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The story of too many plums: 10 gallons of plum wine
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I got my hands on a steam juicer to help cope with the amount of plums I have harvested this year. I have picked well over 250 pounds of them. Preserving them as syrups and jams barely uses any in comparison to juicing.
The Montrachet Yeast recipe
- 5 gallons plum juice
- Added sugar till it reached 1.096 SG or 22.9 Brix
- 5 Campden tablets after juicing
- 3 tsp pectin enzyme
- 5 tsp yeast nutrient
- Red Star Premier Classique yeast
- pH 3.7 with pH probe
The Cote Des Blancs recipe
- 5 gallons plum juice
- Added sugar till it reached 1.096 SG or 22.9 Brix
- 5 Campden tablets after juicing
- 3 tsp pectin enzyme
- 6 tsp yeast nutrient
- Red Star Cote Des Blancs yeast
- pH 3.6 with pH probe
Cote Des Blanc yeast - Unpitched
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- 2 years ago
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