Plum Wine

Step 7 Clearing

Decant or siphon the wine from the yeast at the bottom, into another demi.
Alternatively transfer into another container, clean the demi & return the wine

At this stage the verdict was:
"Fruity but a bit yeasty, very promising"

I added 1 Campden tablet, to 'deactivate' any remaining yeast, and as a preservative.

If you wait long enough all the suspended material will settle to the bottom & you can decant off delicious clear wine. The lasts picture show the wine after 1 week intervals, it did clear after a couple of months.

It turned out rather good, but lacked tannin. And independant opinion was "would go well with fish". Nice and fruity, but lacked the balance of wines we're used to drinking.

Comments

[AnnKenny]

Okay, here I am confused. We used no sugar for the first fermentation process (in the barrel) half the sugar for the second fermentation (transferring from barrel to demijohns - when do we get to use the rest of it? And, do you put the campden tablet in each bottle when you bottle the wine, or when straining the wine for a 3rd? time into demijohns?

[lemonie]

Step 4: the sugar naturally present in the plums and the grape-juice concentrate.
Step 5: granulated sugar
(missing step): add the rest later after most of the first has fermented - I'll update later this month.

Well done for spotting that after so many years.

L

[psims1]

OK how many gallons do this make please

[lemonie]

What you see, 1 gal demis.

L

[mol1961]

Great post! Thanks!!!