Homemade fruit wine yields amazing wine but takes time to enjoy the final result so here is my journey from harvest to glass.
Recipe starting with 3 gallons yielded 7 x 22oz bottles:
Plums: 9 lbs
2.1 gallons of RO water
6 lbs cane sugar (1 lb sugar to 1.5 lbs fruit)
1.5 tsp acid blend (0.5 tsp per gallon of juice)
1.5 tsp pectin enzyme (0.5 tsp per gallon of juice)
3 Campden Tablets (1 tablet per gallon of fruit)
1 packet of wine yeast (Used Lalvin Bourgovin RC212 and then KV-V1116)
3 tsp + 1 more yeast nutrient (1 tsp per gallon of juice)
Original Gravity: 1.101
Final Gravity: 1.002
ABV: 13%
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All the items I use in my brewing:
Star San: bit.ly/36XjuSF
Northern Brewer Giga Wort: bit.ly/3m4sAQr
Mesh Bag for BIAB: bit.ly/3NUBnSD
PBW: bit.ly/3NTFbU6
The Digital Scale: bit.ly/3NWhCtO
Hydrometer: bit.ly/3JnI77S
Brew spoon: bit.ly/3NWhN8s
A Siphon: bit.ly/3KoffOr
Bottling Wand: bit.ly/3NXShQ5
Campden Tablets: bit.ly/3Nc38VL
Pectin Enzyme: bit.ly/3zfM0ui
Acid Blend: bit.ly/3m8HtSB
Bourgovin RC212: bit.ly/3aDH5Jt
K1-V1116: bit.ly/3xbwe21
Glass Carboy: bit.ly/3ar7olQ
Bottles: bit.ly/3MbtpT8
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1 июн 2022
