The formulation of this recipe was more trial and error than a regimented step-by-step instruction but it appears to have worked incredibly well. We have half a dozen establish plum trees here in the Walled garden and therefore a bountiful supply of plums. This recipe makes around twelve litres of plum wine and produces a beautiful Rosé coloured drink and a satisfying pop once bottled.
You will need;
- 15L Fermenting Bucket with an Airlock with Rubber Stopper
- 5kg fresh plums (I’m using a variety called Edwards)
- 2kg of golden caster sugar
- 10L of Boiling Water
- 1 lemon
- 5g Cider yeast
Step One: Wash the plums; discard any which are too soft, rotten or mouldy. Avoid using wind-fallen fruits. The process of fermentation relies on clean and sterile fruits and equipment.
Step Two: In the clean fermenting bucket, crush the plums as best you can to break the skin and release some of the juices. I did this using a metal potato-masher, but use any utensil you have at hand (so long as it is clean – dip in boiling water for a minute or two to sterilise it).
Step Three: Pour into the fermenting bucket 10L of boiling water. Give it all a good mix and pop the lid on the bucket. Store the bucket in a dark, warm space for three/four days. This allows the plums to imbibe in the water, releasing their sweet juices. Swirl the bucket everyday to ensure mixing.
Step Four: Add 2kg of sugar, the juice of a lemon and mix. Then sprinkle the yeast over the surface of the liquid. It will float on the top. Allow it to sit undisturbed for ten minutes before mixing everything together.
Step Five: Return the lid ensuring the Airlock is securely fitted. Leave the bucket in a warm, dark room for 3 – 4 weeks, swirling the bucket daily to ensure mixing. You’ll start to hear and see air bubbles coming through the Airlock when fermentation begins.
Step Six: If you are looking for a dry, sparkling Plum wine bottle the liquid into secure bottles with a swing-top cap. The wine will continue to develop it is still a very active and young wine, the carbon dioxide produced through the slower rate of fermentation will provide a very welcome fizz in the wine and pop when opening the bottle. If however you’d prefer a still wine syphon into Demi-Johns with Airlocks. Rack the Demi-Johns for a further few months, keep tasting until you find the wine to suit your taste.