As you already have an auto-siphon, a much less labour- intensive way to go about it nd to get a better quality wine is to siphon it without filtering, but add a ‘sleeve’ of cheesecloth (single layer) around your auto-siphon. It’ll keep big bots out. Clean your fermenter, siphon the wine back i to the carboy. You can even do this before the fermentation process is completely finished (I’d even recommend it). Let it sit for a while longer, more yeast will fall out. Yeast particles are microscopic, you can’t filter those out without a micro-filter from a brewing store. Once your hydrometer doesn’t budge anymore between two readings separated by 3-7 days and your wine has cleared as much as it will clear, siphon again. Back sweeten to taste and either stabilise chemically or pasteurise (there are videos on that, one of which can be found on the channel called CS Brews) after bottling, or, if you want it fizzy, bottle condition it using the test bottle method and then pasteurise. Let it age and enjoy it. If you don’t enjoy drinking the bit of yeast at the bottom of your bottles, it’s not even going to be more loss, as you’ll be leaving some wine-and-lees at the bottom of each bottle and those small losses add up too. Your loss will probably be identical or lower using this method. Plums and other stone feuit contain a lot of pectin, so it probably will never completely clear (pectic haze). If you don’t mind that, that’s okay. Of you’d rather have a completely clear wine, add pectic enzyme prior to fermentation, or double the dose post fermentation. Add a clip to your auto-siphon’s hose or invest in a bottling want (costs just a few dollars). Makes bottling easier and less labour-intensive… and again, less introduction of oxygen. Not filtering the way you do means you’re not introducing as much oxygen, and oxygen post-fermentation has two risks: oxidised wine and possible infection with acetobacter, which turns wine into vinegar. I’ve been making wines, meads and ciders on a shoestring budget for over 30 years now (closer to 34).

If you want to make it clearer, you could re-rack it after the primary ferment, and add finings (which i believe is glycerin) wait about 48 hours then bottle it - will clear it right up when you add the finings and drop all that yeast right out of suspension to the bottom of the carboy. Time is your friend with country wines. I like my wine sweet, so i add TONS of sugar, to the equivalent of about 18% on the hydrometer, and use a yeast which only goes to 13% so theres some sweetness left after the wine is done.

I absolutley love watching your videos. Thank you for sharing with all of us.

Your cider video got me into brewing. It’s awesome your back at it!

Love your brewing videos!!!

Man I love this guy. Like a big ol fabulous Santa.

Awesome and entertaining!

Very fun video! Thank you so much. I don't know what it is about plums as a base fruit for brewing but I'm obsessed! Have to try it out.

Stay safe big man!

Man when you make beer and wine it’s the greatest videos

Making our own plum wine right meow, although technically they are Montana pluots. Cant wait to see if it turns out half as good as this looks 😊

oh my, I do believe I've had a touch too much of the Dowager Lady Ursula's home made Geesbury Woon......let me know when the plum wine is ready.....

I’m going to use wild plumbs. Is it necessary to remove the seed? If so can I cook them and run them through colander and then use the juice and pulp? Similar to making jamb.

Well it wasn't as long as it was when you posted on Facebook but still a great video. I adjust on the fly all the time. Kind of have to. Something that may make your life easier next time empty out some of your water from the jug then add the sugar you want to put in the wine toyour 1 gallon water bottle and shake it up to mix it then it will be a lot easier to mix into the wine. I have had to pick up 5 gallons of liquid many times and my back just doesn't like it anymore. Lol so i have found that a lot easier and faster. Great video. I love these ones.

Wow you are very clean

What I did is I turned all of my plums into sauce then I heated it up on the stove and then poured it into a old sunny D jug and added my bakers yeast and with in the first hour or 2 my wine wash was starting to ferment so I'll see how it'll tast without the added sugar

Should cold crash it save alot of filtering and clearer

I got 2 huge unopened bags of prunes, could I use them to make wine?

Great video! This is not something I'm ever likely to do, but it was a lot of fun watching. Thanks!

Is it okay if i just use the plum juice to make it rather than adding the flesh and skin to the fermentation?

Star san breaks down to salt water after fermentation.

If you separate into multiple channels separating cooking, brewing, etc. you'll get more distribution on your channel for new subscribers. If you're monetized that is.

Is that Santa Claus?

ewww