How do you make Plum Wine?

Answer 1

Basic Plum Wine Recipe (One gallon recipe)

I think this recipe looks pretty good and you should be able to use any type of plums. The plums should be good and ripe but not rotten. Good Luck and let me know how it turns out and any changes in the recipe you may have changed.

3.5 qt. water
2 lbs sugar or 2 lbs. light honey
4 lbs. ripe sweet plums or 3 lbs. wild plums
5 tsp. acid blend (Do not use with wild plums)
1/8 tsp. tannin
1 tsp. yeast nutrient
1 Campden tablet (recommended)
1/2 tsp. pectic enzyme
Champagne or Montrachet yeast

Boil water and sugar/honey. If using honey, skim the scum.
Wash, stem, and pit the plums. Cut into small pieces saving the juice.
Put in straining bag in bottom of primary fermenter and mash.
Pour hot sugar water over fruit and fill up to 1-gallon mark.
When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
After 12 hours add the pectic enzyme.
24 hours later add yeast and stir.
Remove straining bag after a week.
When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
Rack again in 2-3 weeks.
Rack again in 2-6 months.
After it ferments out, stabilize with Campden tablets or stabalizer and add 2-6 oz of sugar to sweeten if needed.
Bottle and age 6-12 months.



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Easy Plum Wine Recipe (one gallon recipe)

3 1/2 lb ripe plums
4lb-granulated sugar
1 pack yeast
1 gallon boiling water
Wash plums and pour on water.
Stir and mash with wooden spoon.
Leave for ten days.
Remove mould carefully. Strain off into another bowl and add sugar, yeast and stir.
Cover and stir daily for three days.
Ready to bottle use demijohn or gallon jug here.
Ready in six months. Better after nine.

My only real concern with this recipe is that the wine would not be done fermenting when bottled. It may be a good idea to put on an airlock for a while to make sure it is done fermenting before final bottling and aging. Also, with no chemicals used, I wouldn't store too long before drinking. I would probably add a Campden tablet at final bottling to kill off any stray bacteria.
Let me know how it works out if you try it!



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Versatile Plum Wine Recipe
(per gallon recipe, adjust as needed)

You can use these recipes for any plum-type fruit -- home grown or store bought; Italian, Damson, Yellow, Greenage, or any sweet plum. With wild plums, which are generally high in acid, use acid tester or cut down to 3 lbs. per gallon.

4 lb Plums, pitted
6 pts Water
2 lb Sugar
1/2 tsp Acid Blend
1/2 tsp Pectic Enzyme
1 tsp Nutrient
1 Campden, crush
1 pkg Wine yeast

Wash, drain and remove stones. Chop into smaller pieces.
Put in nylon straining bag, crush and squeeze juice into primary
fermentor. Keeping pulp in bag, tie top, and place in primary.
Stir in all other ingredients EXCEPT yeast. Cover primary.
After 24 hrs., add yeast and cover primary.
Stir daily, check Specific Gravity, and press pulp lightly to aid extraction.
When ferment reaches S.G. 1.040 (3-5 days) squeeze juice lightly from bag.
Siphon wine off sediment into glass secondary and attach air lock.
When fermenting is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary and reattach air lock.
To aid clearing siphon again in 2 months and again if necessary before bottling.

To sweeten wine, at bottling add 2 tsp. stabilizer, then stir in 1/4 to 1/2 lb. dissolved sugar per gallon.

Answer 2

With Plums

Answer 3

If my guess is right, you ferment the plums in some vinegar for about 3-6 months in a Mason jar...make sure that it's an airtight seal...if you prefer just go to...

Answer 4

Make sure you sterilise EVERYTHING.

Shove the plums in with some brewers yeast (available at Boots) and a bag of sugar.

Put it in the Airing Cupboard and let nature do the rest for a few weeks.

(quick and dirty - suggest you buy a book if you want something nice to drink instead of something only worthy of distillation)

Answer 5

those are all carried at the local grocery store, rice wine vinegar will be with the other vinegars, and many stores ive seen have had plum wine, in the liquor section. Sherry can be found almost anywhere

Answer 6

You can't make anything better than Japanese Plum Gekkeikan, I get it at Meijer's, and it's a lot easier than trying to make it at home.

Answer 7

pull your plum as hard as you can

Answer 8

use plums

Answer 9

just keep poking it for ages, the little buggers wine like nobody's business...

Answer 10

Just squeeze it a little and will let out a little Whine...

ouch...