How long to ferment plum wine
Plum wine is a type of fruit wine made from plums. The alcohol content of plum wine varies depending on the length of fermentation, with plum winesfermented for longer periods of time having a higher alcohol content.
Plum wines can be made from either fresh or frozen plums, and the fermentation process can take anywhere from two weeks to two months. The sugar content of the plums will determine the sweetness of the wine, with sweeter plums yielding sweeter wines.
For a dry plum wine, fermentation should be allowed to continue until all the sugar has been converted to alcohol. This can take up to two months, and the finished wine will have an alcohol content of around 14%.
If you are looking for a sweeter plum wine, fermentation can be halted after two weeks. This will result in a wine with an alcohol content of around 6-8%, and a sweetness that is determined by the sugar content of the plums used.
No matter what the final alcohol content, all plum wines should be aged for at least six months before being consumed. This will allow the flavors to mellow and develop, and will result in a more enjoyable wine..Published here
Tannins in plums and how they contribute to wine
Tannins are a type of polyphenol, which are compounds that can be found in the skins, seeds, and stems of fruits. In wine, tannins contribute to the astringency, structure, and longevity of the wine. Tannins add bitterness and a “drying” sensation to the wine, and can make the wine taste “unripe”. The presence of tannins can also make a wine feel “smooth” or “velvety”.
Tannins are found in high concentration in the skins of red grapes, which is why red wines typically have more tannins than white wines. The tannins in grape skins are released into the wine during the fermentation process. Tannins can also be found in oak barrels, which is why wine that has been aged in oak often has more tannins than wine that has not.
The amount of tannins in a wine is directly related to the length of time the wine is in contact with the grape skins. For example, a wine that is made with grape skins that are removed after just a few hours of fermentation will have fewer tannins than a wine that is made with grape skins that are left in contact with the wine for the entire fermentation process.
The age of a wine also plays a role in the level of tannins present. As a wine ages, the tannins begin to polymerize, which makes them smaller and less astringent. This is why younger wines tend to be more tannic than older wines.
The type of grape also affects the level of tannins in a wine. For example, Cabernet Sauvignon grapes have thicker skins than Merlot grapes, so a wine made with Cabernet Sauvignon grapes will typically have more tannins than a wine made with Merlot grapes.
So, how do tannins contribute to the flavor of wine? Tannins add bitterness and a “drying” sensation to the wine, and can make the wine taste “unripe”. The presence of tannins can also make a wine feel “smooth” or “velvety”. The amount of tannins in a wine is directly related to the length of time the wine is in contact with the grape skins. The age of a wine also plays a role in the level of tannins present. As a wine ages, the tannins begin to polymerize, which makes them smaller and less astringent. This is why younger wines tend to be more tannic than older wines. The type of grape also affects the level of tannins in a wine. For example, Cabernet Sauvignon grapes have thicker skins than Merlot grapes, so a wine made with Cabernet Sauvignon grapes will typically have more tannins than a wine made with Merlot grapes.
We used howtomakewinefromgrapes.com to write this article about how to make plum wine. Citation.