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Receta Madeira Plum Wine

Name: Madeira Plum Wine
Ingredients: 12 lb fresh ripe plums; 1 quart white grape concentrate; 1 lb dry figs (minced); 10 lb sugar; 6 quart warm water; 2 tsp yeast nutrient; 2 tsp pectic enzyme; 2 tsp liquid tannin; 8 x campden tablets (crushed); 8 quart cool water; 1 pkt sherry yeast or possibly wine yeast with a high alcohol tolerance; 1 quart sugar syrup bentonite finings; 1 ounce sinatin 17; 1/4 tsp sulphite crystals; 10 ounce wine conditioner

de Global Cookbook

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Ingredientes

12 lb fresh ripe plums
1 quart white grape concentrate
1 lb dry figs (minced)
10 lb sugar
6 quart warm water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp liquid tannin
8 x campden tablets (crushed)
8 quart cool water
1 pkt sherry yeast or possibly wine yeast with a high alcohol tolerance
1 quart sugar syrup bentonite finings
1 ounce sinatin 17
1/4 tsp sulphite crystals
10 ounce wine conditioner

Direcciones

Basic 10+ fine straining bag and estufa; fine filter pads Primary Sequence:1. Halve the plums and remove the pits.
2. Place the plums, minced figs, and grape concentrate in the primary fermentor. Add in the warm water and sugar.
3. Stir thoroughly till all the sugar is dissolved.
4. Add in the next 5 ingredients. Mix well.
5. Check, and if necessary adjust, the temperature of the must. It should be 75F (23C).
6. Add in the yeast to a hot c. of water. Let stand for 10 min. Stir in.
7. Cover the fermentor with a plastic sheet; tie down. Keep in a hot place [75F(23C)]. After 24 hrs, check which fermentation has begun. Foam should be visible on the surface and/or possibly bubbles should be audible.
8. Stir twice daily to keep the floating fruit moist.
9. Check the specific gravity (SG) every other day.
Secondary Sequence:10. When the SG reaches 1.020, scoop the plums and figs into a fine mesh straining bag and squeeze the juice very gently into the fermentor. Take care not to force any fig seeds through the mesh. Throw away the pulp.
11. Rack into a clean carboy. Top up with cool tap water.
12. Attach fermentation lock.
13. Move to a cooler location, ideally 65F (18C).
14. After 10 days or possibly at SG 1.000, whichever comes first, rack into a clean carboy. Add in one half of the sugar syrup. Top up with cool tap water.
15. When SG reaches 1.000, add in the remaing half of the sugar syrup. Continue to ferment in a hot place till fermentation stops.
16. Add in finings. Let rest 10 days.
17. Rack into a clean carboy. Don't top up.
18. Attach fermentation lock.
19. Place in an estufa and bake for 3 months.
20. Filter into a clean carboy.
21. Add in 1/4 tsp of sulphite crystals dissolved in a small amount of water. Add in the Sinatin 17. Top up with cool tap water.
22. Bulk age 3 months.
23. Before bottling, check SG. If it is below 1.000, add in the wine conditioner.
24. Bottle.
25. Bottle age a minimum of 1 year.