:P
Plums 4 lb.
Sugar 2 lb.
Water 6 pts.
½ tsp Acid BLEND
½ TSP Pectic Enzyme
1 tsp Yeast Nutrient
1 Campden, crushed
1 pkg. Wine Yeast
If you use Wild Plums which are generally high in acid, use acid tester or cut down to 3 lbs plums per gallon.
1. Wash, Drain, remove stones, chop into smaller pieces. 2. Put into straining bag, crush and squeeze juice into primary. Keeping all pulp in bag, tie top and place in primary. 3. Stir in all other ingredients except yeast. Cover. 4. After 24 hours, add yeast or yeast starter. Cover and stir daily, check S.G. and press pulp lightly to aid extraction. 5. When S.G. reaches 1.040 (3 to 5 days) squeeze juice lightly from bag. 7. When ferment reaches 1.000 (about 3 weeks) syphon off sediment into clean secondary. Attach air lock. 8. To aid clearing syphon again in 2 months and again if necessary 9. Bottle when ready 10. Drink up.
If your wine needs a little sweeten at bottling add ½ tsp. Stabilizer, and stir in ¼ - ½ lb. dissolved sugar per gallon.