It was my impression that any “natural” fermentation (i.e. Second time it fermented oh boy how it fermented into something so alcoholic as to be undrinkable. Give your plums a good wash in water, discarding any that are overly bruised or moldy. A+++!! Siphon off after 2 weeks of starting to get the wine on the lees (dead yeast) so the wine wont taste as funky...if you leave it on the dead yeast for 5 weeks it will be super musty-flavored 3. Once you add the yeast, it should take over any bad bacteria. I’ve tried this twice and it’s not turning out. Also, I enjoy your expat blog. Amount is based on available nutrient data. I think I may only use one pack of yeast. So if you are planning a party for this weekend, you will need to buy your wine. I have 2 girls so there were constant interruptions—I was trying to do too many things at once. It is a bit sour. When you said put the airlock on the demijohn I didn’t realize that was the top that allowed CO2 to pass through. After we dry off, Jeff and I pour ourselves some plum wine and smile at each other and the waves. I do not drink wine often but it smells/tastes like wine and has a nice fruity after taste. Do I always need to exclude air? The longer you wait to drink it, the drier and more clear it becomes, so it’s really up to you. Also note that Campden Tablets will be needed as well. Just did a double batch of this. The wine seemed to be stronger when I used real fruit that I put through a juicer. I like to do this by just using a siphon hose in the bucket, with a funnel topped with a small sieve in the mouth of the demijohn. We do our groce, Happy New Year, everyone! Sally, I think its preferred. I will be bottling some up for Christmas gifts. I am in the middle of another batch, this time wild yellow plums, and just using the natural yeast on their skins. One thing missing from the recipe is the point where we should strain off the liquid and discard the solid stuff. You will need a sterile milk jug, a large latex balloon and a rubber band to complete the project. But you might have something unique and good on your hands! Can I add sugar to sweeten it up a bit? I made this recipe with a few tweaks from the wine experts! Thank you for the recipe, this is my first batch with Italian plums and I am so happy to find a unique way of using them up! Got leftover veggies? Here’s an easy homemade wine recipe using common items that you already have around the house. Thanks! I thought the intent was to keep air out? Is this normal? yes. It sent broken glass all over my kitchen and livingroom. The fermentation buckets i use have them. Hi Sam, I want to use the natural yeasts of the fruit. It is blocking it and we have wine all over the floor…is there a way to take out the plums or how do we do this accurately? And I have never used ale yeast, just cider yeast for this particular brew, but white wine yeast will also work– it will probably just take longer for the wine to be ready to drink. Directions Step 1 . ?when I make wine I put one cup of sugar and quash the fruit and let it sit for at least 2weeks then strain it in a cloth And bottle it. Combine ingredients. Hi Ariana, I have been drinking plum wine using your recipe. When racking the wine – leaving the sediment behind, this leaves a lot of air in the carboy – is this ok? Can I just scoop out the mold & continue the process? The taste is great Thank you for sharing the correct way. I’ll let you know how it finally tastes in a couple of weeks. (Rub eyes in disbelief) For me, it’s a 2-mile walk from home across the Kingsfleet Marshes. Sign me up! The whole house reeked of wine! We basically started bottling some of it at this stage, leaving the rest to age and racking again over the next couple of weeks. Hi thinking of doing similar recipe with pineapple+adding a jar of pineapple chili sauce, any thoughts? That was my novice question and the answer is “just find”. This didn’t surprise me because what would stop the mold from growing?? I am just waiting for my hydrometer to be delivered so I can measure it before thinking of next action! I open the bottles slowly unscrewing the top to let the carbonation out slowly. Hi Lee, Where did the recipe part go? I had tasted it as various points but it seemed like it went really fast. or did you just use regular water so as to not kill the natural yeasts? What a crafty fun thing to do with all my extra back yard plums. Winemaking at home is easy with our beginner’s guide to making wine from fruit juice. If you’ve never tried cooking mussels before, now is the time to do it! Live and learn! You mentioned that the golden plums have natural yeast? © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition I use old tights (panty-hose) stretched across a wide funnel and it works well. I really want to try this! I've never made homemade wine before but this recipe turned out to be really awesome. Im trying a batch right now just using 1 gram of yeast per gallon. If you'd like more heat in the sauce, kick up the crushed red pepper to … Thanks for this note! I do plan on making this again next year, making a larger batch. We have wild sand plums here in Oklahoma. All three are very legitimate ways to go about the job, it’s just up to