Plum Wine Recipe (for critique)

[GreatNorthernLlama]

Not sure where you live but if there is an Aldi supermarket near you they sell organic plum juice with no preservatives. Might use that instead of water

Canada here. I've never seen plum juice. Prune juice of course but no plum. Dunno if that works out to be the same?

 

[Hazelemere]

Progress update:

Mashed 24 lbs plums and added 2 1/3 tsp pectic enzyme (all I have left apparently. Getting more tomorrow). Poured into paint straining bags I use as brew bags and zip tied. Made a simple syrup with 4.5 kg sugar and 9 liters water. Will mix when room temp along with 6 Camden tabs.

Plan to make yeast starter with my 71B tonight. Calculator tried to say I need 20 g yeast but I think I'll stick with 1g per gallon (6.5g). I'll top up sugar and water to my target volume and SG 1.095. Any tips are appreciated

add another 1 tbsp of pectic enzyme. If you add plum juice you need more water. Otherwise your recipe should be good especially with 71B yeast. Plums contain a massive amount of pectin. Adding more pectic enzyme won't detract from the flavour and will help your wine clear faster. Also don't add any tannin. You have enough already in the Italian prune plum skins.

 

[GreatNorthernLlama]

add another 1 tbsp of pectic enzyme. If you add plum juice you need more water. Otherwise your recipe should be good especially with 71B yeas

I'm going to look around for plum juice but I've never seen any around my area before. Can't imagine I could swap for prune juice either lol!

I may pull out another 5 or 6 lbs plums and add them. Would need a third brew bag (paint strainer) but I'm starting to think all the comments about beingore plum forward are right. My current SG as of this moment is a high 1.204. I'm thinking if I add another 6 lbs plums and the maybe half gallon of water left to reach my target initial volume, this would get me to the starting SG I'm striving for. In this case, I'm thinking I'll wait to tomorrow to add the plums and water as I said, and will pitch Camden tablets then along with the extra PE I'm missing. Can start the yeast starter tomorrow too and delay everything by one day. What's in the must now can have that extra time with the short amount of PE I had on hand

 

[Ohio Bob]

Can't imagine I could swap for prune juice either lol!

Yes you can. I’ve always added prunes to my blackberry wine/ports. It’s just like adding raisins to kits, it’s just a tweak.

 

[GreatNorthernLlama]

Yes you can. I’ve always added prunes to my blackberry wine/ports. It’s just like adding raisins to kits, it’s just a tweak.

Hmmmm. I'll start with the real thing and water. Prob going to fight to get the SG down rather than holds it up, but this is great to know!

 

[DrGriz]

Agree with @Hazelemere : you could even add 2 or 3 tbsp of pectinase and benefit. Instructions on my pectinase say 1/2 tbsp/gal, so 2.5 tbsp in your 5 gallon must would be minimum. Just my thought.