Thread: Homemade Country Wine Production

I'm picking in overdrive right now all kinds of fruit.



I already processed 2 buckets of Burgundy Plums and they are in the freezer. I took some supporting pictures to show how I pack my harvest for Fermentation during winter. I wash all the fruit with the bleach solution Mr Keller says to use for peaches then pit the fruit before vacuum bagging. Going off the new process (stuff as much fruit as I can) recipe suggested here by the guys I plan on using 30 pounds of burgundy plums in a 6 gallon batch of wine. Same proportions for the yellow plums but just a 3 gallon batch.



The fruit in the sink is Sweet Treat Plurreys and the fruit in the bowl is Candy Heart Plurreys. The Candy Hearts that split will be made into jelly but the real deal with these Plurreys is fresh eating. Plurreys are a Plum-Cherry cross. Awesome tasting fruit. I will make a Sweet Treat Plurrey wine this fall as this is only half of the harvest off my tree.

Lots of fruits! Yum

Originally Posted by SuperDave336

Lots of fruits! Yum

Rain is daily now. I'm concerned if I don't pick the fruit the excess water may ruin the crop. I will be seeing plums in my sleep tonight.

My thumb is in such bad shape from the Paring Knife I had to wrap it in electrical tape to process plums today.



I put up in the freezer 5 bags like these of Burgundy plums. I still have hundreds on the trees. I have enough for 30 bottles if wine now but if the freezer space holds out I may make a Reserve Batch with double fruit.

I keep producing much more Lime juice than we can use and had a batch of Meyer Lemon wine come out just like Lemoncello. I'm going to try to make a batch of Limoncello thru fermentation not adding a bunch of Vodka. I don't care for Vodka at all.



16 cups of Lime juice (8 Key Lime & 8 Persian Lime)
1 container of White Grape Concentrate
10 pounds of Sugar
Pectic Enzyme
Yeast Nutrient
Fermoplus
Go Ferm
EC-1118 Yeast
Distilled water to the 5 gallon mark

The starting specific gravity was only 1.192 so I will have to step feed this fermentation to get the alcohol percentage up where I like it. I'm shooting for a beverage to drink over ice when it's very hot outside.

Abd what alc percentage are you trying to obtain, just curious. Over ice sounds great.

You got a heck of an orchard. Lots of great fruit. Love it. My orange trees are pretty much dead. We had three, and a big grape fruit tree. They were big producers when we moved down here about 10 years ago. But now, they are dying from that Citrus Greening disease/fungi that's plagued all Florida Citrus. I gotta find another fruit tree to grow, preferably fast growing. My Banana trees I've planed are doing well, but my Nectarine trees, not so much. Your taped up burgundy colored thumb shows you "got fruit".

Originally Posted by Slab

Abd what alc percentage are you trying to obtain, just curious. Over ice sounds great.

The Citrus wines I push up to 17%-18% or higher. Drinking over ice the Lemon & Mandarin blend turns into a Hard Lemonade type. The latest citrus wines have a much stronger taste than what you tasted so over ice it is a really refreshing adult beverage. Summers are so hot & sticky, the wine with ice cuts that a bit.

Originally Posted by Slab

You got a heck of an orchard. Lots of great fruit. Love it. My orange trees are pretty much dead. We had three, and a big grape fruit tree. They were big producers when we moved down here about 10 years ago. But now, they are dying from that Citrus Greening disease/fungi that's plagued all Florida Citrus.

I just watched one of the Florida Test Stations has a citrus tree that even infected with the greening is not dying & producing lots of fruit. They have now propagated the tree into groves and that test is going on. Downside is it most likely will not be released for 8-10 years or more.