Greek chicken salad with fresh baked cheesey bread. Cheddar and smoked fontina. In the background is some 2009 plum wine I made. About 14% ABV.

I’ve got a lot of smoked cheese I made last year that I haven’t used yet and I need to make way for when temps drop into the 50s and can make more.

Not sure how to price this. I don’t remember the price of plums in 2009. But not including the wind maybe $2.75 per person.

  • FauxPseudo @lemmy.worldOPM
    3·
    4 days ago

    Basic Plum Wine Recipe
    Servings: 1 gallon.
    3.5 qt. water.
    2 lbs sugar.
    4 lbs. ripe sweet plums.
    2 tsp acid blend.
    1/8 tsp. tannin.
    1 tsp. yeast nutrient.
    1 Campden tablet.
    1/2 tsp. pectic enzyme.
    Lalvin 71B-1122, Champagne or Montrachet yeast.

    • Boil water and sugar/honey.
    • stem, and pit the plums.
    • Cut into small pieces saving any juice.
    • if using a straining bag place it in the bottom of primary fermenter.
    • Pour hot sugar water over fruit and fill up to 1-gallon mark.
    • When cooled add acid, tannin, nutrient and Campden tablet.
    • Cover and fit with air lock.
    • After 12 hours add the pectic enzyme.
    • 24 hours later add yeast and stir.
    • a few times a day shake, stir, it to nock out the CO2.
    • after a week or two strain the fruit from wine.
    • at least 48 hours after fermentation has stopped transfer secondary fermenter.
    • Rack again in 2-3 weeks.
    • Rack again in 2-6 months.
    • stabilize with a Campden tablet.
    • taste and add 2-6 oz of sugar to sweeten if needed.
    • Bottle and age 6-12 months.