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

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
>
>

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
>
>

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

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

"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

"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