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Topic: Homemade Plum WINE - IMG heavy  (Read 4886 times)
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GenaG
« on: September 22, 2008 08:09:41 PM »

So I have been working on this little project for over 3mo now and documented every step just to share with you guys! I am so excited.

So a coworker gave me approx. 30lbs of plums. I froze most of them for use later but used some to make homemade wine. It came out well! It is a dry wine, much like red wine. Next I want to try a sweeter wine, however it will require a few more chemicals. Enjoy my photos and feel free to ask questions. I am going to start my second batch this coming weekend. Please ignore my dirty kitchen in the background of the photos.


Free plums from coworker. I removed the skins and seeds, mashed them and added it to my nylon bad. I added some of the skins (not all) for tannins to add body to my wine.


plum mash in nylon bag. Next I add chemicals, water, sugar and wait until morning.


Chemicals....the chemist in me just loves this!!!


one day after primary fermentation


2 days after primary fermentation. It kinda stunk.


after primary fermentation, ready for secondary. The mash in the bag was pretty nasty.


Secondary fermentation.


ready to rack (siphen off the wine to leave the sediment behind)


racking, this is actually done once a month over approx 3 months to help decrease the amount of sediment in the bottles.


more racking


sediment left behind from racking


bottling


corking


DONE!!!

I actually made wine and not vinegar! Not bad either. My husband and I enjoyed some and gave the rest to friends.

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« Reply #1 on: September 22, 2008 08:42:38 PM »

awesome!  some friends and i attempted to make mead, but failed miserably.  we skipped the racking step, so that's probably something to do with it.  it might also just have been that we were trying to make mead and not regular ol' wine.
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HistoricalNeedle
« Reply #2 on: September 23, 2008 06:22:56 AM »

Cool someone that makes fruit wines!! Good job!! I havent tried to make plum yet.
Im just wondering what the alcohol content was when you started and finished.
We also make honey mead too!!

I recommend that you use honey to add to your fruits to make it less tart-it also can raise the alcohol content....then your not adding anymore chemicals. We keep bees so this is easy for us to get.
This is what we have on the go!!

Peach (left) and chokecherry/grape(smells really really good) (right)
http://www.craftster.org/pictures/data/500/medium/IM001338.JPG

Raspberry (A pain to do because of the seeds but smells really good(front)  and Rhubarb (back)
http://www.craftster.org/pictures/data/500/medium/IM001339.JPG
Honey mead (both)

http://www.craftster.org/pictures/data/500/medium/IM001340.JPG

We are also going to make some more apple cider once the apples are ready to be picked from our trees.

We plan on starting our own winery within the next 5 years.
« Last Edit: September 23, 2008 06:31:33 AM by HistoricalNeedle » THIS ROCKS   Logged

mayerlove
« Reply #3 on: September 23, 2008 06:30:52 AM »

awesome, it looks delicious! my sister made some wine from maple sap that's supposed to be ready in a few months.
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MissTessaMelissa
« Reply #4 on: September 23, 2008 07:25:41 AM »

I knew a guy in college that made wine in his apt. He gave me one of those gallon jugs of some made from peaches. It was so good and the first time I really liked wine.  Now, I drink wine on a regular basis and I credit that guy who made good homemade wine. I don't have the patience to make it myself, good job!
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GenaG
« Reply #5 on: September 23, 2008 08:42:49 AM »

Did you use old gallon wine jugs instead of carboys? makes sense....just you have several small batches instead of a large one; however it would be easier to handle. Being a petitie girl, handling a 5gallon FULL carboy is a problem. What was your recipe for the Honey mead? I would like to try that. Do you do anything to help "clairify" your wines? Smiley
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HistoricalNeedle
« Reply #6 on: September 23, 2008 08:54:06 AM »

The peach tastes good so far -- its almost done -- but I will bottle it soon and open one at christmas then keep the rest in bottles until the summer -- we want to see how it tastes after its aged in the bottles.

The chokecherry one will take along time it still hasnt started to clear up yet.

The wild raspberry (first experiment with it) will take awhile its very tart still even with adding lots of honey during the second ferm. -- Might have to split it up and add more honey. We had to add an enzyme booster to it because we thought the raspberry juice was killing the yeast -- not going to do much now to it because its bubbling well. Just a warning do not start a raspberry mash in a glass container because it bubbles and foams too much. It could plug up the airlock on the top and make it explode! I recommend starting the first fruit ferm. in a plastic bucket first -- after a month you can transport it too glass.

We try not to use too many chemicals in the process- unless you really need too. Just becareful if you add chemical sulfates -- because its what can cause headaches when some people drink it.....they put it in alot of red wines.  Its not something you really need to do.  We dont even put the clearing chemical in because it naturally does it when you cool it in a fridge.

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HistoricalNeedle
« Reply #7 on: September 23, 2008 09:14:22 AM »

Yes we used one gallon jugs because we didnt have enough fruit to do a huge batch-- peach one im doing a 5 gallon next year.
No clearing chemicals-- we just keep on racking over and over.
Honey mead -

1 gallon     bottled water
2.5 pounds     generic honey -- local beekeeper honey if you can
1/4 teaspoon Red Star Champagne yeast

     Procedure:

     Simmer these together and skim off the scum as it rises. If you wait for
     it  all to rise so you can skim just once and you miss the  moment,  the
     scum  sinks, never to rise again. Pitch yeast when cool and kept  it  at
     room  temp  (65-72)  I would only use 1/2 gallon of water to boil the honey in.

Im not sure how long it will take in the one gallon -- once it goes clear naturally then I would bottle it.

for the 5 gallon carboy -- you want to use 15 (for dry wine) and 20 plus (for a sweeter one)
But this will take a 8 months to a year -- depending on the temps and yeast

Smiley
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rawNgirlie
« Reply #8 on: September 23, 2008 04:03:27 PM »

very awsome...
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GenaG
« Reply #9 on: September 24, 2008 02:37:53 PM »

I am going to have to try out this mead thing.

My next batch I want to make a sweeter wine, again using my plums that I saved and froze. I only made a gallon batch this time, next will be a 5 gallon batch. I am hoping these make nice Christmas presents. Wink
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