Plum Wine Recipe

Plum Wine Making Recipe

Yield 3 Gallons

1 - 96 oz can Vintners Harvest Plum 2.6 Gallons Water 6 lbs Sugar 7 tsp Acid Blend 3 tsp Yeast Nutrient 3 tsp Pectic Enzyme 1 tsp Wine Tannin 1 Red Star Cote des Blancs wine yeast 5 Campden Tablets 2-1/2 tsp Potasium Sorbate

Ingredients can be found in our Additives & Yeast section. Or we offer pre-assembled ingredient "Add Packs"

1. Sanitize all equipment and utensils 2. Put straining bag in primary fermenter, add fruit and tie off bag 3. Add all ingredients (EXCLUDING: CAMPDEN TABS, SORBATE and YEAST) - adjust sugar/water levels until specific gravity reaches 1.085-1.090 4. Once all ingredients have been mixed together, add YEAST by sprinking on top of must (temperature should be between 65-75 degrees) attach lid with airlock. 5. When specific gravity reaches 1.040 remove bag of fruit. Press and strain juice from pulp and discard pulp. Rack must into 3 gallon carboy and attached airlock and stopper. 6. Rack wine again in 3-4 weeks or when gravity reaches 1.010 or less. Add 3 crushed CAMDEN TABS and 3/4 tsp POTASSIUM SORBATE. Let sit for 2-3 months. Add fining agent to clear, if necessary.