My Basil Leaf Plum Wine Recipe

Makes 5liters or abut 1.3 Galons

17.5 Pounds of Black Ruby Japanese Plums

1 Package Wine Yeast (EC1118) OR (Premier Blanc)

4 Cups Raw Sugar (For Higher Stronger Alcohol Content Use Regular Granular Sugar & 2 Packages of Wine Yeast)

2 Cups Distilled Or Sterilized Water

Notes:

Always Remember-1). Don't over complicate the wine making process which has been around for thousands of years!

2). Hi quality ingredients=high quality wine

Primary Fermentation:

Allow the sugar water mixture to cool to finger warm before adding the yeast. If the water sugar mixture is too hot it will kill the yeast cells AND RUIN YOUR WINE

1). Sterilization of tools and equipment used to make and store wine is essential to making good wine and keeping out bacteria causing mold

which can ruin all your hard work-trust me I've learned from experience!! I prefer using boiling water method of sterilization similar to the canning of fruit to sterilize my wine bottles and other equipment that way my wine is ORGANIC from start to finish!! No Chemicals.

2). The 4 cups of Raw Sugar and 2 cups of Distilled or Sterilized water are added in small amounts over the 5 days of primary fermentation giving the yeast the chance to metabolize sugars through a process of anaerobic metabolism, also known as “fermentation”.

3). Must (from the Latin vinum mustum, "young wine") is freshly crushed fruit juice. During the days of primary fermentation the MUST should be stirred 3 times daily to oxygenate the yeast cells helping them to multiply in number. Primary fermentation will take three to five days and produced 70% of the wine's alcohol while secondary fermentation takes up to two weeks just to get the last 30%.

Secondary Fermentation:

When using a clamp lid jar with rubber seal (like I used in the video) you must re-leave the pressure build up of co2 gas every 4-6 hours