Plum wine 1st timer

[Triton]

Hello from Texas everyone....! This site is awsome. Just signedup and I am ready to get started making my first homade wine. I'm in the process of getting my wish list together for making plum wine and any help would be much appreciated. My wife and I would like to make it alittle sweet.
Which is a good recipe to use? There are so many and I want to make it well for my first time.


Here are the items that I think I need to purchase.


Beginner wine equipment Kit
Straining bags
3 extra one gallon glass jugs along with gumstoppers
A couple extra Twin Bubble Airlocks
Campden Tablets
Acid blend
Sweet Mead/ Wine Yeast WLP720
Yeast Nutrients
Tannin
Yeast Energizer


Please feel free to comment lots of info, Im ready to learn!

 

[vcasey]

Welcome to the forum.

Right off the top you'll need a hydrometer, kmeta and sorbate. I would recommend you give George a call. He owns the site and will be able to guide to the correct equipment and supplies. I would also pick up extra airlocks and some stoppers for wine bottles.
Never having made a plum wine my self so I'm guessing you may have a lot of sediment so try and make extra that you'll be able to top off with wine instead of water.
Here are a couple of links to some recipes for plum wine. I would lean towards Jack's because 6 lbs. of plum per gallon sounds about right. But use the hydrometer for adding sugar you'll want an SG of 1080 or so.
http://www.finevinewines.com/Plum_Recipe.htm
http://winemaking.jackkeller.net/reques12.asp

 

[fivebk]

Search this site for my thread Plum wine I made a batch last year and I think it's going to be very good!!!! I ended up using around 50 lbs. of plums to make 6 gal of wine and by doing this I did not need the addition of an F-pack. I did backsweeten mine as my wife likes semi-sweet wines. One tip I would offer is to make sure you have an acid test kit and double check the acid level in the must before you start.

Welcome to the forum. there are alot of friendly and knowledgable people on this site willing and able to help

BOB

 

[grapeman]

Welcome triton. Glad you found your way here. Here is a link to fivebk's plum wine thread
http://forum.finevinewines.com/forum_posts.asp?TID=8269&KW=Plum+wine

 

[Triton]

Thanks, I was planning on ordering from George and I believe the kit has the Hydrometer, I think all I will be lacking is the acid kit I'll go ahead and add that to the list.
I also did add to the list extra airlocks and stoppers and a fewone gallon bottles.


Thanks for all the help!!

 

[intoxicating]

I have been making port style plum wine for three years, and the tip about making extra is right. LOTS of sediment. Also, go heavy on the pectic enzyme. About half of my batches require a second application of pectinaise to clear. I have been using wild "Mexican" plums, more flavor and acid and tannin than domestic plums, so my recipe wouldn't work for you. I start heavy on the fruit, and add water to get the acid into range. I used EC-1118, because I feed mine sugar to drive up the alcohol level to 16%. When I add a little red grape concentrate, to provide "vinous character", I get a pretty blush color. From what I hear, the biggest challenge with plum wine is the haze. Welcome, and enjoy.

 

[Cajun Wine Man]

Welcome Triton.
Visit this site for info. , these guys have done it all. Keep a log on every wine you make for ref.. On backsweetening , use your hydrometer and record readings at your taste preference(or Hers). Remember no two wines are the same, so adjust. I have a Plum bottled and ageing that has not reached its peak yet ..so dont know! Let us know when you know your hooked. LOL

 

[Tom]

Hello from Texas everyone....! This site is awsome. Just signedup and I am ready to get started making my first homade wine. I'm in the process of getting my wish list together for making plum wine and any help would be much appreciated. My wife and I would like to make it alittle sweet.
Which is a good recipe to use? There are so many and I want to make it well for my first time.


Here are the items that I think I need to purchase.


Beginner wine equipment Kit
Straining bags
3 extra one gallon glass jugs along with gumstoppers
A couple extra Twin Bubble Airlocks
Campden Tablets
Acid blend
Sweet Mead/ Wine Yeast WLP720
Yeast Nutrients
Tannin
Yeast Energizer


Please feel free to comment lots of info, Im ready to learn!

