Sunday, August 22, 2010


Update 12/27 - Bottled. SG 1.024-25. A little cloudy, but pretty tasty and I'm tired of waiting.
Update 10/4 - Racked. SG 1.025. Still very sweet and cloudy.
Update 8/28 - Racked to secondary. SG 1.032. Note that I missed the straining step in Phil's procedure, so the plums were in primary for the past week.

That's the price on plums this weekend at the market near us. So, naturally, I bought 12 pounds. This is basically Phil Montalbano's recipe, but I'm pretending I know better and reserving acid blend and tannin additions until after I've tasted the post-fermentation product.

Plum Wine
12 lbs plums, pitted, chopped (next time: freeze 'em first)
8 lbs sugar
2 gal water
2 tsp pectic enzyme
1 tsp Fermaid K
1 tsp Go-Ferm
8g RC-212 dry yeast
Potassium metabisulfite
OG: 1.110
FG: 1.024
ABV: 11.3%

Follow the directions HERE. Use Campden, not KMBS...the powder is way more potent than the tablets, and as a consequence, I needed to make a stock solution to get the right amount.

P.S. "Black Plum" is a stupid name for a fruit that's yellow on the inside and red on the outside. "Red Plum" is an okay name for a fruit that's black on the outside and red on the inside. They should switch.

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