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Step 3Before fermentation:
Add ~3 litres / 5 pints of cold water, and blend until 'soupy'. If you're not going to use the blender, just ensure the plums are well mushed.
Add 1 cup of strong tea (of the "English Breakfast" type, no milk, no Earl Gray) otherwise tannin if you have some.
Add 1 tsp of citric acid, or the juice of a lemon (as opposed to bottled lemon juice)
Add 1 tsp pectolase. This should 'digest' pectin within the fruit, which will otherwise give a hazy finish to the wine.
And finally, the book recomments 1 Campden tablet.
In water, these produce sulphur dioxide to sterilise.
Put the lid on the bucket and leave overnight.
Add 1 cup of strong tea (of the "English Breakfast" type, no milk, no Earl Gray) otherwise tannin if you have some.
Add 1 tsp of citric acid, or the juice of a lemon (as opposed to bottled lemon juice)
Add 1 tsp pectolase. This should 'digest' pectin within the fruit, which will otherwise give a hazy finish to the wine.
And finally, the book recomments 1 Campden tablet.
In water, these produce sulphur dioxide to sterilise.
Put the lid on the bucket and leave overnight.
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