You will need a TA kit. I dont think its included in the equipment kit.
Where you from?

 

[Runningwolf]

Welcome Triton, you are lucky to be down there near George! Start saving empty bottles. A floor corker would be an excellent investment right from the beginning

 

[gaudet]

Welcome Triton..
My suggestion, get at least 3 gallon carboys(not that one gallon batches are bad, just not enough when you realize that you can make some great stuff).... 5 and 6 gallon are better. You will be hooked (sounds like you already are)

 

[Runningwolf]

I agree with Gaudet. The 5 and 6 gallon carboys are only a few dollars more but you do need a variety.

 

[Triton]

Ok guy's I changed up my order thanks to everyones help. Placing my order today. I'm already hooked can't wait to get started!
Thanks again everyone

 

[intoxicating]

I started with one gallon carbabies to test out recipes back four or five years ago, and found that by the time I had aged something two years and tasted it along the way, there was nothing left to enjoy. I have four carboys, three gallons each, and found that works best for me. I can't lift a full six gallon by my self, and can't always find some one with time to come over and lift when I have time. I can use two of the three gallons if I want to make a six gallon kit, and one if I want to make a port, icewine, or breeze style. I do keep my one gallon jugs, because I like to play with my kits. I got a red kit and split it up to put rose petals in a gallon, spices in a second gallon, and sangria juice in a third.

Also, with your country wines like plum, you may not have the right amount of fruit to come out to an even three or six gallon batch, and if you start with 7 gallons, then the plum will probably rack down to six. A few one gallon jugs are useful

Canvas your wine drinking friends to see if any of them drink "jug wine". you might be able to get some empty one gallon jugs from them for free. Also, one of the organic juice companies sells apple juice in one gallon jugs if you can find it. Knudsen, I think. Their opening is larger than a standard one gallon jug, so it takes a different size stopper, and will fit the wine thief/test jar combo in the neck.

Also, be sure your chemicals stash includes plenty of pectinaise, the plum will need it.

Welcome to the ranks of the few, the brave, the plum wine makers.

 

[Triton]

I changed my order and I now have two of the thee gallon jugs on the way. We have been saving the one gallon jugs that some friends drink. My sisters neighbors drink about a case of wine a week, so I now have cases of empty bottles along with the boxes. Ive made my mind up to do a six gallon batch, I think I would really regret doing a small batch. Lots of awsome teachers here on this site that I think will help me put out some outstanding wine.
How much of the pectinaise would I need for the six gallon batch?

 

[gaudet]

Pectinaise is also known as pectic enzyme. It helps break down the pectin which is contained in most fruit. Pectin can cause problems with clearing your wine. As far as dose if you use the powder form, I think it's 1/2 tsp per gallon. I haven't used the liquid form, so can't answer that one. But someone else will answer that pretty soon I'd bet.

 

[Triton]

Ok great I have Pectic Enzymes ordered in my package, thanks for the help.

 

[Waldo]

I mostly use the liquid version and the dosage is 1/4tsp per 6 gallon

 

[Triton]

Ok here we go, got my batch started S/G 1.090, yeast was added today.
Would you guys throw out some numbers on s/g just to assure me that I'm on the right track


Primary, leave here until s/g reaches 1.000, then transfer to secondary?


After transfer to secondary, how long should it be left here? And what should my s/g read before first racking?

 

[Tom]

Ok here we go, got my batch started S/G 1.090, yeast was added today.
Would you guys throw out some numbers on s/g just to assure me that I'm on the right track


Primary, leave here until s/g reaches 1.000, then transfer to secondary?


After transfer to secondary, how long should it be left here? And what should my s/g read before first racking?

If these are fresh or canned plums I would remove the pulp @ 1.020 rack @ 1.010 and let go dry @.990

 

[Triton]

Thanks alot Tepe. I just want to do it right for my first go round.