Plum Wine 6-Month Tasting
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- Опубліковано 25 сер 2024
- Tasting a plum wine made 6 months earlier.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine\mead.. This channel uses pasteurization.
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This gives me hope that my plum wine will come out, it will be at one year next December and I have 9 bottles so we are planning on opening one at the 6 month mark.
Although not quite done at 6 months, It should be pretty good at 12.
Hi Charles, I am currently in the process of doing both your plum wine and orange wine recipes. Excellent channel. I have been looking at the idea of doing this commercially, just your average fruit seems a bit expensive to do it in bulk. Looking forward to more ideas
Thank you and best of luck!
That glass went quickly...time to make some.
Thank you for watching.
I appreciate the recipe voice over at the end.
Glad you liked it
I agree. The recipe voice over at the end is a great idea.
Try just using the zest of a lemon. I think its gets you what you want with less guesswork after you start using it.
I can see where using the zest will give the desired flavor, but I need to check on what acidic value the zest will impart to the wine. Is it a substitute for acid blend.
👍👍
Hi Charles, have you tried adding a little glycerin to it to mellow the tartness and add viscosity? It also adds a hint of sweetness.
Love your channel. Thanks
Thanks for watching!
I have a peach and plum wine cooking right now. I used ginger bug to ferment. It’s been going for almost a week.
Sounds good. I'm kicking around the idea of doing a natural ferment wine.
Awesome video I would use sodium bicarbonate (baking soda) to neutralize the lemon juice for the wine but great video keep it coming
Good idea.
Would you neutralize before adding it ?
I would love to try it 😋
Easy to make when plums are in season. 12 months later your done.
@@DIYFermentation thank you 😊
Hello Charles I'm a new subscriber. That sounds your Channel I've been watching. Your platform on making wine. So now I have not left any comments on your past videos, which I've been watching. This is your newest latest one. So I've been waiting to catch up. In the future I'm going to have some lot of questions and I hope I don't get on your nerves. Thank you very much for share with us
Thanks and welcome. This is my latest one. Currently working on the next video.
@@DIYFermentation Charles how come or maybe it's me that you don't show you rocking the wines in the bottles
I have standalone videos in a playlist that goes into more detail on those subjects.
Process Playlist:
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@@DIYFermentation I Appreciate you pointing that out to me. I didn't go through your catalog as well as I thought. Thank
This looks good sounds good but... In lieu of better words: show us your rack! Just a second(ary) or two. I wanna hear or see how it did before the tasting. How do you back sweeten without back wash?
I know baby wants his bottle video but... Just trying to give you ideas if you want to pickup any of these.
FYI, I love your calm attitude and focus you have in your videos. And you have great education in it that covers a vast array. And I know those aren't a one and done. So don't rush, keep up with the good stuff in here.
I don't show subsequent racking because it's time consuming, it's repetitive, and the process is the same for each batch of wine. It was simpler to create one video showing that part of the process: ua-cam.com/video/b72yfymnFlc/v-deo.html
Hey charles how long does this take to brew before been bottled? Thanks
You mentioned that some wines drop their flavor and go watery. Any guess as to why that happens? I've had that happen with a berry wine (mead?) made with zero water and 100% juice from berries.
My son had purchased a blackberry whiskey. We tried a shot when he first bought it and the blackberry came through very nicely. A year later, we tried a second shot and there was no blackberry flavor that you could detect. Very disappointing.
In my case, the loss of flavor may be due to my using the minimum amount of fruit recommended for a given recipe. There were some like the orange, mango, and pineapple where another pound or two of fruit would have helped. Others like the pomegranate, would have been better with 1/3 less. That's why I like doing these small 1 gallon (4 liter) batches. I can make corrections the next time without making too much of a mistake.
@@DIYFermentation I don't think I've ever made a batch over 1 gallon. The berry wine (mead?) was 100% berry juice -- and no flavor. Very disappointing. Maybe next time I'll try reducing the juice first to concentrate the flavors more.
@@papasmurf9146 I'm new, but from a forum I heard that in primary the flavors get reduced and change, but if you want to keep flavors in it's best to add it in secondary fermentation. This way it retains some of the sugars in the juice.
It could also be a lack of water for the yeast to swim in as everything I've seen uses water. IDK
Either way, follow DIYs suggestion of small batches and more fruit. I'd imagine fruit might have more in it that release over time to sneak up on the yeast.
But about the whiskey, that's something I know about.
Liquor is very volitile, which means it evaporates quickly. Like if you leave a shot for an hour and come back to it it won't taste the same and will taste watered down or take on a different flavor the alcohol was hiding.
Additionally, I think I know the brand of whiskey you are talking about. It has a dog on it. And they add flavors after the fact. Usually these are more volitile than the liquor to make it smell and taste more. You can even see it first on top in a glass in a new bottle of you look carefully at it.
What happened was likely the fruit flavor and other things evaporated inside the bottle after so long.
Now another thing that might have happened is oxidation with some of the essents in the whiskey too. (If it's the same whiskey I'm thinking of it's corked, which corks expand and contracts and may have added to the evaporation)
A way to work with all of this - get a Ruby Porto. Open it up, pour one shot, sip, cork and set it aside. Usually they have the same style of cork... But Porto is finely put together, and as long as it's under 5 years it will condense inside the bottle and get richer in flavor and color. This is because there's no part of it that's more volitile than the alcohol.
Thank you for the info. That is very helpful.
Charles did you use peptic enzyme
I did.