Plum wine is not very often mention by wine experts but we think it’s a delicious wine that can be had in any season. Those rich and juicy flavors of ripe plums just soak your tongue. This Plum Wine Recipe is to die for. This is usually a very sweet wine that goes well with desserts or Asian cuisine. This is one of the most flavorful wines that you can make at home. If this is your first time don’t worry. It’s not really that difficult to create wine at home anyway. Many plum wine recipes are pretty complex but we’ve put together an easy plum wine recipe that anyone can follow.
If this is your first time making any type of wine then you will need winemaking equipment. We’ve put together a shortlist of wine equipment kits that can be purchased for as little as $100 to get you started. Click here to learn more about making wine.
Easy Plum Wine Recipe
To make 5 gallons:
- 13 pounds (6 kg) fresh plums 12 pounds (10 kg)
- sugar 5 teaspoons (23 g)
- yeast nutrient 10 drops (0.5 mL)
- pectic enzyme liquid 1¼ teaspoons (3.4 g)
- grape tannin 6 teaspoons (30.6 g)
- acid blend
- Water enough to make 5 gallons (19 L)
- 1 package (5 g) Wyeast Mead (Sweet) yeast
- 8 Campden tablets or 1½ teaspoons (9.3 g) potassium metabisulfite powder
- Sanitize all equipment.
- Crush the plums and remove the stones. Place the plums in the fermentation container.
- Put the sugar, yeast nutrient, pectic enzyme liquid, grape tannin, acid blend, and enough warm water to make 5 gallons (19 L) on top of the plums in the fermentation container. Stir well to dissolve the sugar.
- When the must cools to 70°F (21°C), add the yeast and cover the container loosely with a sheet of plastic.
- Allow the must to ferment for 5 or 6 days, or until the specific gravity reaches 1.040, then strain out the fruit pulp and press.
- Place 2½ crushed Campden tablets or ¼ teaspoon (1.4 g) of potassium metabisulfite powder into a sanitized 5-gallon (19 L) glass carboy and siphon the new wine into it. Top off with water and seal with an air lock.
- Let the wine settle for a month, then rack again following the same procedure as in step 6.
- Rack again in 3 months and make adjustments as needed.
- Let the wine sit another month, then bottle.
- Wait for 3 months before tasting the wine.
The ingredients listed above can be adjusted to one gallon by dividing everything by 5.
Finds this recipe and more in: The Home Winemaker’s Companion: Secrets, Recipes, and Know-How for Making 115 Great-Tasting Wines
Raise a glass of homemade burgundy and enjoy the fruits of your labor. This informative guide provides an overview of the entire home winemaking process, from the vine (or the boxed kit) to your glass. With more than 100 recipes for a wide range of delicious wines, ports, and champagnes, you’re sure to find a wine to suit your taste. Clear diagrams for setting up your equipment and fail-safe instructions ensure that your home winemaking will be a success.
More Wine Recipe Books
Like the recipe above? Here are some other great wine recipe resource.