breed by Archive Seed Bank
Here you can find all info about Plum Wine from Archive Seed Bank. If you are searching for information about Plum Wine from Archive Seed Bank, check out our Basic Infos, Lineage / Genealogy or Hybrids / Crossbreeds for this cannabis variety here at this page and follow the links to get even more information. If you have any personal experiences with growing or consuming this cannabis variety, please use the upload links to add them to the database!
Basic / Breeders Info
Plum Wine is a unknown variety from Archive Seed Bank and can be cultivated indoors (where the plants will need a flowering time of ±70 days ) and outdoors . Archive Seed Banks Plum Wine is a THC dominant variety and is/was never available as feminized seeds.
Archive Seed Banks Plum Wine Description
Flower Cycle: 70 Days
Stringent jelly belly blueberry pop tart terps and that undeniable kush funk. This stuff REEKS in such a good way. One of my oldest growing friends absolutely loves this herb, and he has grown and consumed everything cultivated by Archive for the last decade or more. It’s that good. Taking the best characteristics of the Colorado FLO, but fixing all the problems. The FLO’s leafy low resin coverage is fixed, the exact goal of this project. Increased resin coverage, LOUD blueberry incensed funk, and the low calyx to leaf ratio of the Dosidos line makes the Plum Wine an absolute pleasure to cultivate and consume.
Plum Wine Lineage / Genealogy
- Plum Wine »»» Flo Colorado cut x Dosidos
- Flo Colorado cut F5,6
- »»» Floral Line F2 x Floral Line F2 F5,6
- Floral Line F2
- »»» Purple Thai x Afghani
- Purple Thai
- »»» H.O.G. x Chocolate Thai
- Mexico »»» Sativa
- Chocolate Thai
- Thailand »»» Sativa
- Afghanistan Probably Indica »»» Indica
- Floral Line F2 (specified above)
- »»» OGKB x Face/Off OG BX1
- OGKB Probably
- »»» Girl Scout Cookies x Unknown Strain Probably
- Girl Scout Cookies
- »»» F1 Durban x OG Kush South Florida
- F1 Durban S1
- Cherry Pie Kush
- »»» Durban Poison x Chemdawg Mendocino
- Durban Poison IBL
- Africa Durban »»» Sativa
- Chemdawg Mendocino (specified above)
- Cherry Pie Kush
- OG Kush South Florida Probably
- »»» Chemdawg x
- Lemon Thai x Hindu Kush, Pakistan
- Lemon Thai »»» Sativa
- Hindu Kush, Pakistan »»» Indica
- Unknown Indica »»» Indica
- »»» Chemdawg x
- Unknown Strain
- Face/Off OG BX1
x Face-Off OG Kush
- Unknown Strain #32 x Face-Off OG Kush
- Unknown Strain #32 »»» Unknown Strain
- Face-Off OG Kush
- OG Kush Selfed (specified above)
- Face-Off OG Kush (specified above)
Map of the Plum Wine Family Tree
Plum Wine Hybrids & Crossbreeds
Map of the Plum Wine Descendants
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Plum Wine breed by Archive Seed Bank Here you can find all info about Plum Wine from Archive Seed Bank . If you are searching for information about Plum Wine from Archive Seed Bank, check
This recipe makes a 1 gallon batch, If a larger batch is desired, all ingredients will scale proportionately.
***Note that 1 pack of yeast would be enough for 6 gallons.
0.5 tsp. Acid Blend
0.5 tsp. Pectic Enzyme
1 tsp. Yeast Nutrient
1 Campden Tablet
1 pack Red Star Cotes de Blanc wine yeast
Primary fermenter, stirring spoon, hydrometer, straining bag, siphon tubing kit, 1 gallon carboy or jug, an airlock and bung. A thermometer and brewing belt may be used to monitor and control temperature.
Helpful hint: make sure all equipment (i.e. stirring spoon, etc.) is sterilized. Contaminated equipment can ruin the quality of the juice and the ending product.
Stage 1: Preparation
Wash plums, drain and remove stones. Cut into smaller pieces. Using the nylon straining bag mash and strain juice into primary fermenter. As juice is extracted, immediately add Campden tablet to prevent spoilage and browning. Keeping all pulp in bag, tie top and place in primary. Add water and all remaining ingredients, except yeast. Stir well. Cover primary fermenter. Wait 24 hours, then add prepared yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water. This water is to not exceed 104 degrees Fahrenheit. Stir contents of yeast packet into warm water and be sure to break up any clumps. Let mixture stand in cup for 15 minutes. Bubbling or increase in mixture size is a good sign of rehydration. Add an equal part of juice to the hydrated yeast mixture and let stand for 15 minutes. Pour yeast mixture into bucket and stir gently. Next, measure and record the Specific Gravity and temperature to establish a fermentation starting point. Recording your S.G. and temperature in a log will be helpful especially if you would like to duplicate your results next season.
***Place primary fermenter with lid lightly on (can use a cheese cloth or clean hair net over bucket) and in a location, that is 65-75 Degrees Fahrenheit.
Consistent stirring: Stir gently twice daily for 5 minutes. Stir once in the morning and once in the evening. Continue to monitor the yeast activity (bubbling, foaming, etc.) that is most active in this stage. Readings of S.G. decrease as sugar converts to alcohol.
Stage 2: Secondary Fermentation
Once the vigorous fermentation has subsided, rack to the secondary fermentation vessel, a one gallon carboy or jug, gently press the fruit to extract remaining wine, and fit the airlock with bung in the opening. Although yeast activity will decrease as the fermentation process proceeds, the process will continue on in this phase.
S.G. Monitoring: Check S.G.: if 0.990-0.996 the wine will be dry, if 1.000 it will be medium- sweet, if greater than 1.000 it will be a sweet wine. Allow fermentation to continue longer if needed for desired dryness. You should taste the wine to find the dryness or sweetness level that is desired. When the wine is ready, proceed to stabilization. Remember temperature controls the rate of fermentation, cool temperature will extend days required for fermenting your wine or stop the process prematurely leading to problem wine.
Stage 3: Stabilization
Stabilize the racked wine to the STERILIZED plastic bucket or carboy, and add stabilizer (potassium metabisulfate and potassium sorbate). Dilute the contents with some wine from your carboy. Pour contents on the bottom of the bucket or carboy. Next, rack the rest of the wine, leaving dead yeast and sediment behind. (Note: further fermentation will not occur after this step). Stir to de-gas the wine before final stabilizing and clearing.
If transferring to a bucket, STERILIZE the carboy and refill with stabilized wine to the top (it is essential to fill the carboy to the top with no room for air), fit airlock and place in a cool area. Make sure the carboy is topped off. Wine exposure to oxygen can oxidize the wine and cause spoilage. Go by the “thumb rule”-there should not be any empty space beyond the length of your thumb from the opening of the carboy. Fix the air lock and bung. When siphoning wine, make sure the wine that needs to be racked is higher than the new, sterilized, vessel.
Stage 4: Aging / Bottling
Store the wine in a dry, cool place for 35 to 45 days to allow further stabilization. You should notice the wine clearing and sediment collecting on the bottom of the carboy. Repeat the racking process several times every 35-45 days to achieve maximum clarity, if desired. At this stage, you may also consider clarifying agents (SuperKleer, Gelatin, etc.) if the wine is still cloudy or aging materials like oak essence or chips are used to add tannin, or astringent, oak flavor. When wine is clear, it is ready for bottling. Make sure bottles and closures are clean and sterilized. Filtering your wine is an option, but is recommended. Allow the wine to age for one year in the bottle, your patience will be rewarded.
1 Gallon Plum Wine Recipe and Instructions.