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05-08-2004, 06:58 PM
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Italian prune wine?
I have a huge amount of these plums available this year and I
would like to try making plum wine. So far I have only made hard apple cider. If anyone can help me with sites or instructions I would greatly appreciate it. My searches have only found a few references. Bob 
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05-08-2004, 07:36 PM
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Italian prune wine?
Bob,
Welcome. Check out Jack's site - http://winemaking.jackkeller.net/index.asp .. There's a recipe(s) for making plum wine, among ton's of other info. Good-luck. Darlene G'town Wisconsin "Bob" wrote in message news:YGtQc.249880$XM6.240520@attbi_s53... I have a huge amount of these plums available this year and I would like to try making plum wine. So far I have only made hard apple cider. If anyone can help me with sites or instructions I would greatly appreciate it. My searches have only found a few references. Bob
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05-08-2004, 07:36 PM
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Italian prune wine?
Bob,
Welcome. Check out Jack's site - http://winemaking.jackkeller.net/index.asp .. There's a recipe(s) for making plum wine, among ton's of other info. Good-luck. Darlene G'town Wisconsin "Bob" wrote in message news:YGtQc.249880$XM6.240520@attbi_s53... I have a huge amount of these plums available this year and I would like to try making plum wine. So far I have only made hard apple cider. If anyone can help me with sites or instructions I would greatly appreciate it. My searches have only found a few references. Bob
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07-08-2004, 06:43 PM
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Italian prune wine?
In article YGtQc.249880$XM6.240520@attbi_s53, "Bob" wrote:
I have a huge amount of these plums available this year and I would like to try making plum wine. So far I have only made hard apple cider. If anyone can help me with sites or instructions I would greatly appreciate it. My searches have only found a few references. I wasn't able to find anything on Italian prune plums last year, and I don't recall what recipe this was based on (I think I may have just taken a general fruit wine recipe), but this is what I made last year. (I still have it bulk aging, but took a quick taste and it's excellent!). 4 gallons fresh prune plums (picked 4 4-quart bucketsful) pitted and cut (not mashed), in grain socks 10 lbs sugar (plus 2 cups sugar later) 5 teaspons acid blend 5 camden tablets, crushed 5 teaspoons yeast nutrient water to 5 gallons 1/4 teaspoon pectic enzyme 1 pkg Red Star pastuer champagne yeast Added all ingredients except yeast (and additional sugar & water) on first day. Pitched yeast on 2nd day. 2 weeks later, racked to secondary, put 2 cups sugar into 4 cups warm water (IE - 50% solution), used to top off. Bulk aging since 10/4/03, very good. Waiting another month or so to bottle. Woods
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07-08-2004, 06:43 PM
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Italian prune wine?
In article YGtQc.249880$XM6.240520@attbi_s53, "Bob" wrote:
I have a huge amount of these plums available this year and I would like to try making plum wine. So far I have only made hard apple cider. If anyone can help me with sites or instructions I would greatly appreciate it. My searches have only found a few references. I wasn't able to find anything on Italian prune plums last year, and I don't recall what recipe this was based on (I think I may have just taken a general fruit wine recipe), but this is what I made last year. (I still have it bulk aging, but took a quick taste and it's excellent!). 4 gallons fresh prune plums (picked 4 4-quart bucketsful) pitted and cut (not mashed), in grain socks 10 lbs sugar (plus 2 cups sugar later) 5 teaspons acid blend 5 camden tablets, crushed 5 teaspoons yeast nutrient water to 5 gallons 1/4 teaspoon pectic enzyme 1 pkg Red Star pastuer champagne yeast Added all ingredients except yeast (and additional sugar & water) on first day. Pitched yeast on 2nd day. 2 weeks later, racked to secondary, put 2 cups sugar into 4 cups warm water (IE - 50% solution), used to top off. Bulk aging since 10/4/03, very good. Waiting another month or so to bottle. Woods
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11-08-2004, 05:19 PM
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Italian prune wine?
"Woodswun" wrote in message .. . In article YGtQc.249880$XM6.240520@attbi_s53, "Bob" wrote: I have a huge amount of these plums available this year and I would like to try making plum wine. So far I have only made hard apple cider. If anyone can help me with sites or instructions I would greatly appreciate it. My searches have only found a few references. I wasn't able to find anything on Italian prune plums last year, and I don't recall what recipe this was based on (I think I may have just taken a general fruit wine recipe), but this is what I made last year. (I still have it bulk aging, but took a quick taste and it's excellent!). 4 gallons fresh prune plums (picked 4 4-quart bucketsful) pitted and cut (not mashed), in grain socks 10 lbs sugar (plus 2 cups sugar later) 5 teaspons acid blend 5 camden tablets, crushed 5 teaspoons yeast nutrient water to 5 gallons 1/4 teaspoon pectic enzyme 1 pkg Red Star pastuer champagne yeast Added all ingredients except yeast (and additional sugar & water) on first day. Pitched yeast on 2nd day. 2 weeks later, racked to secondary, put 2 cups sugar into 4 cups warm water (IE - 50% solution), used to top off. How do you proces the grain socks of plums? Just squeeze them dry when racking? Bob
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11-08-2004, 05:19 PM
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Italian prune wine?
"Woodswun" wrote in message .. . In article YGtQc.249880$XM6.240520@attbi_s53, "Bob" wrote: I have a huge amount of these plums available this year and I would like to try making plum wine. So far I have only made hard apple cider. If anyone can help me with sites or instructions I would greatly appreciate it. My searches have only found a few references. I wasn't able to find anything on Italian prune plums last year, and I don't recall what recipe this was based on (I think I may have just taken a general fruit wine recipe), but this is what I made last year. (I still have it bulk aging, but took a quick taste and it's excellent!). 4 gallons fresh prune plums (picked 4 4-quart bucketsful) pitted and cut (not mashed), in grain socks 10 lbs sugar (plus 2 cups sugar later) 5 teaspons acid blend 5 camden tablets, crushed 5 teaspoons yeast nutrient water to 5 gallons 1/4 teaspoon pectic enzyme 1 pkg Red Star pastuer champagne yeast Added all ingredients except yeast (and additional sugar & water) on first day. Pitched yeast on 2nd day. 2 weeks later, racked to secondary, put 2 cups sugar into 4 cups warm water (IE - 50% solution), used to top off. How do you proces the grain socks of plums? Just squeeze them dry when racking? Bob
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