2 comments to The Horticultural Engineer – Winemaking on a Shoestring Budget
My wife and I would have to agree with you that plum wine is probably some of the best that we have ever made. We made a barrel 2 years ago, and sadly it is all gone. Word to the wise, if you make plum wine be sure to strain it as it comes out of the press, prior to putting it into the secondary fermenter. (Also do that with peaches.) There is an exceptional amount of pulp generated by both of those fruits.
I thought maybe I was weird that I liked it so much. There are Japanese plum wines but they are like Port wines-very sweet and not very tasty IMO.
Very good tips. I did peach a while back and for the life of me I can’t remember what we did but got it out with minimal sediment. I think maybe we put it through muslin but I can’t remember.
I have some plum trees planted. Can’t wait to make the first batch of plum from fruit!