With regard to posting more videos, what I wouldn't mind seeing is some videos about sampling the results of the wine you made in earlier videos, when the time comes that they're ready to drink. It would be nice to see what we're shooting for when we make these wines.
I had planned to let the wines age for at least 1 year, but times being what they are these days (Covid-19), I might start doing short testing videos at the 6 month mark. Even that is at least 2 months away. I can say that all the ones that I have bottled and have tasted have a slightly harsh finish.
This is just what I needed. I got a wine-making kit for my birthday recently and I've been dying to make some plum wine. However, the instructions weren't as simple as I'd hoped, so this video filled in the gaps. I may need to get another straining bag, 1g jug and perhaps an acid testing kit before I start, but I already knew this would be a process. Thanks Charles. I look forward to revisiting this video before I get to work.
Great presentation! I've been homebrewing for 12 yrs but I still like watching others do it to, I'm a bit obsessed. I planted a plum tree this week guess I'll have to wait awhile 😝 got yourself another sub. Happy brewing!
Charles, Thanks for the straight forward wine lesson. I woould like to know how much of every ingrediant you used. How much lemon juice, or how much yeast, etc. In the six month taste test, you mentioned "back sweetened". What is that, and how much of sweetness did you use? Thanks, John R.
@@DIYFermentation what a coincidence, I've also dabbled in photography - still do, although I use a Micro Four Thirds Camera (Olympus Omd 5mll) I LOVE street photography! Still watching your video, with phone in hand, converting to litres and kilograms, while watching, pausing and writing down the recipe! 😁 God Bless from Perth, Western Australia.
I found your technique very interesting. I started my fermentation journey making beers, ales, and lagers and so I was intrigued by your mesh bags of fruit style. My plums get picked up from the yard, so they are not even close to being that green. I can literally squeeze the pit out. After I perform a triage to remove any questionable bits from the plums, I run them through a juicer . I get separate juice and pulp and it looks a lot nicer. I can blend the pulp and juice for a more uniform mix or use them separately for different projects. Anyway, I like that you would be able to use so much of the fruit with your technique and the pit would be strained out naturally. Thanks for the great video.
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com I am an affiliate.
I have a baby plum tree, 2 1/2 years old. It started producing fruit right away (love the soft pink flowers in spring too!) - going to make plum wine in the spring/summer - wish me luck (i am nervous)!! thanks so much for video instructions!! :) Stay tuned - lol!! :)
Is there a reason you didn’t mash or crush the plums, similarly to when making wine from grapes? Instead of just cutting them in cubes? I would think it might extract more sugars and flavor....? Love the channel! Thank you for another great video.
With that batch I used Red Star Premier Blanc because That's all I had. When I do it again I would I would probably use Red Star Premier Rouge or Premier Classique which are better designed for reds and have lower alcohol potential.
@@DIYFermentation how would you go about making all natural wine with instead of sugar you substitute with 100 organic honey and and no yeast. Depending on the fruit combinations do you think the chances fair well?
Hi Charles, enjoy watching your videos. Tried a few of your wine making and all turned out to be a success, however i tried makin a plum wine using papaya peel instead of pectic enzyme. I am into the 3rd day of fermentation, just tryed to taste it and it had a very bitter taste. What could be the problem ?
I've read that about the papaya peel having a bitter taste. Perhaps using less peel and you should be able to deal with bitterness when you back sweeten your wine.
Hydrometer sitting right there and I forgot to include the reading scene. The starting gravity was 1.086 and I let all my wines go dry to 0.990 and backsweeten later.
Not with the wax coating on the fruit, but rather with any pesticides and/or wild yeast and bacteria. that is why the fruit is either boiled or covered with boiling water, or treated with campden tablets.
Hi Charles, we are at the beginning of our wine making journey (having a surplus of fruit trees around the house will do that). We’ve found your channel to be both entertaining and a wonderful resource, and would like to contribute so you can continue making more videos- do you have a patreon or something similar?
Thank you very much for helping to support this channel. The channel has a PayPal account to accept your donation: www.paypal.com/donate?hosted_button_id=K8MB7RXX6LBP2
just an FWI for anyone unfamiliar with fermentation. A closed container with yeast and sugar can be dangerous without an air lock. the co2 will need to escape the container or else you could have a big mess on your hands.
Note that "organic" is a marketing term that does not actually mean "no chemicals". In fact, organic fruit and vegetables can use easily as much or more pesticides than conventional farming. They just use different chemicals, is all. On another note, those are pretty firm plums. That probably makes them a bit easier to de-seed than more ripe ones.
