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Since I didn’t want back sweeten the wine, having a slighter sweeter wine sounded like a good idea. I chose the Red Star Cote des Blanc yeast for the fermentation temperature range of 50 to 80 degrees and it tends to leave a little more residual sugar than other wine yeasts. Day twoĪfter 24-hours the Campden tablet will have sterilized the must, and it’s time for the yeast. The bowl I used was also sanitized with Star San. Just a note regarding cleaning the plums I washed each of the plums in the sink and then I made a solution of Star San. I dipped each plum in the solution as well as the knife prior to cutting.
#Plum wine homebrew install
Once your good, crush 1 Campden tablet and stir in.Ĭlose the fermenter, install the airlock and wait 24-hours. Stir the mixture with the spoon combining the juice, sugar and water just enough to be able to take your first gravity reading. Submerge the plums in the sugar water and using a potato masher, mash the fruit into a fine pulp. Leave enough room in the bag to allow the plums to move around a bit. Place all the cut plums in a mesh bag and tie off. Rough cut the plums, discarding the pits. Make sure you use a bucket or something with a wide enough opening to add the plums. Pour sugar water mixture into a 2 gallon (or close to) fermenter. Cut the heat and let cool to room temperature. Start by bringing the water to a simmer, add sugar and stir to dissolve. 12 cups of water (through a carbon filter).5 lbs of plums (I used a mix of a few varieties).This includes a fermenter(s), air lock, mesh bag and a spoon.
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In addition you will need most of the same items you would use if are homebrewing, post boil. You’ll want to follow the normal cleaning and sanitizing procedures that you would with your homebrew. Which are also pretty common in most wine making kits too.
![plum wine homebrew plum wine homebrew](https://i.ytimg.com/vi/ScBQX-f4y5I/maxresdefault.jpg)
#Plum wine homebrew how to
I’m going to show you how to make plum wine. Are you looking to try your hand at an alternative fermentation? How about a fruit wine…and I’m not talking grapes.