Plum wine

Plum Wine

For 1 Imperial gallon:


4 lbs of plums, pitted
12 cups of water
2 lbs sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 Campden tablet, crushed
1 pkg wine yeast


Wash drain and remove stones. Cut into small pieces. Put into straining bag, crush and squeeze juice into primary fermenter. Keeping pulp in bag, tie top, and place in primary. Stir in all other ingredients except yeast. Cover primary. After 24 hours, add yeast. Cover primary. Stir daily, check specific gravity, and press pulp lightly to aid extraction. When ferment reaches SG 1.040 (3-5 days) squeeze juice lightly from bag. Syphon wine off sediment into glass carboy. Top up with cooled pre-boiled water. Attach an air lock. When ferment is complete (SG has dropped to 1.000 -- about 3 weeks) siphon the wine off the sediment into a clean secondary. Reattach the air lock. To aid clearing siphon wine again in 2 months and again if necessary before bottling.

The wine can be sweetened using Wine Sweetener and filtered if desired.

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