You create more work for yourself than what you need to do to make good wine. I'm all for the fruit and water you describe. The use of the straining bags is nice. Always boil the ingredients, it will kill the wild yeast if there is any. You don't need any tea or what ever the white powder you added. People have been making wine for 1000 years or so without those ingredients. I would leave the plums, lemon, sugar and water in a stainless steel or ceramic container, covered, for at least 2 days. Then pull the plums, and lemons. Use a siphon to fill your fermentation jug and add some wine yeast to it by following the instructions for the yeast. Put an air lock on the jug. When the bubbles stop, your wine is done. You can siphon off the wine. Take care not to put the siphon close to the bottom of the fermentation jug so you don't get any yeast sediment in the bottle. Bottle your wine and enjoy.
With regard to posting more videos, what I wouldn't mind seeing is some videos about sampling the results of the wine you made in earlier videos, when the time comes that they're ready to drink. It would be nice to see what we're shooting for when we make these wines.
I had planned to let the wines age for at least 1 year, but times being what they are these days (Covid-19), I might start doing short testing videos at the 6 month mark. Even that is at least 2 months away. I can say that all the ones that I have bottled and have tasted have a slightly harsh finish.
@@DIYFermentation Oh, let it go a year or more if you feel that's right. Wine develops on its own schedule, not ours after all.
My tree has lots of plums ready to pick. Thank you for the lesson i look forward to making plum wine👍👍
I think will be just perfect to drink by Xmas
This is just what I needed. I got a wine-making kit for my birthday recently and I've been dying to make some plum wine. However, the instructions weren't as simple as I'd hoped, so this video filled in the gaps. I may need to get another straining bag, 1g jug and perhaps an acid testing kit before I start, but I already knew this would be a process.
Thanks Charles. I look forward to revisiting this video before I get to work.
Thank you for watching.
Great presentation! I've been homebrewing for 12 yrs but I still like watching others do it to, I'm a bit obsessed. I planted a plum tree this week guess I'll have to wait awhile 😝 got yourself another sub. Happy brewing!
Thank you, and thanks for the sub.
just ask someone for plums while you wait, each tree makes like thousands of them lol I've never met someone who won't share them
Great video! Just harvested a butt load of plums and needed inspiration :)
Have fun removing all those seeds.
Charles, Thanks for the straight forward wine lesson. I woould like to know how much of every ingrediant you used. How much lemon juice, or how much yeast, etc. In the six month taste test, you mentioned "back sweetened". What is that, and how much of sweetness did you use? Thanks, John R.
The ingredients are listed in the description section below the video.
Backsweetening: ruclips.net/video/gOF-VI_oFTk/видео.html
Backsweeten to taste.
Thank you sir.....
Thank you for watching.
You are the Bob Ross of wine making my friend. Educational, creative and relaxing. Thank you!
Glad you enjoy it!
Thank you all the way from Australia! P.S. I like the framed photos in the background.
Thank you. Back in the days when I used to time to have photography as a hobby.
@@DIYFermentation what a coincidence, I've also dabbled in photography - still do, although I use a Micro Four Thirds Camera (Olympus Omd 5mll) I LOVE street photography! Still watching your video, with phone in hand, converting to litres and kilograms, while watching, pausing and writing down the recipe! 😁 God Bless from Perth, Western Australia.
Great! I'll have to try this, thanks
I found your technique very interesting. I started my fermentation journey making beers, ales, and lagers and so I was intrigued by your mesh bags of fruit style. My plums get picked up from the yard, so they are not even close to being that green. I can literally squeeze the pit out. After I perform a triage to remove any questionable bits from the plums, I run them through a juicer . I get separate juice and pulp and it looks a lot nicer. I can blend the pulp and juice for a more uniform mix or use them separately for different projects. Anyway, I like that you would be able to use so much of the fruit with your technique and the pit would be strained out naturally. Thanks for the great video.
Thank you for watching.
Bro if you want something easy and different, try apples. It's really hard to mess those up.
I like that fermenter. Whats the name.
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
I am an affiliate.
I have a baby plum tree, 2 1/2 years old. It started producing fruit right away (love the soft pink flowers in spring too!) - going to make plum wine in the spring/summer - wish me luck (i am nervous)!! thanks so much for video instructions!! :) Stay tuned - lol!! :)
Glad that you have enjoyed my videos. Good Luck.
I just picked about 600 plums That after I separate the bad ones from the good ones and washed and put them in bags
Thank you for sharing.
I'm making plum wine :) thanks 😊
Hope you like it!
Man this guy is so cool.
What are the straining bags you use?
Those are 1 gallon paint straining bags from Lowes.
Is there a reason you didn’t mash or crush the plums, similarly to when making wine from grapes? Instead of just cutting them in cubes? I would think it might extract more sugars and flavor....? Love the channel! Thank you for another great video.
There was no need. The fruit broke down quite a bit during primary fermentation. Not much left to discard.
I didnt see when you added the tea. Was it in the sugar water mix?
It was added after the water came to a boil.
What kind of tea do you use for tannin
Just a regular Lipton tea bag.
Any black tea will do. Personally I use English Breakfast tea.