you how much control you want to exercise over the process. If it tastes like fruit juice rather than wine, then maybe you should add some sugar until the gravity reads 1090 to 1100 and put in some yeast. will report on how the wine turn out later. We picked some wild plums last month, and quickly turned them into an easy wine. This recipe is pretty hard to mess up and only produces about 2.5 liters/quarts roughly, which, in my humble opinion, is the perfect starting amount. I really love the taste of plum, and although my plum tree did not produce at the old place, I am hoping to put in some nice tart ones here. I had purchased it but didn’t use it. Does that mean we should just go around eating anything without any knowledge of it? I have made approx 40 litres from the myrobalans and I am about to begin work with the biggest crop of Victorias I have ever seen in my garden. Its great for cooking as well as drinking. Thanks for the original recipe! Stir briefly to combine. This is the perfect wine to use to make Sangria. The amount of water is correct, but the recipe will make more than one gallon, as you have added juice from the fruit and the sugar. . I have heard mixed reports about sorbate. I double the quantities into the 5 gal bucket. Thanks! Lean chicken breasts cook quickly--in just 15 minutes compared to the hour-long braise in most cacciatore recipes. Can you use your wine recipe for other fruits such as apples, rubarb, peaches, and etc? When I try to test it with a hydrometer (just purchased one) it sinks and not quite floating so is reading over 990. I would just rack enough times until they come out nice and clear. That’s great, Tony! I’m so excited to make it, looks amazing. Hi Sheila, Si couldn’t use demijohns as they have come out of style in Argentina, so I bottled the wine once I withdrew the pits and all into 2,25 lt. bottles and I have a lot of carbonation still. Used 3 gallons of rinsed/mashed wild plums with roughly 2 gallons of semi-boiled water to 6.5 gallon bucket with airlock. I use them even before i add the sugar and yeast, it’s better to be safe than sorry the recipe used here is awesome! Using four pounds in the recipe above will give you a pretty sweet wine. I can’t wait to make this. please tell me if the contain will over flow when cider yeast packets are put in. This is my first time making wine so I have a lot to learn. August 11, 2014 by Ariana Mullins 180 Comments. I would get three one gallon demijohns. Also, I have use layers of cheesecloth to strain the fruit from wines, and it should work well for you. Hi Shelley and Wendy! Thank you for the quick reply! Can I scoop out and continue or is it completely contaminated and I should start from scratch? Hi Kim, . I would do a google search for instructions that are for that method, though. It tasted great!! It’s gone! Sally. Hi Davr, yes, exactly the same has happened here. If you are using a cider yeast, then I would think bottle it by November and enjoy at Christmas– but it could be ready earlier, and we have saved ours for up to a year and it also tastes great. Hi Meg, AMAZINGLY EASY!!!! Its meant to be in the demijohns for a month, so you might have another few weeks of yeast activity to go yet. My bucket has a hole for an airlock, but you don’t mention anything about an airlock until you rack it into the demijohn. Thank you so much for taking the time to give us this update! Is there any harm or benefit to adding the yeast as soon as the initial mixture cools (or 24 hours after adding pectolase, if used)? I would scoop out the mold and keep going and see how it goes. https://www.tasteofhome.com/recipes/white-wine-garlic-chicken This plum wine is quick and easy to make, not requiring the months of aging that other country wines need. 1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed. So, if you’re in it for the long haul, just keep it in the demijohns for a few months, racking monthly, before bottling. We always get out a bottle when we have people over and they love it. do not have alot of what some of theses call for. Add the wine and simmer for about 5 minutes, or until the wine has reduced. Hello, would love to know how you made your wine Natural. Nutrient information is not available for all ingredients. I’m so glad to hear that you have been enjoying the results of this recipe! That’s great to hear! After letting the plums ferment for 4 days there was a layer of white globby stuff. This was so much fun and very happy with the end result. Fill the jug the rest of the way with cold water. I’ve never made my own wine before but I’ve made beer – super excited to give this a go the next time I head to the grocery store! If you are not planning on drinking it quickly, then leave it in the demijohn longer. Yesterday I removed all the skins and floating fruit and put the liquid through a sive into the dimijohns and placed an air lock. Does it mean three weeks after primary fermentation starts, or three weeks after I rack it in step five, which would then total about five weeks of fermentation? Still pretty sweet but has that fermented taste. I’ll bet your wine will be just fine– it’s very forgiving. i made 2 gallons from my plum tree… I used to give them away for a