Making your own wild plum wine is rewarding. Although it only calls for a few ingredients, the process does require patience and concentration. Make a basic plum wine recipe with a wine fermenter. It is essential to add all necessary ingredients to the wine to kill bacteria and to ensure that the plum wine has a high quality flavour. Age the wild plum wine to you enjoy the sweet wine taste for years. Make your own wild plum wine as gifts for friends and family members.
- Skill level:
- Moderately Challenging
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Things you need
- 4 qts. water
- 0.907kg. sugar
- 1.36kg. wild, ripe plums
- Wine fermenter
- 1/8 tsp tannin
- 1 tsp yeast nutrient
- 1 Campden tablet
- Air lock
- 1/2 tsp pectin
- Package of champagne yeast
Clean the wild plums of dirt and debris. Remove the stems and the pits from the plums. Cut the plums into small chunks over a mixing bowl to save the juices.
Place water in a shallow pan. Add sugar to the water, and mix until dissolved. Bring the water to a boil.
Add the plums and juices into a strainer bag. Place the bag in the bottom of the primary fermenter and smash the plum pieces.
Pour the sugar water over the plums. Fill the primary fermenter until you reach the gallon mark.
Allow the mixture to cool. Add the tannin, nutrient and Campden tablet. Stir the ingredients together. Cover the fermenter and add the air lock.
Allow the plum wine to ferment for 12 hours, then stir in the pectin. Wait another 12 hours and then add the yeast, stirring into the wine until it dissolves.
Discard the straining bag after 1 week.
Place the wine in the secondary fermenter once the Specific Gravity reaches 1.030.
Rack the wine in the fermenter after 2 weeks, and then rack the wine again in 2 months.
Add more Campden tablets after the wine finishes fermenting to preserve the wine. Sweeten the wine with sugar if necessary.
Store the wine in corked bottles. Age the wine for at least 6 months before consuming.
Tips and warnings
- The wine can remain racked for as long as 6 months before you have to bottle the wine.
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