Plum Wine (Batch 2…)

This morning….time to add some of the wine ingredients.

  • 7.5 tsp acid blend
  • 3.5 tsp of yeast nutrient
  • 1.25 tsp of yeast energizer
  • .625 tsp of tannin (5 of 1/8 tsp or 5 dashes)

Mix together will small amount of cool filtered water and pitched into must, stirred well

  • 5 tsp Pectic enzyme

Stir until dissolved in small amount of cool filtered water and pitched into must, stirred well.

Next……the yeast starter.  I will be using “Premier Cote de Blancs” for this batch

71E3A06C-5FEC-4213-A673-339803D244C9

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