2007 Wild Plum Wine from my own tree...with pics

General Homebrew Discussion
1

Well I had this bottle in the fridge long time now…and the wine is going on
5 years old…I gotta tell you I crown capped this champagne bottle…
Pssssssssssst it went and out came lots of bubbles…I grabbed the wine flute
and poured a little in the glass let it simmer in the atm a bit and took a sniff…
kind of smelled musty like my root cellar but not totally repugnant…
laced with aroma of the fruit.  Well what a journey it’s been and I can show you
better than I can tell you so here is the pic of the stuff 4 years ago in the carboy.

PlumWineFining.jpg
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And today I poured a sample of the trees fruit preserved these long years in the bottle
and got this appearance…nice and dry with a spritzy long lasting carbonation bite…
reminescent of the fruit…almost sour but not overly.

PlumWine2007in2011.jpg
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I had only been brewing beer about a year by this time…and had been doing odd ferments
up until 2007,so please don’t flame me for posting about wine … :slight_smile:

2

Dude that looks and sounds good. I have some ginger cider form 4 years ago. Very much like a chardonnay.

3

Now you have given me the idea for another odd ferment…ginger/jaggery/spruce berry…juice…lol  :-*

4

Plum is about the best fruit to make wine with as far as I’m concerned.  I just made a pluot wine as a demo for a winemaking class, and it has a nice color.

5

Looks good!  I just made Blueberry Wine with my wife for the second time this summer.  We pick the blueberries around my parent’s house in the Upper Pennisula, Michigan and last year’s tasted great and we have no more left :frowning:  This year I made it a little stronger (higher OG) and I made 6 gallons instead of 5.  However, wine making can really test your patience compared to brewing.

6

That sounds delicious. :stuck_out_tongue:

7

Did you prime the bottles, or was the fizz from residual fermentation?

8

I recently opened the last bottle of a cyser I made in 2007. It was really nice. It does test ones patience to wait it out like that but boy can it be amazing! I also got to sample a bottle of barley wine I made in 2007 this summer (it’s back east in Vermont, well the one bottle left is) and that was amazing, like good old whisky. Love old brews

9

If I recall correctly I believe that I did put some priming sugar into them…
Edit: I posted it over yonder before the great  migration…do a search for plum by me as the author…
Yeah I added Corn syrup and some fresh Eau De Vie liquid culture to the bottles…the sulfur
notes described early on, have left and altho it does not have a good bouquet, it is not repugnant either.