Pluot wine

26 Sep

Ever heard of a pluot? Neither had I until I saw a plum-like fruit marketed towards children as “Dino Eggs” due to their size and their speckled, reptile-egg like colouring.  When I researched it I discovered it was a hybrid developed in the 1980s from plums and apricots (around 80% plum and 20% apricot) and that there are several varieties of pluots available. The local store was selling a variety with a name I loved, “Flavour Grenade”.  Since it is closest to plum, I used a plum recipe:

5lbs pluots

Sugar to SG 1.100 (Around 3C-ish)

1 1/2 tsp acid blend

1 tsp pectic enzyme

1/4 tsp yeast energizer

1/8 tsp grape tannin

1 Campden tablet, crushed

Lalvin 71B-1112 yeast (You could use Lalvin K1-V1116 if you wanted)

water to 4 l

Bentonite (around 2 tbsp)

I juiced the pluots with the Champion juicer. If you don’t have the best home juicer available, don’t despair: you can merely chop the fruit (removing the pits) and place them in the primary. Pour 1 kettle of boiling water over them. Add sugar, stir until dissolved and let sit until cool.

Once the pluots were juiced, I added the sugar and everything else but the yeast. Let stand 24 hrs to let the Campden tablet do its magic. Pitch yeast when the temperature is within range.

Cover, stir, and ferment to desired SG (in this case 0.990)

Racked into carboy. Bentonite added.

Nov. 3/11. Racked and clearing wonderfully.

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