couple jars of plum jam. Be careful when dealing with pits and seeds. Add them to a sterilized fermentation bucket, and bash them up a bit with a potato masher or a (clean) wine bottle. But Amazon has a variety. If you believe God made everything, then he also made every other poison and toxin on the planet. When the balloon is deflated back to size the wine is ready to drink. Did you use hot water? If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Martyn. before moving the wine from the fermenting bucket into a carboy. Hi, I was just looking over this and I just wanted to put in a word of caution because that Almond flavour described, coming from the pits, sounds like cyanide. Thank you, I have now put the liquid into the Demi johns minus the fruit but they only fill the Demi John half full and the liquid is very cloudy, when you rack it does it become clearer or should I add something else? Now, 23 years later I am going to try this recipe again! Yes, still add the sugar! Add onion, oregano, and ½ teaspoon salt; … The grape raspberry and grape peach are really good (and strong!) Hello do you need to use pectolase is it called do you know it’s just that it’s not mentioned Can you just start this recipe with just the juice? Can’t be all that much. What to do or what went wrong. Is the purpose of racking mid-way through just to get rid of some sediment? Do you have a recipe for 5 gallons or did you just multiply by 5. This is a ridiculous assertion. … Wow,I like plum.Great idea thanks for sharing it! Hello, have just seen your wine blog, am wondering how alcoholic this can be? Shelley I am interested in your recipe as I am looking at putting on the usual amout as a wine kit which I think is around 22liters. It makes me very happy to hear how much you and your friends have been enjoying this wine, Amanda! Also, I would just discard the wine remaining at the bottom. —Coky Humphreys, New Hartford, NY This process is really simple, and would be a good one to start with if you are a little intimidated about home brewing. Obviously a newbie here ? Your email address will not be published. It’s definitely black mold and not yeast. https://www.thespruceeats.com/muscadine-wine-recipe-3051579 If you’re not a fan, try going with only three pounds per gallon. It will smell yeasty/ beery. I used 6 cups of sugar and the result is a very sweet wine, which is what we like. So do you add more water after u get the mix started..otherwise it woudn’t make much wine? I Help I think I’ve done something wrong it all went great till I put it in th demy thing and closed the lid it started to creak from too much air. God made the pits Josie so don’t worry about them!! Making some blackberry wine from some berries from a pioneer cemetery nearby, and also trying your cider recipe, which seems to be going much better, about 1-2 weeks to go. This will be my first batch of home wine. 3lbs (1.35 kilos) of sugar (I like to use raw sugar/ sucanat) 1 gallonof water. This recipe will make over a gallon, and you’ll need at least one spare empty one for when you rack it. Allow the wine to further age in the bottles or enjoy it immediately. The cyanide it produces is actually healthy for you….known as B17 (not a real classified vitamin) and has been known to kill cancer cells leaving healthy cells alone. I’m confused what to do after the first round of fermentation in the demijohns, between steps 5 and 6, when the wine is racked into clean jugs, and it’s supposed to ferment for another round – is this still with the fermentation lock in place? Hi, I’ve had my wine sitting for two days so that the water can absorb the plum juice (nothing added yet) and this morning there was mold growing on a few of the skins that had floated to the top of the bucket!!! I think it was about two gallons in the end, but could have been a little less. It started naturally fermenting before I put the yeast, lemon juice and sugar in. . Thanks! I actually don’t know if swing top bottles are just as air tight as corks. How many Demi johns do you need for the basic recipe? I sliced up my hands and made my job way more complicated but O well live and learn. It had a definite kick. This way you can extract virtually all the air no matter how much wine you have. ], Filed Under: Homebrewing Tagged With: Beaches, Country Living, featured, Foraging, Frugal, fruit, Homebrewing, How-To, Plums, Recipes, Summertime, Wine. I used a piece of leftover sun shade fabric covering a new bucket and scoped the contains into the new one slowly. I can see the confusion! Could you please share?? This tastes just like storebought wine except with an added kick. A wonderful New Year to come :). For the fruit: I recommend using local, in-season fruits like cranberries, raspberries and blueberries, but don’t worry if they’re not totally fresh. I have rhubarb in a 1 gallon glass demijohn waiting for clsrity from its siphoning and 15litres of plum in a brew bucket. Within a day you will … Use Hawaiin punch jug and drill hole in top and hot glue a 1/4" tube from Lowes (about 2ft is 20 cents) and run tube to a jar/bottle of water. It’s time to move it to some demijohns. Hi Ariana, Do you ever use cheesecloth to strain your wine or just a fine strainer?