[punatic]

I have probably close to 20 lbs of plumbs (sorry, seems like it should be spelled that way) put them in the freezer  and intend to make the wine next Saturday.

Do they look like this?

[euge]

Pluuuummmmms.

[bluesman]

I feel plumb dumb.

At least your name isn't Bob.


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I am here: http://tapatalk.com/map.php?uguhpi

[tubercle]

Lol. I meant to type "cyanide" and it came out as "carcinogen". More coffee next time.  so, any one ever make a plumb wine before? Thoughts on "grape tannin"?

 I have made a lot of plum wine over the years. It's very light so be careful with grape tannin, it will have a bitter after taste if too much is used. It can be "thin" also. A can or 2 of white grape frozen concentrate will help with that (no preservatives!!!).

 I make it slightly on the sweet side - just enough so the fruit flavor comes through well.

[majorvices]

I have probably close to 20 lbs of plumbs (sorry, seems like it should be spelled that way) put them in the freezer  and intend to make the wine next Saturday.

Do they look like this?

Sorta.

 Ya know, I'm starting to think now I know why I got no results on the search. 

[majorvices]

I feel plumb dumb.

At least your name isn't Bob.


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I am here: http://tapatalk.com/map.php?uguhpi

Actually, it's Bomb.

[majorvices]

Lol. I meant to type "cyanide" and it came out as "carcinogen". More coffee next time.  so, any one ever make a plumb wine before? Thoughts on "grape tannin"?

 I have made a lot of plum wine over the years. It's very light so be careful with grape tannin, it will have a bitter after taste if too much is used. It can be "thin" also. A can or 2 of white grape frozen concentrate will help with that (no preservatives!!!).

 I make it slightly on the sweet side - just enough so the fruit flavor comes through well.

Thanks, bro. So, should I leave out the tannin? How high SG do you target for yours?

[tubercle]

Lol. I meant to type "cyanide" and it came out as "carcinogen". More coffee next time.  so, any one ever make a plumb wine before? Thoughts on "grape tannin"?

 I have made a lot of plum wine over the years. It's very light so be careful with grape tannin, it will have a bitter after taste if too much is used. It can be "thin" also. A can or 2 of white grape frozen concentrate will help with that (no preservatives!!!).

 I make it slightly on the sweet side - just enough so the fruit flavor comes through well.

Thanks, bro. So, should I leave out the tannin? How high SG do you target for yours?

 I leave out the tannin. There is enough for me from the plum skins. I target 12.5 - 13%. Thats enough alcohol to preserve it but not to much to make it hot tasting. It ages very well and smooths out nicely in about 6 months.

[The Professor]

...Most of it would be at least 15 or 20 years old and it had the most amazing port profile of anything I've ever tasted.  I dearly wish I'd been smarter and kept a few cases.  It was fairly sweet (he'd add supplemental sugar) and with the slight oxidation and aging it was fantastic.  It had a lot of sediment but with a careful pour you could get 98% of the wine out of the bottle.  Stupid me tossed it all

You tossed it ALL???
That's alcohol abuse.

[Joe Sr.]

Fun facts to know and share:

Plumbing has its roots in the Latin word plumbum - translation =  lead.  Lead is malleable and the Romans used it for making water pipes.  Hence the atomic symbol for the element lead is Pb.

There you go again with the etymological rants...

I'm tempted to use the cheesy face thing, but I've never used them and don't intend to start.

[punatic]

Fun facts to know and share:

Plumbing has its roots in the Latin word plumbum - translation =  lead.  Lead is malleable and the Romans used it for making water pipes.  Hence the atomic symbol for the element lead is Pb.

There you go again with the etymological rants...

I'm tempted to use the cheesy face thing, but I've never used them and don't intend to start.

And I bet you like Japanese plum wine too...