Part 1 of my prune wine experiment-adventure can be found here.
The prune-raisin mix. Doesn’t it look appetizing?
Now it’s time to move the prune-raisin mixture to a bottle. Before that can be done, the juice has to be pressed out of the fruit. Here’s our handy-dandy wine press.
I scooped the prunes and raisins into the net bag. We ended up with about 5 1/2 cups of juice after all the scooping. We then strained the juice.
The Wine Maker used a hydrometer to measure the amount of sugar in the juice and so we could have a base number for the alcohol percentage. To learn more about how and why hydrometers are used in wine making, check out this link I found or use your google skills. At this point, the juice measured 13% alcohol and 25% sugar.
To the juice, we added 3 cups of sugar, yeast and water to fill up the jug. The brown stuff on top of the sugar is must (which is the prune and raisin skin and pulp).
Before putting the airlock on the bottle, we measured the sugar and alcohol levels again– 17% sugar and 9% alcohol. An airlock prevents oxygen from entering the bottle and also gases to escape during the fermentation process. We’ll let the juice work for at least 30 days.
- I’m still curious to see what the final color of the wine will be. Will it remain murky brown or lighten up?
- I’m already thinking of what kind of wine to make next.