Plum Wine Recipe
A delicious wine that changes depending on the plums you use. The recipe remains the same no matter if you use Victoria, Green Gage, Damsons or Apricots. You can even use this recipe for peach & nectarine too.
Due to the sweetness in the fruit, this can produce a wine up to 17% ABV, so you may wish to reduce the amount of sugar by 250g for each sugar which should give a wine around 12%ABV.
This recipe will make 4.5 litres (1 gallon, 6 bottles) of wine. If you want to increase the amount, simply increase the quantities inline with the amount you want to make.
1.5kg (3lb) Ripe Plums
750g (1 1/2lb) Brewing Sugar
750g (1 1/2lb) Granulated Sugar
6 Pints Boiling Water
Equipment: (We have a fruit wine starter kit if needed for £25)
Demi-John with Air-Lock
Muslin or Straining Bag
Bottles & Corks & Corker
De-stone your plums and pop them in your bucket.
Squish the plums with your hands or a potato masher.
Pour on the sugar
Pour on the boiling water and stir until all the sugar is dissolved.
Leave to cool to 20°c
Add the pectic enzyme, rohapect enzyme and 1 crushed campden tablet and stir.
Pop the lid on and leave for 24 hours at 20°C
Take a Specific Gravity reading with a hydrometer and keep the reading safe.
Add the yeast nutrient & yeast and stir.
Pop the lid on loosely, and ferment for 7 days, stirring daily.
Strain off the plums and give the pulp a squeeze to extract any remaining juice.
Pop the wine into a demi-john and fit an airlock.
Leave for 2 more weeks at 20°C to finish fermenting.
Check the wine with a hydrometer to make sure the specific gravity is below 1.000. If not leave for another couple of weeks.
Rack the wine off the sediment into a clean sterilised demi-john.
Add the fermentation stopper and swirl the wine for 30 seconds. This will knock out any CO2 dissolved in the beer.
Swirl the wine around again for 3 more times leaving 5 mins in between each swirling.
Leave for 2 days giving a 30 second swirl each day.
Add the finings and swirl.
Leave for two weeks to clear.
Once clear rack the wine off the sediment and then bottle.
Store for 3 months to condition.