Plum Wine Stage 2
So here we are, four days after first adding our plums to the plastic barrel and adding water to what will become our plum wine. We’ve stirred them twice a day (well stirred in the morning and given the barrel a good shake in the evening), and today it’s time for these steps:
Four kilos of demerara sugar went into this barrel, three teaspoons of lemon juice, and the sachet of wine yeast. Firstly I stirred the sugar in like crazy – demerara being a bit chunky. Then the lemon juice and yeast – it says don’t bother stirring these in, but as we have so many lumpy plums still floating on top, I decided to stir gently. The floating lumpy bits are the plums that were still slightly unripe I’m guessing – there weren’t many, but enough to coat the surface in a layer of plum.
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