A lovely hued plum wine.
“This wine is really good” said my husband with some surprise. I swirled the rosy liquid around in my mouth and had to agree with him. The mush of plums harvested last fall had been magically transformed into a rich, heady brew; here is a post on the earlier steps.
Once the wine was put into two large carboys it was left to it’s own devices for the next two months. Every once in a while I put more water and sanitizing solution into the airlock but otherwise just let the yeast do it’s thing. After four months we siphoned out the wine into clean carboys and dumped the goop that had settled to the bottom.
This past weekend we tasted it and decided it was ready for bottling. I had been saving old bottles so soaked these in very hot water then laboriously scraped off the labels.
Siphoning off the wine into bottles.
When the bottles were clean we soaked them, the siphon and the tubing in the sanitizing solution and bottled the brew. We corked them with a hand held device from our local wine and brew store.
Next year if the plums are bountiful we’re going to make lots more and maybe even branch out into a wee bit of cider…. What have you tried? How did it turn out?
I'd love to hear from you!