How to make Plum Wine | One gallon easy recipe start to finish - with a tasting!
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- Опубліковано 6 лип 2024
- Plum wine is a fermented alcoholic drink made from plums (fruit) and sucrose (table sugar). We're brewing up Jack Keller's simple and easy plum wine recipe in this how-to video on country fruit wine fermentations. We'll show you the process from start to finish, as well as include a tasting and some notes for the next time. Video sponsored by Home Brew Ohio, and gear links are below! This wine is just about 13% ABV.
0:00 Intro
2:32 Recipe
3:22 Process
8:18 Tasting
So You Want to Brew - Homebrewing 101 series: • How to Homebrew Beer, ...
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Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-...
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Jack Keller's book available at:
amzn.to/3x7wtM9
or bookshop.org/lists/the-homebr...
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Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
Started home brewing because i Accidentaly fermented cider in my fridge. I harvested the wild yeast and started plumb wine. Had no idea what i was doing. Made some corked it. It blew the cork and sprayed up to the ceiling raining down everywhere. Did some quick research and built a blow off tube. Then got serious and started reading anything i could find. Used apples pears plumbs and berries for a few years. Then mead and beer.
An accident turned into a pretty serious hobby.
Apologies for the mistake at 5:55, I meant plums instead of raspberries. My fault for repurposing graphics!
I have made 3 batches of plum wine, 3 different ways to experiment. Th first batch was straight out of a #10 can of food service plums in pears juice, minimal additive. Second batch was the same #10 can of plums, drained, with prune juice added. This last batch was a fresh plum only (no water/juice). I love them all and have backsweetned semi-sweet with Xylitol.
I recently used plums in a ferment so I was really happy to see this video to help give me a reference point
I Really Loved this Video , Plums and Plum Wine 🍷 are Dear to my Heart ❤️ . As Kids , we had all we could Eat . We didn't Pick Em and haul Em to the house . Nooo , we Picked Em and Ate Em right where we Stood . Maybe even Threw a few at each other . Thank You for this Video , it Really Brings Back Memories . 🐯🤠
Cheers, friend!
Awesome, I just got a plum tree.😁😁😁
Yeah , I had an Uncle who only ate Green Plums , dipped in Salt 🧂. Since my Grandfather's time , All the Fence Rows were Solid Plum Trees . You really didn't need a Fence in there . The Plum Trees kept the Animals from going through . I Remember a Batch of Plum Wine 🍷, my Father made . When it was Done , he had a 5 Gallon container Full , with a Spicket Spout . Whew , was it Strong . Now , Back to the Movie 🍿🎥. 🐯🤠
You sure do like your damn emoji's. Seen what the medical industry has determined from the use of?
@@carfvallrightsreservedwith6649 🧐😀😃😄😁😆🤣🤣😜
@@carfvallrightsreservedwith6649 🤔😂🥳🎉🎊💫. 🐯🤠
I want this wine badly.
looking delicious, nice recipe 🙂 keep on sharing
Cheers!
hi mate you should get some glencairn glasses for tasting your meads , wines etc they are specially shaped for getting good nose and tasting (mainly for wiskey) but great for home made drinks. just thought id give a fellow home brewer a tip :)
Very interesting!
My mums plum tree had a huge harvest this year. I made wild fermented plum soda with unwashed plums, sugar and water. The taste and carbonation were divine! Still got plums in the freezer, so this video came at the right time!
I like Your Hat . Stetson , or Bailey , maybe American Hat Co. ?
I'm trying this recipe I have 2. 1 gallon bags of plums pitted and chopped up in my freezer. And 2 bags of peaches chopped
I have started the Nectarine wine from his book with a few changes from necessity.
Sourcing fruit from international markets is a big tip that I discovered a while back. Don't neglect the freezer section either - I've got a couple bags of jamun that I need to find something to do with.
There’s so much great stuff there, especially in the freezer section! We’ve been buying a lot of exotic seafood at our Asian market lately.
My gramps used to always make dry wine, he used to heat pastur- and when drinking, he always placed a sugar cube in the bottom of the glass and swirl, then light a cigarette and semi meditate while smoking/drinking it.
Great video. I especially love to see DV10 in a video! Have you ever considered briefly mentioning what's in the carboys you have in your videos? As a viewer I'd love to either get excited about what might be coming in the future or even see what recipes we see you making more and more of as a way for us to gauge what we might want to make next.
I’ve done that here and there in the past but I can definitely try to do it more consistently. That big carboy was a crispy hydromel that started forming a pellicle 😂
If anyone's hesitant about joining discord or they don't have one, I recommend signing up. I'm newer and the people there have been a great resource for helping me trouble shoot or even tweak ideas for a recipe to avoid potential mishaps.
How long did you bottle age before tasting the final product? I'm guessing it took 3 weeks from pitch to bottle.
Yes this. I am very new to brewing and I have the ingredients and gear to do this, but I am not sure on the timing once fermentation is complete.
Think I may try this with a homemade raspberry syrup instead of grape juice and honey so that it's a mead.
