This year I wasn’t planning on making any wine from the fruit trees in my yard, but I knew that I would regret it it, if I didn’t make some. Today, I decided to make a fly by the seat of pants recipe, and hope that it turns out OK. Today was probably the last day that I had free that I could make it before the fruit went bad. So, here is what I came up with:
apples 26 lbs from 6 different varieties
plum 4 lbs
crabapples .5 lbs
Clover Honey 6.5 lbs
Brown sugar 2 lbs
Cane Sugar added until specific gravity was 1.09 ( I would have liked 1.1 but I ran out of sugar. So it will be a dry wine)
Montrachet yeast 1 pkt
Pasteur Champagne yeast 1 pkt
I juiced some apple with my Jack Lalane juicer until the motor burned out. I ended up with 1 gallon of apple juice. With the rest of the of the apples, I chopped them in a Cuisinart, and threw them in to a muslin bag to soak during primary fermentation. I pitted and pureed the plums and added them to the bag. Tip: If you are making a wine with plums be sure to use the add the skins and not just the juice. The skins are what give the plums their flavor.
I made a must with the honey by bringing the honey and 2 gallons of water (was overkill) to 160 degrees Fahrenheit . Once it was ready, I added the honey must to the primary fermentation bucket.
After that I filled the bucket with water until the level reached about 8 gallon. I then added the sugars.
I then prepared the yeast and added the yeast to the must as per the packets instructions.
I’m going to let it ferment in the primary fermenter until the specific gravity is around 1.01 to 1.02. Every day with a sterile mixing spoon, I will dunk the bag with the fruit, so that it does not dry out on top.
I realize that these directions are not very exact. I’m short on time and just using these as quick notes to myself. If you would like more detailed instructions feel free to e-mail me.
Plums for the mead
Pureed plums over chopped apples in muslin/cheese cloth bag