I am making my first batch of plum wine, and enough only for one gallon............It is really off to a good start in 1st ferm, and a big pile of puffy foamy reddesh foam sitting atop of the juice..........I can cut through this with a knife, and it separtates almost like a cake..........by the way, I used fresh, dark plums, some exotic from new zealand, and very juicy...........I want to create a yelowish color like you get when you buy it out......will this or how do I get that
@torchidman any plum wine that is yellow, probably had skins that were yellow. the wine's color comes mostly from the skins on fruit wine like this. So if the skins were dark, and if you used enough, the wine will be reddish or blush colored. the more skins you use, the more tart, or more flavor you'll get... what your shooting for, is to get just the right amount of fruit to impart just the right amount of flavor to where its not too hot, or tart, or not too flat and thin tasting.
i still have this wine in storage. because it was very "hot" and not very pleasant. time should mellow it out. im sure its ready to drink now, i just havent had time to taste it in the past 6-8 months. i'll sweeten it, and bottle.
hi my plum doesnt look lik ethat at the moment, its got loadsa mush on top, its bubbling below........ do I have to decant this into another demi john JO
@jowatson73 no decant is where you expose it to air and let it sit to develop flavor, like opening a bottle of wine and decant it before drinking (i could never wait), once your wine ferments for a few weeks, that mush should fall down to the bottom, then you rack the wine into another clean carboy, and try to do so with as least amount of agitation as possible, cause doing so adds more oxygen to the liquid. just make sure you top the vessel off within a inch or so from the top.
@jowatson73 also, when this wine was in the primary vessel (6gal bucket) i had all the plums in a "pulp bag" and when i racked it to the secondary (that you see in the video) i removed and squeezed the bag out, and discarded the pulp. that way i dont end up with a ton of trash in the secondary. it takes longer for all that stuff to settle down to the bottom between rackings. i might rack within a month, then rerack in another two months, then rotate every 6 months til its ready to bottle.
all right I'll move it into some shade and thank you for the fast reply ! but even if I did leave it out would it affect anything else like the alcohol content ?
@WillIAm6678 no i dont think it will have any bearing on alcohol content, that depends on the amount of sugar present, and how high alcohol % that whatever strain of yeast you used, can reach. the alcohol eventually kills the yeast if you let it go as far as it can.
can someone please answer ? what would be an ideal temperature be for fermentation ?I heard that you can just leave it out in the sun. that's what I did yesterday and today I went and checked on it and it's fermentation was really good I think. so will leaving it in the sun work ?
@WillIAm6678 nah dont leave it in the sun, especially if its a clear container, it can get TOO hot, and the sun will zap the color, but i dont know where you live. here in arkansas, i'd just leave it in the garage, or out in the shade somewhere covered, where the bugs cant get to it... i would think ideal temp would be ~85F degrees, maybe a little warmer, but not more than 6-8 degrees more. any hotter, and you run the risk of getting off flavors.
im not sure what type of plums they were, but no they were not as ripe as i wanted them. they were ripe enough to eat, but just a little bit too firm on some of them. but yeah this wine has cleared very very well, no haze at all. nice pink color.
nice vid, my plum wine is churning like crazy at the moment, it is darker in color than yours, and it has a foam on top because its only just started.
I am making my first batch of plum wine, and enough only for one gallon............It is really off to a good start in 1st ferm, and a big pile of puffy foamy reddesh foam sitting atop of the juice..........I can cut through this with a knife, and it separtates almost like a cake..........by the way, I used fresh, dark plums, some exotic from new zealand, and very juicy...........I want to create a yelowish color like you get when you buy it out......will this or how do I get that
color?
Tks.
torchidman 6 months ago
@torchidman any plum wine that is yellow, probably had skins that were yellow. the wine's color comes mostly from the skins on fruit wine like this. So if the skins were dark, and if you used enough, the wine will be reddish or blush colored. the more skins you use, the more tart, or more flavor you'll get... what your shooting for, is to get just the right amount of fruit to impart just the right amount of flavor to where its not too hot, or tart, or not too flat and thin tasting.
