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CHERRY PLUM WINE (from Nick Truman)
8 Ib. ripe cherry plums
8 oz. chopped raisins
3.25 Ib. sugar
I gallon boiling water
Campden tablet
Pectozyme
Nutrient
Sauterne yeast
Rind and juice 2 large lemons
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DAY ONE
Stalk and wash the fruit, freeze them for a day or two (it breaks down the cell walls and makes extracting the juice easier)
DAY TWO
Pop thawed plums into a fermenting bin, add the chopped raisins and the lemon rind, then pour on the boiling water.
When cool mash the fruit with your hands and remove the stones and skins (it's easy, but takes ages: put a good album on).
Add one Campden tablet, one teaspoonful of pectozyme and the lemon juice. Put a tight lid on your bin.
Start off your yeast, by adding it to a sterilised bottle of warm water with 1tbsp of sugar and a pinch of yeast nutrient. Bung the top with cotton wool, and leave in a warm room for 24 hours.
DAY THREE
add the actively fermenting yeast to the bin and ferment for five days, stirring every day. Then strain and press, add 2.5 Ib. sugar and continue the fermentation.
Add the remaining three doses of 4 oz. sugar each time the S. G. falls below 1.010. Rack and mature in the usual way.
Adapted from the website below, which says 28lb of sugar, which must surely be a typo
Nick Truman's Ferrari and Wine Making Website
8 Ib. ripe cherry plums
8 oz. chopped raisins
3.25 Ib. sugar
I gallon boiling water
Campden tablet
Pectozyme
Nutrient
Sauterne yeast
Rind and juice 2 large lemons
------------------------
DAY ONE
Stalk and wash the fruit, freeze them for a day or two (it breaks down the cell walls and makes extracting the juice easier)
DAY TWO
Pop thawed plums into a fermenting bin, add the chopped raisins and the lemon rind, then pour on the boiling water.
When cool mash the fruit with your hands and remove the stones and skins (it's easy, but takes ages: put a good album on).
Add one Campden tablet, one teaspoonful of pectozyme and the lemon juice. Put a tight lid on your bin.
Start off your yeast, by adding it to a sterilised bottle of warm water with 1tbsp of sugar and a pinch of yeast nutrient. Bung the top with cotton wool, and leave in a warm room for 24 hours.
DAY THREE
add the actively fermenting yeast to the bin and ferment for five days, stirring every day. Then strain and press, add 2.5 Ib. sugar and continue the fermentation.
Add the remaining three doses of 4 oz. sugar each time the S. G. falls below 1.010. Rack and mature in the usual way.
Adapted from the website below, which says 28lb of sugar, which must surely be a typo
Nick Truman's Ferrari and Wine Making Website
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