Plum Wine
Ingredients
- 3 lbs Ripe Plums (note: can use up to 6 lbs. for higher concentration)
- 2 lbs Sugar
- 1/2 tsp Tartaric Acid or 1 1/2 tsp Acid Blend
- 1 Campden Tablet
- 1 gallon Water
- Wine yeast (Cotes de Blanc works well)
- 1/2 tsp Yeast nutrient
- 1 tsp. Pectic Enzyme (check the enzyme you use, this is powder, liquid is different)
Cut the plums in half, remove the stones and try to squeeze the flesh of the plums out without the skins. This is easier with some types of plum than others. Place the fruit in a fermenting bin and mash as much as possible. When the water has cooled thoroughly, add one campden tablet and the pectic enzyme. Cover the container and leave to 24 to 36 hours. Boil half of the sugar and add it to the must. When it has cooled, add the acid, nutrient and yeast then cover the container again. If there are skins in the must, ferment only one or two days on the pulp as the skins are often bitter; otherwise ferment 3-4 days before straining into a fermenting jar (demijohn) adding the rest of the sugar. Fit a bung and airlock and leave in a warm place for a week. After this time, rack off the wine and again after a further two weeks, then ferment out. If a slightly sweeter wine is preferred, add some brown sugar at the end of the fermentation. The amount of sugar will depend on personal taste and the ingredients used.
