I absolutely love this plum wine recipe because it turns the juiciest plums into a delightful homemade wine that feels like capturing summer sunshine in a bottle. The whole process is like an exciting science experiment that ends with a delicious reward, making it feel so rewarding and satisfying to sip something I crafted myself.
Using ripe plums, granulated sugar, and filtered water to produce plum wine is a labor of love for me. The fermentation process itself is fairly straightforward, much like working with any fruit in winemaking.
A packet of wine yeast is the magic ingredient, and I’ve learned to not try to shortcut it. Along with the yeast, a touch of pectic enzyme ensures that the transformation from solid ingredients to liquid is as complete as possible.
A Campden tablet handles sterilization, and yeast nutrient helps keep the fermentation vigorous.
Ingredients
Fully developed plums: Naturally sweet, exceedingly rich in vitamin C, and full of fiber.
Sugar, in granulated form, offers fermentable sugars necessary for the production of alcohol.
Yeast for wine: A necessary part of fermentation, transforming sugars into alcohol.
Pectic Enzyme: Clarifies wine by breaking down the fruit pectin.
Nutrient for Yeast: Supports optimal yeast growth, guarantees total fermentation.
Ingredient Quantities
- 4 lbs ripe plums
- 2 lbs granulated sugar
- 1 gallon filtered water
- 1 packet wine yeast
- 1/2 tsp pectic enzyme
- 1 campden tablet (optional, for sterilization)
- 1 tsp yeast nutrient
Instructions
1. Roughly chop the plums and place them in a large, clean fermentation container. Then pit the plums. Finally, wash the plums.
2. In a big pot, bring the filtered water to a rolling boil, and then take it off the heat. Stir in the granulated sugar, mixing until the hot water and the sugar form a fully integrated solution.
3. Heat the sugar and water together until the sugar is dissolved, then pour the hot sugar water over the chopped plums in the fermentation container, allowing it to cool to room temperature.
4. Once cooled, using a sanitized potato masher or spoon, you should crush the plums slightly to release the juices and flavor.
5. Pectic enzyme, yeast nutrient, and a crushed Campden tablet (if you’re using one for sterilization) should be added to the plums, and the mixture should be stirred gently to combine.
6. Loosely cover the container with a clean cloth or lid and let it sit 24 hours in a cool, dark place. This will allow the Campden tablet to sanitize the must.
7. The wine yeast is sprinkled over the surface of the plum must after it has been sitting for 24 hours. After the yeast has been added, the container is again loosely covered.
8. Let the mixture sit and ferment for around 5 to 7 days, and in between, stir the mixture once each day using a spoon that has been sanitized for this specific purpose. The spoon may help break down the fruit, which is definitely in a more solid state than the yeast, and mix the yeast more evenly throughout the mixture.
9. Once the primary fermentation is complete, use a strainer or cheesecloth to separate the liquid from the pulp, and then move the liquid into a freshly sanitized glass carboy or fermentation jug, capping it with an airlock.
10. Allow the wine to ferment for 4 to 6 weeks or until fermentation is completely finished, then siphon it into another clean container to remove the sediment that has settled at the bottom of the first container. Let it sit undisturbed for a few months, then bottle it.
Equipment Needed
1. Large fermentation container
2. Knife
3. Cutting board
4. Large pot
5. Stirring spoon
6. Measuring cups and spoons
7. Potato masher or spoon (for crushing plums)
8. Cloth or lid to cover container
9. Sanitized spoon for stirring
10. Strainer or cheesecloth
11. Glass carboy or fermentation jug
12. Airlock
13. Siphon
14. Bottles for storage
FAQ
- Can I use any type of plum for this recipe?Although any ripe plums will suffice, using sweet, juicy varieties in the winemaking process will enhance your wine’s flavor profile.
- Is the campden tablet necessary?It is advisable but not obligatory to use the Campden Tablet to ensure that the must is completely free of any nasty bacteria or wild yeasts. These unwanted creatures can ruin a wine if allowed to mingle with the must too long.
- How long should I ferment the wine?The first fermentation usually lasts from 5 to 7 days and is followed by a second fermentation that can last several weeks—depending on the taste and clarity you’ve chosen as your desired outcome.
- What is the purpose of the pectic enzyme?The enzyme that pects helps break down pectin in the plums. This makes it better for juice extraction and better for the wine itself because it reduces haze in the essence and taste of the wine.
