Lum's Down and Dirty Winemaking Thread

[Lumenari]

Thank you for posting this!

We’ve made several different wines and only had one batch that tasted good. I’m about to go dump out the sad plum wine my other half made and try to make some your way!

A plum wine is hard to do the conventional way, because it ends up pretty tasteless.

Maceration is the key with plums... let the must sit a month or two before straining and you will be amazed at the difference.

Also, it you double ferment throw a vanilla bean in there.

It gives it an incredible backflavor.