Plum Wine

banner

Preparation info

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

AUGUST AND EARLY SEPTEMBER ARE THE BEST TIMES FOR MAKING PLUM WINE, BUT PLUMS FREEZE WELL IF THEY ARE HALVED AND STONED, AND THIS WAY, YOU CAN MAKE IT AT A LATER DATE WHEN YOU HAVE MORE TIME. THANKS TO MY DAD FOR THIS RECIPE.

Ingredients

  • 1.5 kg plums, halved and stoned
  • 1.5 kg sugar [reduce to 1 kg for a drier wine]
  • 4.5 litres of boiling water
  • 15 g yeast

    Method

    Place the plums in a bucket and pour over the boiling water. Cover and leave for 5 days, stirring the contents a couple of times each day. On the sixth day, strain the plums and pour the liquid back into the bucket. Stir in the sugar and stir until dissolved, then sprinkle in the yeast and cover the contents with a thick cloth. Stand the bucket in a warm place, for example a kitchen window for three to six months or as long as needs must. Strain the wine a second time and tip all of the wine into a demijohn, topping up with water, if necessary. Use a bored bung with a bubbler airlock; the water in the airlock should bubble regularly, showing that the maturing process is underway. The wine should remain in the demijohn until the bubbling stage has finished and can then be bottled.

    The result should be a lovely, rich red, fruity wine drinkable after 6 months.