How much plums are needed to make a gallon of plum wine?
Making Plum Wine from Plums
Making plum wine from a batch of fresh plums is an easy process that requires patience. The first step is to acquire the necessary materials and ingredients for the project. Aside from fresh plums, you will need 10-12% sugar, pectic enzyme, acid blend, wine yeast, and Campden tablets. Additionally, you will also need a large primary fermentation container, a small straining bag, a hydrometer, a siphon hose, and a few individual glass bottles for sealing and storing your wine.
Once you have all of the necessary items, it is time to prepare your plums. Depending on the type of plums used, the amount can vary widely. Generally speaking, it is recommended to use six to eight pounds of plums per gallon of wine. Of course you can use less or more, depending on the variety of fruit used and the sweetness desired in the wine.
When picking plums for wine making, make sure that the fruit is ripe – not too hard or too soft. Overripe plums will result in bitter wine, while underripe plums can affect the taste of the finished product. To prepare the plums, simply wash them and remove the stems and any damaged or unsatisfactory areas. Do not cut or remove the pits. This is very important for a good wine, as plum pits provide some flavor and complexity to the finished liquid.
Once the plums have been picked, cleaned off, and sorted, measure out 7lbs of the fruit and put it in a non-reactive container like glass, stainless steel, or food grade plastic. Add 6-8 quarts of lukewarm water to the container and mix in 1 oz. of pectic enzyme. This helps break down the cell walls and free up the sugars so the yeast can do its job of fermenting later. After mixing in the pectic enzyme, stir the mixture and place a lid on the container, making sure to keep an eye on it for the next 24 hours.
After 24 hours, measure out 2 lbs of sugar, dissolve it in 2 quarts of boiling water, and add it to the container with the plums and pectic enzyme. Stir the mixture until the sugar has been completely dissolved. Then measure out 1 teaspoon of acid blend and add it in, stirring until it is fully dissolved. This helps bring the balance of the acidity in line with that of other wines.
Next, measure and add 1/2 teaspoon of yeast nutrient and stir until it is dissolved. Then add the activated wine yeast, making sure to follow the instructions on the packaging. When finished, stir the mixture for about 10 minutes, cover the container, and let it sit for about 24 hours. During this time the yeast will begin to consume the sugar and begin to produce alcohol, carbon dioxide, and other byproducts of fermentation.
After 24 hours, take a hydrometer reading of the liquid and dissolve in 1 teaspoon of Campden tablets to stop fermentation. Cover the container and let it sit for another two days. At the end of the two days, measure out one and a half quarts of the liquid and set it aside.
Over the course of the next few weeks, periodically check the specific gravity of the container with a hydrometer and when it is finished fermenting, siphon off the wine, making sure to avoid the sediment at the bottom of the container. Dispense the wine into glass bottles, cork it and store it in a cool, dark place, such as a wine cellar, for at least six months. The flavor profile will improve as the wine ages.
Making a gallon of plum wine with plums is a process that requires time and patience, but will result in a delicious, flavorful finished product. From one to eight pounds of plums per gallon of wine, the amount of plums needed to make a gallon of plum wine is really up to the discretion of the winemaker. Regardless of how many or how little plums are used, it is sure to be a scrumptious and memorable homemade wine. Original source
How long should I let the plum wine age for before serving?
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Wine is a complex beverage with many different ways to enjoy it. Plum wine is a popular variety that can be enjoyed both young and aged. The trick is knowing how to properly age a plum wine so that it reaches its peak flavor and texture. The best way to determine the optimal aging time for any given bottle of plum wine is to taste it at regular intervals and make an educated judgment call when the time comes.
Before popping the cork off that bottle of plum wine, it’s important to understand the concept of “cellaring” or aging wine. Cellaring a wine allows it to slowly mellow, allowing the tannins to soften and the flavor and aromas to develop over time. Different types of wines require different amounts of time to reach their peak.
In general, it is best to let young plum wines age for at least four to six months before serving. During this time, the wine will soften and mature, leaving you with a richer, more intricate flavor profile. Some plum wines may need to be aged for up to two years for full maturation. In any case, regular tasting will help you determine if the wine is ready to be served.
It is possible to overcook a plum wine. If aged for too long, the flavor profile will stagnate, resulting in a dull, uninteresting flavor. Overcooked plum wines will also have an unchanging texture. If the wine tastes flat, with no dynamic aging process to it, it’s best to move on and try something else.
The age of a particular bottle of plum wine should also be taken into consideration when determining how long it should be aged. Younger plum wines tend to be lighter and more acidic, whereas older ones tend to be richer and sweeter. If the bottle is an older vintage, it may be best to drink it sooner rather than later, as the wine may have already undergone significant aging on its own.
Finally, the grape variety used to make the plum wine should be taken into account. Sweet Non-Vintage (NV) plums wines will not benefit from much aging and are best consumed when young. Dry red and white varietals, however, benefit from increased aging and will continue to develop interesting flavor and structure profiles after months or even years of cellaring.
Knowing how long a bottle of plum wine should age is important for novices and aficionados alike. The best way to determine when a particular bottle is ready to be served is to sample it regularly and make an educated decision when the time comes. With all other factors taken into consideration, most plum wines will benefit from at least four to six months of aging before being enjoyed, while those seeking more robust or complex flavors and structures may opt to age their plum wine for up to two years.
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