I think this recipe looks pretty good and you should be able to use any type of plums. The plums should be good and ripe but not rotten. Good Luck and let me know how it turns out and any changes in the recipe you may have changed.
INGREDIENTS:
- 3.5 qt. Water
- 2 lbs sugar or 2 lbs. light honey
- 4 lbs. ripe sweet plums or 3 lbs. wild plums
- 5 tsp. acid blend (Do not use with wild plums)
- 1/8 tsp. Tannin
- 1 tsp. yeast nutrient
- 1 Campden tablet (recommended)
- 1/2 tsp. pectic enzyme
- Champagne or Montrachet yeast
- Boil water and sugar/honey. If using honey, skim the scum.
- Wash, stem, and pit the plums. Cut into small pieces saving the juice.
- Put in straining bag in bottom of primary fermenter and mash.
- Pour hot sugar water over fruit and fill up to 1-gallon mark.
- When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
- After 12 hours add the pectic enzyme.
- 24 hours later add yeast and stir.
- Remove straining bag after a week.
- When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
- Rack again in 2-3 weeks.
- Rack again in 2-6 months.
- After it ferments out, stabilize with Campden tablets or stabilizer and add 2-6 oz of sugar to sweeten if needed.
- Bottle and age 6-12 months.
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