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6 lb. plums 3 1/2 lb. fine granulated sugar water (to 1 gal.) 1 1/2 tsp. acid blend 1 tsp. pectic enzyme 1/2 tsp. yeast mixture 1/2 tsp. yeast energizer 1/4 tsp. grape tannin wine yeast 1/4 c. raisins Sugar content (3 1/2 pounds, 3 1/4 pounds, 3 pounds, etc.). Wine will be sweet until you get to 2 3/4 pounds. Mark bottle labels with amount of sugar. Put water on to boil. Wash fruit. Cut in halves to remove the seeds, then chop fruit and put in primary. Pour boiling water over fruit. Add half the sugar and stir well to dissolve. Cover and allow to cool to 70 degrees. Add acid blend, pectic enzyme, tannin, raisins, nutrient and energizer. Cover and wait 12 hours before adding yeast. Recover primary and allow to ferment 5 to 7 days, stirring twice daily. Strain. Stir in remainder of sugar to dissolve. Siphon into secondary and fit airlock. Rack after 30 days, top up, refit airlock and repeat every 30 days until wine clears. Wait 2 additional weeks, rack again, stabilize wine and bottle. Wine can be sampled after only 6 months. If not up to expectations, let age another 6 months and taste again. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |