Chris’ GreenGage Plum Wine
Chris Bailey submitted his own version of Plum wine, I moved it to it’s own page rather than have it lost in the comments.
GreenGage Plum Wine
20lbs plums
12lbs sugar
Water to total volume of 6 gallons
7 tsp acid blend
3 tsp peptic enzyme
6 tsp yeast nutrient
6 Campden tablets
2 Pkg Premier Cuvee Yeast
Couple tips:
This wine can have several different flavors depending on the harvest . . . I make an effort to make several batches to truly indulge on this beautiful fruit and its various flavors. Early in the season when the plums are still hard has been the most successful wine for me. However, it is much easier and faster to make this wine while the fruit is ripe. Also, add all ingredients to hot water 41 – C this makes it much easier to blend, and wait 12 hours before adding yeast so the Campden tablets can do their job first. I usually allow the must to ferment for about 9 days before racking. Be sure to check acidity and use your trusty hydrometer of coarse. Rack as usual . . . Plum wine is best consumed within six months after bottling . . . this allows the taster to experience the fresh fruit flavor. Also this wine is absolutely beautiful in color and I highly recommend using clear wine bottles when bottling. Enjoy!
- Cheers
