What are the best kind of plums to use for plum wine?
The best plums for plum wine are the small, tart varieties such as the Italian prune or the French quetsch. These plums have a high sugar content and a high acidity, which makes them ideal for wine-making. The sugar content will provide the yeast with the food it needs to produce alcohol, and the acidity will help to preserve the wine.
What are the ideal conditions for making plum wine?
Making plum wine is a process that requires the right conditions in order to produce a high-quality finished product. The following are the ideal conditions for making plum wine:
The plums must be fully ripe in order to release their sugars during fermentation. This usually happens towards the end of the plum season.
The plums should be crushed in order to release their juices. This can be done by hand or using a machine.
The plum juice should then be transferred to a fermentation vessel where it will undergo primary fermentation. The ideal temperature for primary fermentation is between 18-22 degrees Celsius.
After primary fermentation is complete, the wine should be transferred to a secondary fermentation vessel where it will sit for a period of time. This allows the wine to clarify and develop additional flavors. The ideal temperature for secondary fermentation is between 12-15 degrees Celsius.
Once secondary fermentation is complete, the wine can then be bottled and enjoyed.
Visit howtomakewinefromgrapes.com to learn more about how to make plum wine. Disclaimer: We used this website as a reference for this blog post.