13 replies to this topic

[EWW]

The basic info I'm seeing on them is to add around 4lbs/gallon to around a 1.070-1.1+ sugar/honey solution. Anyone have any other pointers?

[MtnBrewer]

I'd treat them pretty much like peaches or nectarines except that there's probably no need to skin them. Pit them, slice them up and freeze in freezer bags. 4 lbs./gal. is a lot but I'm a big believer that you can't have too much fruit.

[EWW]

I'd treat them pretty much like peaches or nectarines except that there's probably no need to skin them. Pit them, slice them up and freeze in freezer bags. 4 lbs./gal. is a lot but I'm a big believer that you can't have too much fruit.

Thanks. I can get them for cheap from one of my fruit guys, so it's probably worth hitting it heavy with fruit

[MtnBrewer]

Absolutely!By the way, Redstone makes a plum mel that is pretty good. I'm sure they use juice and not whole fruit so yours should be miles better. I'm just bringing it up to point out that plum is a very good flavor in a mel.

[ColdAssHonky]

Bringing this one back from the dead.

 

The place I just moved to has an old, established plum tree out front that is producing like crazy. I saw some simple recipes for a plum wine, but it seemed like half the people loved it and the rest hated it.

 

I'm thinking about a plum cider instead.

So far, I have two 1 gallon freezer bags filled with pitted, quartered fruit. I'm thinking of just thawing and adding the fruit to the juice, no big sugar additions. Other than the additional acidity (which I wouldn't mind), I can't see any reason not to do this.

 

Any advice?

[Genesee Ted]

No honey addition? 

[MyaCullen]

what type of plum? 

[ColdAssHonky]

No honey addition? 

I'm not really looking to up the ABV on this one.

 

what type of plum? 

I really have no idea. When cut, the fruit looks yellow up top by the stem and purple as it gets lower. That's as much as I know about plums.

[MyaCullen]

I'm not really looking to up the ABV on this one.

 

I really have no idea. When cut, the fruit looks yellow up top by the stem and purple as it gets lower. That's as much as I know about plums.

I have 40 lbs of plums in my freezer that will shortly become 10 gallons of wine per one of Jack Kellers recipes

[eldernerd]

I have 40 lbs of plums in my freezer that will shortly become 10 gallons of wine per one of Jack Kellers recipes

Nice, I have a 3 gallon batch from jacks reciped clearing in a carboy now. The plums i used were deep red and very ripe and juicy so I felt no need to freeze them. 8 lbs of plums gave me almost 1 gallon of juice addition to the must.  It threw my calculations off a bit. So I did the right thing and added 1.5 lbs of wildflower honey! its at SG 1.008 now and tastes Very good. I'll have to hide some under a blanket for 4 years too!

Edited by eldernerd, 22 July 2013 - 06:58 PM.

[Genesee Ted]

I have 40 lbs of plums in my freezer that will shortly become 10 gallons of wine per one of Jack Kellers recipes

 

 

Nice, I have a 3 gallon batch from jacks reciped clearing in a carboy now. The plums i used were deep red and very ripe and juicy so I felt no need to freeze them. 8 lbs of plums gave me almost 1 gallon of juice addition to the must.  It threw my calculations off a bit. So I did the right thing and added 1.5 lbs of wildflower honey! its at SG 1.008 now and tastes Very good. I'll have to hide some under a blanket for 4 years too!

According to this Mic, you will only have 5 gal of must.  What comprises the rest of the recipe?

 

 

Also, this would be awesome with pluots 

[eldernerd]

According to this Mic, you will only have 5 gal of must.  What comprises the rest of the recipe?

 

 

Also, this would be awesome with pluots 

 

I doubled a 1 gallon batch of Jacks wine which usually has about 1.3 - 1.5 gallons total vol in the primary so  I used a 5 gal primary bucket cause i felt i would need it.

 

This racked real nice into a 3 gallon glass carboy.

 

jacks recipe - kinda - doubled

PLUM WINE – 2 gallon batch

 

8 lbs plums

4 lbs sugar

2 gallons water

3 tsp acid blend

2 tsp pectic enzyme

1/4 tsp grape tannin

added my me.. 1.5 lbs honey

[Genesee Ted]

Nice!  Thank you!

 

I just looked through Jack's page....  I totally forgot about that site.  It must have been some green board days since I check that out!

[MyaCullen]

Nice!  Thank you!

 

I just looked through Jack's page....  I totally forgot about that site.  It must have been some green board days since I check that out!

yeah I was gonna do 4lbs/gallon as well, plus a flat of plum jam that didn't set up all the way