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Plum Wine (Sweet)
Most plums can make good wine, but Victoria plums are generally the most satisfactory. However, they sometimes produce a wine that is somewhat lacking in body, and many winemakers, to counter this plum shortcoming, habitually add a pound of grain (wheat or barley) to the recipe. Plums are rich in pectin, so using a pectin-destroying enzyme is essential.
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Ingredients |
Metric |
British |
USA |
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Plums |
2.75 kg |
6LB |
5LB |
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Brewing sugar |
.5 kg |
3 1/2 LB |
2 1/2 LB |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Wine yeast |
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Yeast nutrient |
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Pectic enzyme |
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- Cut the plums in half and crush them in your hands
- Take half of the water and bring it to the boil
- Pour it over the fruit pulp and leave for 4 to 5 hours
- Add the other half of the cold water and the pectic enzyme, leave for 48 hours
- Strain, and you should have about a gallon of really clear juice
- Bring the juice to a boil and then pour it over the sugar, stirring to dissolve
- Allow the liquor to cool to 21°C
- Add the wine yeast, preferably a Bordeaux or Sauternes
- Pour the wine into a fermentation vessel (Demi John) and fit an airlock
- When the wine begins to clear, siphon it off for the first time
- When ALL fermentation has finished, rack it again into clean bottles and cork
Wine Equipment & Ingredients
