Darlene - tried to send this via email but it bounced.
----------------------------------------------------
Darlene - I have 15 pounds of plums I chopped up into small pieces and froze
last summer. Sulfite was added before freezing. Now I have some time to
make the wine. I make mostly grape wines and haven't made a plum wine
before. Do you have a good recipe or general instructions? I looked at
Jack's site and could go that way but I know you make a lot of fruit wines.
My target would be something like you find in Chinese restaurants...nice
flavor and some sweetness. TIA.

Bill Frazier
Olathe, Kansas USA

Bill,
I used Jack's basic plum recipe, but I did add one thing which he doesn't,
and that's 1 container of Welch's frozen 100% grape juice. I like to do
that to give the wine a bit more body, but not everyone does and I'm sure
Jack's recipe (as-is)would be great anyway. If you do add the Welch's, drop
the sugar to 5 cups or maybe even 4 -4 1/2 cups, because my plum came out a
bit like rocket fuel - it fermented to dry and will have a 13% alcohol by
volume which is a bit high in my books. I think it all depends on how ripe
and sweet the plums are which you use to make the wine out of. If I were to
make it again, I would watch the sugar I add so the starting SG would be
around 1.086 -1.090. I did not have any problems with clearing, but it was
too dry for me so I did sweeten and stabilize (& sulfite) before bottling.
Since my plum is only a year old, I have not had a chance to try it yet. I
hope someone else will share their thoughts on their plum wine. Good-luck.
Darlene
Wisconsin
"William Frazier" > wrote in message
...
> Darlene - tried to send this via email but it bounced.
> ----------------------------------------------------
> Darlene - I have 15 pounds of plums I chopped up into small pieces and
> froze
> last summer. Sulfite was added before freezing. Now I have some time to
> make the wine. I make mostly grape wines and haven't made a plum wine
> before. Do you have a good recipe or general instructions? I looked at
> Jack's site and could go that way but I know you make a lot of fruit
> wines.
> My target would be something like you find in Chinese restaurants...nice
> flavor and some sweetness. TIA.
>
> Bill Frazier
> Olathe, Kansas USA
>
>

Hi

I have a gallon of plum wine that`s been in secondary for about a month now.
I also used Jack's basic recipe to which I added 2 cups of Niagara grapes
without the skins. I used 5 cups of sugar and had a starting SG of 1.085.
Both fruits were frozen for a few weeks. I don't think I will be
disappointed.

Marc
Québec

I don't think you will be either. Sounds like a nice addition & a good
starting SG; better than mine.
Darlene
Wisconsin

"Marc" > wrote in message
.. .
> Hi
>
> I have a gallon of plum wine that`s been in secondary for about a month
> now.
> I also used Jack's basic recipe to which I added 2 cups of Niagara grapes
> without the skins. I used 5 cups of sugar and had a starting SG of 1.085.
> Both fruits were frozen for a few weeks. I don't think I will be
> disappointed.
>
> Marc
> Québec
>
>

Hi Darlene,

What did you use for yeast?

ST
"Dar V" > wrote in message
...
> Bill,
> I used Jack's basic plum recipe, but I did add one thing which he doesn't,
> and that's 1 container of Welch's frozen 100% grape juice. I like to do
> that to give the wine a bit more body, but not everyone does and I'm sure
> Jack's recipe (as-is)would be great anyway. If you do add the Welch's,
drop
> the sugar to 5 cups or maybe even 4 -4 1/2 cups, because my plum came out
a
> bit like rocket fuel - it fermented to dry and will have a 13% alcohol by
> volume which is a bit high in my books. I think it all depends on how ripe
> and sweet the plums are which you use to make the wine out of. If I were
to
> make it again, I would watch the sugar I add so the starting SG would be
> around 1.086 -1.090. I did not have any problems with clearing, but it
was
> too dry for me so I did sweeten and stabilize (& sulfite) before bottling.
> Since my plum is only a year old, I have not had a chance to try it yet.
I
> hope someone else will share their thoughts on their plum wine.
Good-luck.
> Darlene
> Wisconsin
> "William Frazier" > wrote in message
> ...
> > Darlene - tried to send this via email but it bounced.
> > ----------------------------------------------------
> > Darlene - I have 15 pounds of plums I chopped up into small pieces and
> > froze
> > last summer. Sulfite was added before freezing. Now I have some time
to
> > make the wine. I make mostly grape wines and haven't made a plum wine
> > before. Do you have a good recipe or general instructions? I looked at
> > Jack's site and could go that way but I know you make a lot of fruit
> > wines.
> > My target would be something like you find in Chinese restaurants...nice
> > flavor and some sweetness. TIA.
> >
> > Bill Frazier
> > Olathe, Kansas USA
> >
> >
>
>

Hi Darlene,

What did you use for yeast?

