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Can my plum wine be 'rescued'?

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  • #1

    Can my plum wine be 'rescued'?

    I'm fairly new at wine making, but know the basics and have produced a few nice bottled over the last year or so.

    I made plum wine for the first time last September and OH and I tasted it last night with a view to bottling it to free up the demi john for this years attempt.

    It was yuck. Really really REALLY dry - OH reckoned it tasted a bit like retsina (is that how you spell it?).

    My wine making knowledge doesn't yet extend to fixing problems!

    many thanks
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  • #2
    Try adding some sugar. Should make it more palatable.

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    • #3
      You can buy wine sweetener too. Shirlthegirl has often said that wine needs degassing. Try putting your hand over the top and our swirling the demijohn around then let the gas out (if you get what I mean?)
      I think if you search for de-gassing on here you'll find Shirley's post which will make much more sense than mine! Just take care when swirling though, the demijohn might be wet and could slip out of your hand
      A garden is a lovesome thing, God wot! (Thomas Edward Brown)

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      • #4
        We made some wine from blue plums (variety unknown) a couple of years back. It is too sharp for me (even though it isn't especially dry), but great as a cooking wine.
        You might keep it and blend with an over-bland wine (if you ever make one like that).
        Flowers come in too many colours to see the world in black-and-white.

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        • #5
          oh I'm sure I'll have over-bland and every other type somewhere along the way!

          thanks peeps

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          • #6
            If I get a dry one I just mix a bit of lemonade with it

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            • #7
              Originally posted by rustylady View Post
              Try adding some sugar.
              or grape juice
              All gardeners know better than other gardeners." -- Chinese Proverb.

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