Winery History
Founded in 1984, Stringer's Orchard Winery is family owned and operated. The winery is nestled in Goose Lake Valley with rugged mountains towering to the east and expansive Goose Lake to the west. Freezing temperatures are possible any time of the year due to our 5000 ft. elevation. Not only is the view spectacular, the location is ideal for growing the regions hardy delicacy, the wild plum. It is from this plum that we make our famous wine. We invite you to experience the unique flavors of our dry and sweet wine samplings.
PLUM WINE
Enjoy our wines in a dry or sweet flavor. A description of our plum wine would begin with its beautiful blush color. Its flavor is full and complex with a mix of tart and sweet together.
Enjoy our wines at any setting. A glass before dinner is always a treat! They go well with cheese or pasta dishes, chicken, pork, or roast.
ASSORTED GIFTS
Our gift packs
feature our wines, preserves, syrups and jellies beautifully presented in
miniature handmade wooden crates. You can go to the order form to choose
your items.
HOW TO MAKE PLUM WINE
1. BE PICKY ABOUT YOUR FRUIT. CHOOSE CLEAN RIPE PLUMS, WASH PLUMS AND REMOVE LEAVES.
2. CRUSH PLUMS WITHOUT BREAKING THE SEED AND TRANSFER TO THE PRIMARY FERMENTATION TANK. ADD SUGAR AND WATER JUST TO COVER FRUIT. ADD METABISULFITE TO STERILIZE. WAIT FOR A DAY TO ADD WINE YEAST AND PECTIN ENZYM. PECTIN ENZYM WILL HELP BREAK DOWN THE PLUM AND WILL HELP IN CLARIFYING THE WINE.
FERMENT FOR ABOUT 5 TO 7 DAYS, ON THE SKINS, STIRRING TWICE A DAY. AFTER PRIMARY FERMENTATION, THE WINE SHOULD TURN A NICE RED COLOR AND IS READY TO BE DRAINED OFF INTO A SECONDARY FERMENTER. IT IS IMPORTANT THAT THE CONTAINERS BE FILLED FULL TO ELIMINATE ANY AIR. PLACE A FERMENTATION LOCK ON CONTAINER TO LET GASES ESCAPE AND NOT LET AIR COME IN CONTACT WITH THE WINE. AGE WINE FOR ABOUT 3 MONTHS AND DO A FIRST RACKING. (SEPARATE WINE FROM SEDIMENT) AGAIN, BE SURE THAT CONTAINERS ARE FILLED FULL AFTER RACKING. ADD MORE METABISULFITE TO HELP PRESERVE WINE. AGE WINE AT LEAST A YEAR BEFORE BOTTLING. YOU WILL MOST LIKELY RACK WINE A SECOND TIME.
HOW MUCH TO ADD
PLUMS: 4-5 LBS PLUMS PER GALLON
SUGAR: 2-3 LBS /GALLON ( SUGAR SHOULD BE HEATED INTO A SYRUP BEFORE ADDING. A RECIPE FOR SYRUP CAN BE FOUND ON THE BAG IT COMES IN.)
GOOD LUCK . WINE IS FUN ESPECIALLY WHEN SHARED WITH FRIENDS.