I know lots of people make plum wine. Could anyone please share an idiot proof recipe with me? The plums are advancing on the kitchen and they can't all be jam or chutney!
Plum Wine (from Easy Made wine and country drinks, by Mrs Gennery-Taylor)
3 1/2 lbs Ripe Plums
3 lb gran sugar
6 pints boiling water
Pectic enzyme
Campden Tablets
G.P. Wine Yeast
Yeast Nutrient
Choose really ripe plums.
Pick off stalks and wash. Remove stones, put plums in plastic bucket and pour over the boiling water.
Stir n mash with a plastic spoon. Add sugar, mix to dissolve.
Cover bucket n leave to cool.
Add 1 crushed campden tablet and teh pectic enyme. Leave for 24 hours recovered then stir in yeast and yeast nutrient.
Cover again and leave for 1 week in a warm room, stirring every day.
Strain into a demi-john, and allow to ferment with an airlock.
Rack n bottle in isial way.
Sould be ready to drink in 6 months, but leave at least 9 months, longer if you can! ;D
Hope this helps!
DP
Hi grawrc, :D
while doris`s recipe may well be fine , ;D it is rather (dare I say it) an old fashionen one :-X Modern day thinking would reduce the sugar to 2lbs, & if you want a fuller bodied wine (don`t we all) add up to 1 pint of grape juice concentrate , available from home brew shops. While adding to the cost of making the wine, the concentrate will improve it considerably, & as the plums were free it still makes for a gallon of very cheap wine. Getting further down the line, when the wine has stabilised & matured for a bit, (6 months) you might like to sweeten it up slightly as a medium flavour may well suit plums better. In wine judging terms this would be called a social wine, one for drinking on it`s own without food.
Adrian.
Thank you both! I'm assuming I get pectic enzyme, camden tablets etc from the Home Brew shop too? (Can you tell I'm a rookie!!! :-[ :-[) I've only ever made Derek's rhubarb wine before. it was really straightforward and tasted brilliant but blows your head off after a glass! ;)
Just a wee update. It's now in the demijohns bubbling away furiously. It's the most delightful rich deep red - almost like beetroot in colour. Fermentation seems to be quite vigorous.