That sounds Hella good
I have a green sugar plum tree, a yellow plum and a Santa Rosa plum tree... always thought it would be neat to press the plums and make wine or hydromel with it.. but always have been nervous that it will taste bad..
Just pressed 200lbs of 5 different green yellow and red cider apples and am comparing voss kveik and lutra kveik side by side on my 10 gallons must split into 2 5 gallon carboys..
Would you say it's worth the work to go and collect press an ferment those plums??
All these apple and plum trees are on my grandparents very old orchard..
What do you think about subbing red grape concentrate vs white? How else would you improve this recipe?
I am sad my plum tree only produced a couple plums this year, just enough for the deer and her baby. We got frost late in the spring and it killed the blooms. Hopefully next year will be bountiful, I really want to make plum mead.
That’s a bummer! I’m having a lot of fun brewing with them.
what you think of backsweeten with fructose as "healthier" option? i dont want to use white sugar or erythritol (too minty)
Fructose isn't more healthy than white sugar.
Among other things it has been indicated as a contributing factor to fatty liver disease (more so than sucrose) and is not well tolerated by many people (similar to lactose intolerance but can be much worse in some people). This is because humans aren't very good at metabolizing fructose without a sufficient amount of glucose.
It's also fermentable (although not nearly as well as glucose) and would therefore not be suitable as a non-fermentable sweetener.
While it probably won't kill you I would not recommend it over sucrose or artificial sweeteners.
I want to transfer this to apricots, maybe sweet with some spice support because of this video. Wonder what else might go nicely
Are you thinking warm spices?
@@DointheMost I’m not sure yet. I might look to some desserts as inspo
what happens with the head space when you transfer to the demijohn? does it oxidise the wine? I dont have a fridge for cold crashing
I like this recipe. But I have a question. You don't pasteurize and you don't use chemical stabilizers. Even though you cold crash to 'put the yeast to sleep', are you concerned that when you bottle some yeast could still be present and restart fermentation causing blown corks and bottle breakage? Thanks.
I'm starting a plum orchard... I've found that it is pretty easy to buy a lot of seeds and germinate them. I have also read that they take up little space, and you can propagate them easily from sticks off of the tree.
My final step is what you are doing and jam making.
I am on a journey to attract an amish wife with my 2 acres, so my end product has to be legendary even to the amish. I am also looking into Haskaps.
Have you ever made or tried haskap wine or haskap jam? It's the cool new berry that the Americans are growing.... The come from Japan, I think and are easy to grow.
Wow it's so cool that you are so organized, but why do you have the microwave? lol
I've played around with glycerine on some of my country wines that lacked legs. I found doing so seemed to mellow out that tannin bite and added to the perception of having been back sweetened.
👍🤭🤗🤫🤐
I don't mind Drinking it at 1.000 , but , when it goes to .990 or Below , I Ain't Drinking it . Not after the first taste . Now back to the Movie 🎥. 🐯🤠
I just bottled 2 wild grape pyments which weren't bad after all was said and done, however I regret not bumping up the sweetness some. They ended at 1.006 & 1.007. This might have worked better if they were lower ABV, but at 15.5 % & 14.5% I should have hit it with more honey. Same day I bottled a bilbemel that was 21.5% and ended at 1.023, and that too could have used a bump up. I definitely prefer a sweeter mead.
I have no trouble finding plums or white grape juice concentrate at my local grocery but try finding apricots! Ugg!!! Seems like a nice recipe. I have seen some use white grape juice with other fruits, which gave me the idea to use it with my next strawberry mead. Instead of strawberry preserves, water and honey (primary) / frozen strawberries & honey (secondary) @18%, I'm going with strawberry preserves, white grape juice and honey (primary) / frozen strawberries, honey & rose petals (secondary) @18-22%. What do you think? I love watching other's triumphs and disasters, learning from other's successes and mistakes saves so much time and energy, so thanks for all you do! Hey are those eggshells floating up and down in the 5-gallon vessel to your left?
Apricots have a short season. Early-mid summer, that's it. You can find dried, of course.
@@julietardos5044 Yes, I've used dry. I wanted to use juice too, but it is hard to find quality and is quite pricey in the quantities I prefer. As soon as I spot some, I'm snatching them up and freezing!
@@littlebones88 😀
If you're just going to add water to get up to a gallon, you could probably just skip concentrating the grape juice. Concentrating the grape juice just takes out water. You'd end up saying less water, but no fancy math is needed.
He literally said this in the video.
So what's the difference between dry and extra dry?
i noticed that it doesn't call for pitching pectinase, and also kmeta 24 hours prior to pitching yeast?
i know you're following the book, but is that something you would otherwise have done and recommend, generally?
I made a plum wine not long ago and it tasted like the inside of a butthole (I do my own research). So keen to give this a try as we have boat loads of plums where I live.
Hope it works out as well! I do think the yeast choice and high fruit load helped a ton.
🤣🤣🤣
Anyone add sugar alcohol to this?
5:55 Raspberries??? Don't you mean Plums?
Whoops!
Pectic enzyme 24 hours before pitching yeast. Get rekt.