. Look like my longer, more detailed post got flagged for review, maybe because I linked the source of the recipe. I found the text in my cache and I will add it below without the external link. As of this morning, my must is fermenting. The data sheet fpor EC-1118 does say low...

Making plum wine. I direct added EC 1118 and after 24 hours fermentation seems very slow. Barely noticeable. SG is 1.094. pH is 3.22. Thought I posted a much more detailed thread but now it's gone.

Hi. This is my first post on the forum. I made wine a number of years ago; technically I guess it was mead because it was just fermented, diluted honey. This was before internet. I has some books and a hydrometer and that was about it. I diluted the honey to 24% sugar, threw in some yeast, did a...