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This recipe is Phil’s version of “home-style” plum wine. Optional- Additional testing equipment to better understand the process: acid test kit (W501), pH tester.Bottle filler, corker (W405) and corks.Secondary Carboy (Better bottle or glass) with stopper and airlock - to minimize oxidation concerns get the right size for your volume of wine (don’t get a 5 gallon carboy if you intend to make only 1-4 gallons of wine!).These are optional but highly recommended. Hydrometer (MT300) and thermometer (MT400).Wine thief (MT345 or MT350) for sampling during aging.

Racking cane and tubing for transfer (racking set up R305).

Plastic bucket (FE345) with a lid (FE360) as a primary fermenter.

When straining pulp out of your wine, scoop the pulp into a nylon straining bag (BAG24) with a colander, wring firmly to get out all the juice.

Make a sanitizing solution with Star San (CL26).

Sanitize your equipment during each step.Once clear wait two more weeks, rack again, stabilize wine with ½ of a crushed campden tablet and bottle. Be patient this could take up to 3-4 months. Rack after 30 days, add 1 crushed campden tablet, stir well to dissolve, top up and refit airlock.Ĩ.

Siphon into secondary fermenter and fit with an airlock.ħ. Strain through a nylon bag, stir in the remaining sugar to dissolve, cover and allow to ferment for 5-6 more days.Ħ. Then prepare the yeast using Go-ferm following the instructions. Add acid blend, enzymes, and ½ of a crushed campden tablet to fermenter. Add half the sugar and stir well to dissolve.ģ. Wash the fruit, cut in halves to remove the seeds, then chop fruit and put into primary fermenter.Ģ. 1 tsp pectic enzyme (helps break down the fruit to clarify later.« Back to Articles Plum Wine Recipe 11/30/-1