This is another smaller batch of golden plum wine. The main difference between this and the previous one is that the skins were removed before fermentation and it was only sweetened about half as much.
Fun fact: the plum on the label was drawn with stable diffusion.
- 8/18
- Started with 16 pounds of plum goop. These were rinsed, pitted, then pressed through a sieve to separate the squishy stuff from the skins.
- Added water for a total of ~4.5 gallons
- Added 4.5 lb sugar for a starting gravity of 1.060
- Added sodium metabisulfite
- 8/19
- Added yeast (Lalvin K1-V1116)
- Added yeast nutrient
- Added pectic enzyme
- 8/25
- Racked
- Gravity : 0.996
- 9/10
- Racked again
- Added sparkolloid to clarify
- Gravity: 0.992
- 9/22
- Racked yet again
- Added potassium sorbate to stop further fermentation
- Added 1 cup of sugar to sweeten
- Bottled
This one turned out a little less tart than the previous batch that were fermented with the skins, and it was also far clearer and had less sediment.