Wild Plum Wine

started 9/8/2001
bottled 5/5/2002

Alcohol 14%
Initial SG 1.110
Final SG 0.998
pH not tested TA 1.0 (pre-fermentation)

Tasting Notes

6/25/2002 This wine is turning out terrific. It has been bulk aging for a while to reduce the astringency. While not completely ready, it is drinkable now. The wild plum flavor really shines. There is a definite tannic bite. The alcohol is a little bit high which bites you with the tannins. It should mellow out to be very pleasant.

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Ingredients

9/8/2001
22.8 lb ripe wild plums picked near Harwood ND, mashed by hand with a wine bottle
2 g pot. Metabisulfite added
10 pounds sugar added
Hot water to approx. 5.75 gallons added.
Allowed to sit overnight (~12 hours)

9/9/2001 After 12 hours, pectinase added. 2 cups taken out and diluted to prepare starter with Pasteur champagne yeast. After another 11 hours, the must was tested. SG 1.110, TA 1.0
1 TBL yeast nutrient and 3/4 tsp tannin added. The working yeast starter was stirred in.

9/19/2001 Strained and squeezed. Transferred to a 6 gallon carboy. Looks just shy of 5 gallons. Must have used 4.75 gallons instead of 5.75 gallons water. That explains the high SG. SG 1.036. Still fermenting nicely.

10/13/2001 SG 0.998, racked into 5 gallon carboy. 1 liter of water added to top up. Has a wonderful plum nose. Taste is good, but astringent now. Definitely has to age a while. 14.9% alcohol diluted with 1 liter water - 14.1%

12/9/2001 Getting very clear. Tons of flavor. Still harsh.

12/16/2001 Racked. 2 g sulfite added

5/5/2002 Filter #3, 2 g sulfite added .Bottled into 22 750 mL bottles and 5 12 oz bottles. SG 0.998