After 7 days we moved the Plum Wine from the primary fermentor to the secondary/Carboy.This is called 'Racking the wine.' Already the fermentation has slowed but I have a very busy week including a track day with Capt Beachit of http://www.hookedondriving.com/ and the California debut of the Ferrari Italia at Laguna Seca tomorrow so I won't have much spare time during the week. Leaving the wine to long in the primary can result in off flavors and bitterness in the finished wine.
The close up foto is of the cap with clear signs of fermentation bubbles. The top foto is of the racked wine in a carboy all ready for secondary fermentation which should last about one month. At this point the wine has a pleasant flavor with hints of the citrus trees that are the plum tree's neighbors.
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