Part 3: Yellow plum wine…

Put 8 gallons of water on to boil.  Pitt and coarsely chop the 36 pounds of plums.  Add them to the primary fermenter where 7.5 pounds of sugar has been dissolved with 2 quarts of boiling water.  The fruit bag should be inserted and tied on the outside of the fermenting bucket.  When finished chopping plums, add enough boiled water to bring to 6 gallon marking.  Now wait for the temperature to drop to 70 degrees Fahrenheit before adding for a 6 quart batch the amounts shown in parentheses:

  1. 1.5 tsp. acid blend (9 tsp)
  2. 1 crushed Campden tablet (6)
  3. 0.75 tsp. yeast nutrient (4.5 tsp)
  4. 0.25 tsp. yeast energizer (1.5 tsp)
  5. 0.125 tsp. grape tannin (.75 tsp)

A yeast starter will be prepared and peptic enzyme will be added at that time

Next post….add ingredients and creating yeast starter….

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