Plum wine
History
Summer 2021
July 15, 2021
Picked up Santa Rosa plums from Andrew and Barbara.
July 31, 2021
Cut and depitted 12 plums. Made about 2.25 cups (didn't have a scale on me). Added 3 cups of granulated sugar (about 600 grams) and 6 cups of water (filter, boiled, and cooled). (Gonna try it totally wild this time — no lemon honey wine starter this time.) Put it all in my 항아리. Once again, smells great!
August 2021
Fungus. :-( Fail.
Summer 2020
June 24, 2020
Picked Santa Rosa plums from Andrew and Barbara's garden.
June 29, 2020
Cut, depitted, and mashed 858 grams of plums. Added 535 grams of (mostly raw turbinado) sugar, 1 cup of a lemon honey wine I had made from Eun-Joung's lemons and Nova Scotia raw honey, and 5 cups of filtered water (boiled for 30 minutes, then cooled). Put it all in my 항아리. Smells so good!
July 1, 2020
Starting to bubble! That lemon honey wine is doing its thing.
July 5, 2020
Bottled the liquid with a fermentation lock, adding a good amount of sugar. Ground up the solids and added apple cider vinegar to make plum shrub.
August 22, 2020
I thought the fermentation was done, so I siphoned the wine into a bottle. Then I noticed it was still bubbling slightly. Jessica and I tasted the wine. It was really good! It's still slightly sweet, and it's not super complex, but it's fruity and delightful with just a hint of booze. Decided to add it back to the carboy to ferment a little more before bottling, but I think it's nice right now.
June 19, 2021
Enjoyed the finish product over dinner with Andrew and Barbara!