Weaselnest 6 months ago
i still have this wine in storage. because it was very "hot" and not very pleasant. time should mellow it out. im sure its ready to drink now, i just havent had time to taste it in the past 6-8 months. i'll sweeten it, and bottle.
Weaselnest 1 year ago
hi my plum doesnt look lik ethat at the moment, its got loadsa mush on top, its bubbling below........ do I have to decant this into another demi john JO
jowatson73 1 year ago
@jowatson73 no decant is where you expose it to air and let it sit to develop flavor, like opening a bottle of wine and decant it before drinking (i could never wait), once your wine ferments for a few weeks, that mush should fall down to the bottom, then you rack the wine into another clean carboy, and try to do so with as least amount of agitation as possible, cause doing so adds more oxygen to the liquid. just make sure you top the vessel off within a inch or so from the top.
Weaselnest 1 year ago
@jowatson73 also, when this wine was in the primary vessel (6gal bucket) i had all the plums in a "pulp bag" and when i racked it to the secondary (that you see in the video) i removed and squeezed the bag out, and discarded the pulp. that way i dont end up with a ton of trash in the secondary. it takes longer for all that stuff to settle down to the bottom between rackings. i might rack within a month, then rerack in another two months, then rotate every 6 months til its ready to bottle.
Weaselnest 1 year ago
by running the heater on your fermentation bottle does that speed up the process from turning the sugar to alcohol
hawkdlb06 1 year ago
@hawkdlb06 No i didnt use a heater, but it was in the 90's im sure, too much heat will kill yeast.
Weaselnest 1 year ago
how much yeast u use for that much wine?
fardisghomeshi 1 year ago
@fardisghomeshi i just used a regular packet of wine yeast... cant remember which strand, but it was Red Star brand.
Weaselnest 1 year ago
and I live in Virginia and were gettin some hot ass weather over here. but thanks again
WillIAm6678 1 year ago
all right I'll move it into some shade and thank you for the fast reply ! but even if I did leave it out would it affect anything else like the alcohol content ?
WillIAm6678 1 year ago
@WillIAm6678 no i dont think it will have any bearing on alcohol content, that depends on the amount of sugar present, and how high alcohol % that whatever strain of yeast you used, can reach. the alcohol eventually kills the yeast if you let it go as far as it can.
Weaselnest 1 year ago
can someone please answer ? what would be an ideal temperature be for fermentation ?I heard that you can just leave it out in the sun. that's what I did yesterday and today I went and checked on it and it's fermentation was really good I think. so will leaving it in the sun work ?
WillIAm6678 1 year ago
@WillIAm6678 nah dont leave it in the sun, especially if its a clear container, it can get TOO hot, and the sun will zap the color, but i dont know where you live. here in arkansas, i'd just leave it in the garage, or out in the shade somewhere covered, where the bugs cant get to it... i would think ideal temp would be ~85F degrees, maybe a little warmer, but not more than 6-8 degrees more. any hotter, and you run the risk of getting off flavors.
Weaselnest 1 year ago
That fermentation rate is incredible... but oddly I like the air lock more lol
LoyalRoyalist 1 year ago
why does your coffee maker bubble? that would make the water too hot and give you bad coffee...
niertap 1 year ago
I tried my first ever batch of wine a week ago and it was absolutely wonderfull, started another batch of it off and its again fermenting like crazy.
matoy77 3 years ago
my wine has lightened in colour now, but the way, what kind of plum did you use and were the plums very ripe?
matoy77 3 years ago
im not sure what type of plums they were, but no they were not as ripe as i wanted them. they were ripe enough to eat, but just a little bit too firm on some of them. but yeah this wine has cleared very very well, no haze at all. nice pink color.
Weaselnest 3 years ago
yeah it didnt turn out as red as i thought it would...but man is it sour...
Weaselnest 3 years ago
what was the recipe ?
terreye44 3 years ago
nice vid, my plum wine is churning like crazy at the moment, it is darker in color than yours, and it has a foam on top because its only just started.
matoy77 3 years ago