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Ingredients
- 4 kg damson plums (freeze and thaw out to remove pits and improve juice extraction)
- 2 kg strawberries
- 16 kg (1 case) palomino grapes
- 1/2 lt red grape concentrate
- 15 lt water
- 1 Tbsp. pectic enzyme
- 2 tsp nutrient
- 1 tsp sulfite crystals
- 1 pkt wine yeast (use Lalvin D 47 or possibly
- Â Â Sugar to SG 1.095
- Â Â Acid blend 'B' to 3.8 sulphuric
Directions
- Chop fruit and add in to crushed grapes. Put into primary fermentor and stir in all ingredients except yeast. Make SG and Acidity adjustments, cover primary and let sit 24hrs.
- Sprinkle yeast and let sit undisturbed on surface for 2 hrs. Then, stir vigorously and cover primary. Stir several times per day till Specific Gravity reaches 1.030 (4 to 5 days). Squeeze juice from ferment (I use my hands and a stainless steel colander) and place into glass secondary. Attach airlock.
- When fermentation is complete (S.G. 1.000 or possibly lower / 15-20 days) rack off sediment into clean secondary and reattach airlock. Rack every 7-8 weeks and add in 0.1 gr/l. sulfite crystals during aging (6-7 months). Add in 0.5 tsp sulfite crystals before bottling. If you desire a sweeter wine, at this point can add in 1.5 tsp stabilizer and a solution of 30 gr/l. dissolved sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 16890g | |
| Calories 643 | |
| Calories from Fat 50 | 8% |
| Total Fat 5.93g | 7% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 641mg | 27% |
| Potassium 2935mg | 84% |
| Total Carbs 152.21g | 41% |
| Dietary Fiber 37.6g | 125% |
| Sugars 99.76g | 67% |
| Protein 14.55g | 23% |
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