I use Yorkshire tea, but that's probably hard to come by in the US! When I'm in California, Lipton Breakfast tea is the only brew for an Englishman
What type of yeast did you use? I clicked on the link and it brought me to a 5 pack sample of different kinds. Does it not matter which one?
With that batch I used Red Star Premier Blanc because That's all I had. When I do it again I would I would probably use Red Star Premier Rouge or Premier Classique which are better designed for reds and have lower alcohol potential.
@@DIYFermentation how would you go about making all natural wine with instead of sugar you substitute with 100 organic honey and and no yeast. Depending on the fruit combinations do you think the chances fair well?
@@DIYFermentation please I'd like to hear from you
What type of wine yeast did you use?
Back then I used Red Star Premier Blanc. These days I would use either Red Star Premier Rouge or bread yeast and I no longer use pectic enzyme.
Hi Charles, enjoy watching your videos. Tried a few of your wine making and all turned out to be a success, however i tried makin a plum wine using papaya peel instead of pectic enzyme. I am into the 3rd day of fermentation, just tryed to taste it and it had a very bitter taste. What could be the problem ?
I've read that about the papaya peel having a bitter taste. Perhaps using less peel and you should be able to deal with bitterness when you back sweeten your wine.
Yes will try it next time, i have also crushed the plums in a grinder, could it also be another reason for the bitterness ?
What’s your initial gravity and gravity after fermented
Hydrometer sitting right there and I forgot to include the reading scene. The starting gravity was 1.086 and I let all my wines go dry to 0.990 and backsweeten later.
What is the purpose of tannin?
"They provide texture and mouthfeel to wine as well as a sense of weight and structure"
What do tannins do?
It provides astringency, or mouthfeel to the wine similar to the effect of oak aging has on wine.
Why does it take a year to be ready?
ruclips.net/video/3DunEG1MHZg/видео.html
Is it black amber plum?
Sorry, I don't remember which plums I used.
Did I miss something or did you not use campden tablet
I no longer use campden tablets in my wine making. That is why you will see me either boil, or pour boiling water over the fruit.
Thanks for the reply I understand now
Interesting. Have you had problems with waxy fruit? Would way interfere with any part of the process?
Not with the wax coating on the fruit, but rather with any pesticides and/or wild yeast and bacteria. that is why the fruit is either boiled or covered with boiling water, or treated with campden tablets.
Hi Charles, we are at the beginning of our wine making journey (having a surplus of fruit trees around the house will do that). We’ve found your channel to be both entertaining and a wonderful resource, and would like to contribute so you can continue making more videos- do you have a patreon or something similar?
Thank you very much for helping to support this channel. The channel has a PayPal account to accept your donation: www.paypal.com/donate?hosted_button_id=K8MB7RXX6LBP2
And FYI the Ink on the cardboard on the tea bag is leaching into your tea 🍵
Try some British tea bags they don't come with cardboard attached
Thank you for sharing.
bro, mail me all of the seeds so that I can plant an orchard. Plums usually come back pretty true to seed with only minor variations.
❤
just an FWI for anyone unfamiliar with fermentation. A closed container with yeast and sugar can be dangerous without an air lock. the co2 will need to escape the container or else you could have a big mess on your hands.
Good point. The primary fermenter used in that video has a built-in airlock. But, the point should have been stressed for new viewers.
Note that "organic" is a marketing term that does not actually mean "no chemicals". In fact, organic fruit and vegetables can use easily as much or more pesticides than conventional farming. They just use different chemicals, is all.
On another note, those are pretty firm plums. That probably makes them a bit easier to de-seed than more ripe ones.
Thank you for commenting.
Sorry, this channel does not offer individual winemaking advice.
Amazon & Canva affiliate product information.
As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
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Could have been a lot shorter video! Still, some worthwhile points
Are americans plums always that hard? Aren't plums supposed to be tender and almost as juicy as peaches?😶
The plums may have been bought here in the U.S. but who knows what country they were shipped from. Having my own plum tree would have been nice.
7:01 that's alcohol abuse! 😆
Accidents happen, that's why I wised up and started doing this over the sink.
@@DIYFermentation I love your videos. Thank you for explaining the process 😀
Once you learn it at a basic level, making it better is where you start having fun.
You create more work for yourself than what you need to do to make good wine. I'm all for the fruit and water you describe. The use of the straining bags is nice. Always boil the ingredients, it will kill the wild yeast if there is any. You don't need any tea or what ever the white powder you added. People have been making wine for 1000 years or so without those ingredients. I would leave the plums, lemon, sugar and water in a stainless steel or ceramic container, covered, for at least 2 days. Then pull the plums, and lemons. Use a siphon to fill your fermentation jug and add some wine yeast to it by following the instructions for the yeast. Put an air lock on the jug. When the bubbles stop, your wine is done. You can siphon off the wine. Take care not to put the siphon close to the bottom of the fermentation jug so you don't get any yeast sediment in the bottle. Bottle your wine and enjoy.
No