- Can I substitute the wine yeast with baker’s yeast?Baker’s yeast is not recommended, because wine yeast is tailor-made for alcohol production, and it gives you a much better flavor and a higher alcohol content.
- How can I tell when the wine is ready to bottle?When fermentation is completely finished—when there are no more bubbles and the wine is clear—it is time to bottle the wine.
- Do I need to add any preservatives before bottling?The choice is yours, but potassium sorbate can be added to the wine to help ensure that it is stable and that no further fermentation takes place after bottling.
Substitutions and Variations
Consider using honey or brown sugar in place of granulated sugar for a different flavor profile.
When filtered water is not an option, spring water can serve as an alternative.
Wine yeast can be substituted with bread yeast, although it may impact the final flavor and potency.
In the absence of pectic enzyme, a commercial pectinase can be used, or allow more time for the natural settling and clarification to occur.
Energizer blends or Fermaid K can replace yeast nutrient to guarantee a smooth yeast fermentation.
Pro Tips
1. Proper Preparation of Plums: Ensure the plums are thoroughly washed before chopping to remove any dirt or residues. When pitting the plums, make sure to do this carefully to avoid introducing any bitterness from the pits into the wine.
2. Sugar Dissolution: When dissolving the sugar in boiling water, stir continuously to ensure all the sugar is fully dissolved and the solution is clear. This will prevent the sugar from crystallizing again once cooled.
3. Temperature Management: Allow the sugar water to cool completely to room temperature before adding it to the plums. Adding hot liquid to fruit can lead to unwanted flavors or even deactivate the yeast or pectic enzyme.
4. Fermentation Monitoring: During the initial fermentation, observe the fermentation activity closely. If it seems sluggish after adding the yeast, gently stir the must to aerate it or consider moving it to a slightly warmer area (within yeast’s tolerance) to encourage yeast activity.
5. Aging and Clarification: After siphoning the wine off the sediment and transferring to a new container, consider using a fining agent like bentonite if you notice the wine isn’t clarifying as desired. This can help in dropping any remaining particles out of suspension, resulting in a clearer final product.
Plum Wine Recipe
My favorite Plum Wine Recipe
Equipment Needed:
1. Large fermentation container
2. Knife
3. Cutting board
4. Large pot
5. Stirring spoon
6. Measuring cups and spoons
7. Potato masher or spoon (for crushing plums)
8. Cloth or lid to cover container
9. Sanitized spoon for stirring
10. Strainer or cheesecloth
11. Glass carboy or fermentation jug
12. Airlock
13. Siphon
14. Bottles for storage
Ingredients:
- 4 lbs ripe plums
- 2 lbs granulated sugar
- 1 gallon filtered water
- 1 packet wine yeast
- 1/2 tsp pectic enzyme
- 1 campden tablet (optional, for sterilization)
- 1 tsp yeast nutrient
Instructions:
1. Roughly chop the plums and place them in a large, clean fermentation container. Then pit the plums. Finally, wash the plums.
2. In a big pot, bring the filtered water to a rolling boil, and then take it off the heat. Stir in the granulated sugar, mixing until the hot water and the sugar form a fully integrated solution.
3. Heat the sugar and water together until the sugar is dissolved, then pour the hot sugar water over the chopped plums in the fermentation container, allowing it to cool to room temperature.
4. Once cooled, using a sanitized potato masher or spoon, you should crush the plums slightly to release the juices and flavor.
5. Pectic enzyme, yeast nutrient, and a crushed Campden tablet (if you’re using one for sterilization) should be added to the plums, and the mixture should be stirred gently to combine.
6. Loosely cover the container with a clean cloth or lid and let it sit 24 hours in a cool, dark place. This will allow the Campden tablet to sanitize the must.
7. The wine yeast is sprinkled over the surface of the plum must after it has been sitting for 24 hours. After the yeast has been added, the container is again loosely covered.
8. Let the mixture sit and ferment for around 5 to 7 days, and in between, stir the mixture once each day using a spoon that has been sanitized for this specific purpose. The spoon may help break down the fruit, which is definitely in a more solid state than the yeast, and mix the yeast more evenly throughout the mixture.
9. Once the primary fermentation is complete, use a strainer or cheesecloth to separate the liquid from the pulp, and then move the liquid into a freshly sanitized glass carboy or fermentation jug, capping it with an airlock.
10. Allow the wine to ferment for 4 to 6 weeks or until fermentation is completely finished, then siphon it into another clean container to remove the sediment that has settled at the bottom of the first container. Let it sit undisturbed for a few months, then bottle it.
