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Ingredients
- 12 lb fresh ripe plums
- 1 quart white grape concentrate
- 1 lb dry figs (minced)
- 10 lb sugar
- 6 quart warm water
- 2 tsp yeast nutrient
- 2 tsp pectic enzyme
- 2 tsp liquid tannin
- 8 x campden tablets (crushed)
- 8 quart cool water
- 1 pkt sherry yeast or possibly wine yeast with a high alcohol tolerance
- 1 quart sugar syrup bentonite finings
- 1 ounce sinatin 17
- 1/4 tsp sulphite crystals
- 10 ounce wine conditioner
Directions
- Basic 10+ fine straining bag and estufa; fine filter pads Primary Sequence:1. Halve the plums and remove the pits.
- 2. Place the plums, minced figs, and grape concentrate in the primary fermentor. Add in the warm water and sugar.
- 3. Stir thoroughly till all the sugar is dissolved.
- 4. Add in the next 5 ingredients. Mix well.
- 5. Check, and if necessary adjust, the temperature of the must. It should be 75F (23C).
- 6. Add in the yeast to a hot c. of water. Let stand for 10 min. Stir in.
- 7. Cover the fermentor with a plastic sheet; tie down. Keep in a hot place [75F(23C)]. After 24 hrs, check which fermentation has begun. Foam should be visible on the surface and/or possibly bubbles should be audible.
- 8. Stir twice daily to keep the floating fruit moist.
- 9. Check the specific gravity (SG) every other day.
- Secondary Sequence:10. When the SG reaches 1.020, scoop the plums and figs into a fine mesh straining bag and squeeze the juice very gently into the fermentor. Take care not to force any fig seeds through the mesh. Throw away the pulp.
- 11. Rack into a clean carboy. Top up with cool tap water.
- 12. Attach fermentation lock.
- 13. Move to a cooler location, ideally 65F (18C).
- 14. After 10 days or possibly at SG 1.000, whichever comes first, rack into a clean carboy. Add in one half of the sugar syrup. Top up with cool tap water.
- 15. When SG reaches 1.000, add in the remaing half of the sugar syrup. Continue to ferment in a hot place till fermentation stops.
- 16. Add in finings. Let rest 10 days.
- 17. Rack into a clean carboy. Don't top up.
- 18. Attach fermentation lock.
- 19. Place in an estufa and bake for 3 months.
- 20. Filter into a clean carboy.
- 21. Add in 1/4 tsp of sulphite crystals dissolved in a small amount of water. Add in the Sinatin 17. Top up with cool tap water.
- 22. Bulk age 3 months.
- 23. Before bottling, check SG. If it is below 1.000, add in the wine conditioner.
- 24. Bottle.
- 25. Bottle age a minimum of 1 year.
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