ST
"Dar V" > wrote in message
...
> Bill,
> I used Jack's basic plum recipe, but I did add one thing which he doesn't,
> and that's 1 container of Welch's frozen 100% grape juice. I like to do
> that to give the wine a bit more body, but not everyone does and I'm sure
> Jack's recipe (as-is)would be great anyway. If you do add the Welch's,
drop
> the sugar to 5 cups or maybe even 4 -4 1/2 cups, because my plum came out
a
> bit like rocket fuel - it fermented to dry and will have a 13% alcohol by
> volume which is a bit high in my books. I think it all depends on how ripe
> and sweet the plums are which you use to make the wine out of. If I were
to
> make it again, I would watch the sugar I add so the starting SG would be
> around 1.086 -1.090. I did not have any problems with clearing, but it
was
> too dry for me so I did sweeten and stabilize (& sulfite) before bottling.
> Since my plum is only a year old, I have not had a chance to try it yet.
I
> hope someone else will share their thoughts on their plum wine.
Good-luck.
> Darlene
> Wisconsin
> "William Frazier" > wrote in message
> ...
> > Darlene - tried to send this via email but it bounced.
> > ----------------------------------------------------
> > Darlene - I have 15 pounds of plums I chopped up into small pieces and
> > froze
> > last summer. Sulfite was added before freezing. Now I have some time
to
> > make the wine. I make mostly grape wines and haven't made a plum wine
> > before. Do you have a good recipe or general instructions? I looked at
> > Jack's site and could go that way but I know you make a lot of fruit
> > wines.
> > My target would be something like you find in Chinese restaurants...nice
> > flavor and some sweetness. TIA.
> >
> > Bill Frazier
> > Olathe, Kansas USA
> >
> >
>
>

Steve,
I have to admit, I didn't write it down, but from my notes and the yeast
types I usually use, it was probably Montrachet.
Darlene
Wisconsin

"Steve Thompson" > wrote in message
...
> Hi Darlene,
>
> What did you use for yeast?
>
> ST
> "Dar V" > wrote in message
> ...
>> Bill,
>> I used Jack's basic plum recipe, but I did add one thing which he
>> doesn't,
>> and that's 1 container of Welch's frozen 100% grape juice. I like to do
>> that to give the wine a bit more body, but not everyone does and I'm sure
>> Jack's recipe (as-is)would be great anyway. If you do add the Welch's,
> drop
>> the sugar to 5 cups or maybe even 4 -4 1/2 cups, because my plum came out
> a
>> bit like rocket fuel - it fermented to dry and will have a 13% alcohol by
>> volume which is a bit high in my books. I think it all depends on how
>> ripe
>> and sweet the plums are which you use to make the wine out of. If I were
> to
>> make it again, I would watch the sugar I add so the starting SG would be
>> around 1.086 -1.090. I did not have any problems with clearing, but it
> was
>> too dry for me so I did sweeten and stabilize (& sulfite) before
>> bottling.
>> Since my plum is only a year old, I have not had a chance to try it yet.
> I
>> hope someone else will share their thoughts on their plum wine.
> Good-luck.
>> Darlene
>> Wisconsin
>> "William Frazier" > wrote in message
>> ...
>> > Darlene - tried to send this via email but it bounced.
>> > ----------------------------------------------------
>> > Darlene - I have 15 pounds of plums I chopped up into small pieces and
>> > froze
>> > last summer. Sulfite was added before freezing. Now I have some time
> to
>> > make the wine. I make mostly grape wines and haven't made a plum wine
>> > before. Do you have a good recipe or general instructions? I looked
>> > at
>> > Jack's site and could go that way but I know you make a lot of fruit
>> > wines.
>> > My target would be something like you find in Chinese
>> > restaurants...nice
>> > flavor and some sweetness. TIA.
>> >
>> > Bill Frazier
>> > Olathe, Kansas USA
>> >
>> >
>>
>>
>
>