plum wine recipe
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I hope you don't mind waiting a while before you can drink it.
Equipment needed
One 5 gallon plastic fermentation barrel with lid
Something for stirring the contents
Milton baby sterilising liquid
Long clear plastic tubing (available from DIY stores)
Funnel
A 1 gallon demijohn (cheaper if you buy several)
Rubber bung and airlock
6 wine bottles (ideally clear glass)
6 stoppers
Ingredients needed
5lbs (2.25 kilos) of healthy plums
3lbs (1.35 kilos) of sugar
1 gallon of water
1 teaspoon of lemon juice
Wine yeast
Method
1. Sterilise the fermentation barrel and lid using the Milton liquid.
2. Wash the plums, cut in half and remove the stones.
3. Place in fermentation barrel
4. Bring water to boil and pour in fermentation barrel.
5. Put the lid on and leave for four days, stirring twice daily.
6. Add the sugar and stir vigorously to dissolve.
7. Add lemon juice and wine yeast and put the lid on.
8. Store somewhere warm. After a few hours you'll notice something starting to happen... there'll be a froth on the surface as the yeast starts to ferment, turning the sugar into alcohol. Stir the contents twice a day.
9. After five days transfer the liquid to the demijohn using the plastic tubing and funnel. Make sure all the equipment has been sterilised with Milton liquid.
10. Avoiding disturbing any sediment, place the fermentation barrel at a higher level than the demijohn (e.g. put the barrel on a table and the demijohn on the floor), put one end of the plastic tubing in the barrel, and having placed the funnel in the neck of the demijohn give the other end of the tubing a strong suck to pull some of the wine in the tube up and over the edge of the barrel. Quickly remove your mouth and put the tube end into the funnel. The wine should start to drain.
11. Stop removing liquid when you get close to the bottom so you transfer as little of the sediment as possible. Once all the liquid is in the demijohn top up with water to bring to a gallon. Seal with the rubber bung and airlock, having put a small amount of diluted Milton liquid in the airlock.
12. You can now store the wine for months somewhere cool and frost free. At first the fermentation may start up again and you'll see bubbles going through the airlock. Gradually the wine will clear.
13. Once fully clear repeat the draining process, this time from the demijohn to sterilised wine bottles. Put a stopper in each bottle and store.
14. The wine will be ready to drink after twelve months.
http://allotmentheaven.blogspot.co.uk/2012/08/plum-wine-easy-recipe.html
Equipment needed
One 5 gallon plastic fermentation barrel with lid
Something for stirring the contents
Milton baby sterilising liquid
Long clear plastic tubing (available from DIY stores)
Funnel
A 1 gallon demijohn (cheaper if you buy several)
Rubber bung and airlock
6 wine bottles (ideally clear glass)
6 stoppers
Ingredients needed
5lbs (2.25 kilos) of healthy plums
3lbs (1.35 kilos) of sugar
1 gallon of water
1 teaspoon of lemon juice
Wine yeast
Method
1. Sterilise the fermentation barrel and lid using the Milton liquid.
2. Wash the plums, cut in half and remove the stones.
3. Place in fermentation barrel
4. Bring water to boil and pour in fermentation barrel.
5. Put the lid on and leave for four days, stirring twice daily.
6. Add the sugar and stir vigorously to dissolve.
7. Add lemon juice and wine yeast and put the lid on.
8. Store somewhere warm. After a few hours you'll notice something starting to happen... there'll be a froth on the surface as the yeast starts to ferment, turning the sugar into alcohol. Stir the contents twice a day.
9. After five days transfer the liquid to the demijohn using the plastic tubing and funnel. Make sure all the equipment has been sterilised with Milton liquid.
10. Avoiding disturbing any sediment, place the fermentation barrel at a higher level than the demijohn (e.g. put the barrel on a table and the demijohn on the floor), put one end of the plastic tubing in the barrel, and having placed the funnel in the neck of the demijohn give the other end of the tubing a strong suck to pull some of the wine in the tube up and over the edge of the barrel. Quickly remove your mouth and put the tube end into the funnel. The wine should start to drain.
11. Stop removing liquid when you get close to the bottom so you transfer as little of the sediment as possible. Once all the liquid is in the demijohn top up with water to bring to a gallon. Seal with the rubber bung and airlock, having put a small amount of diluted Milton liquid in the airlock.
12. You can now store the wine for months somewhere cool and frost free. At first the fermentation may start up again and you'll see bubbles going through the airlock. Gradually the wine will clear.
13. Once fully clear repeat the draining process, this time from the demijohn to sterilised wine bottles. Put a stopper in each bottle and store.
14. The wine will be ready to drink after twelve months.
http://allotmentheaven.blogspot.co.uk/2012/08/plum-wine-easy-recipe.html
I got the recipe from the site linked to at the bottom, as there is no mention i wouldn't use it.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Ingredients needed
5lbs (2.25 kilos) of healthy plums
3lbs (1.35 kilos) of sugar
1 gallon of water
1 teaspoon of lemon juice
Wine yeast
mr_rusty
New Member
Have to try this , having just returned from Japan and tasted some of the Plum Wine over there it was amazing . Nice and refreshing with a bit of soda water .
I made a cheats plum wine recipe but it more a liquer type . I,ll dig the recipe out and post it on here .
I made a cheats plum wine recipe but it more a liquer type . I,ll dig the recipe out and post it on here .
Hi Chippy
I have just received another 20lbs of plums so going to do your receipy again
My question is rather than pour the sugar into the 4 gallons of cold water would it be ok to soak in only 3 gallons of water for 4 days then add the 4th gallon of water once I have dissolved the sugar in the fresh boiled water on the 4th day.
Regards
Merlot
I have just received another 20lbs of plums so going to do your receipy again
My question is rather than pour the sugar into the 4 gallons of cold water would it be ok to soak in only 3 gallons of water for 4 days then add the 4th gallon of water once I have dissolved the sugar in the fresh boiled water on the 4th day.
Regards
Merlot
I am lazy so don't make wine from fruit just from juice, i use youngs super wine yeast compound and have never had one fail.
If you fancy having a go at making quick wine that you don't have to age for months have a look at this - http://www.thehomebrewforum.co.uk/showthread.php?t=49462
If you fancy having a go at making quick wine that you don't have to age for months have a look at this - http://www.thehomebrewforum.co.uk/showthread.php?t=49462
Today, I have got to the stage of de-stoning and halving 10lbs of plums and added them to the fermentation container as per the recipe (my plan is to make 2 gallons of plum wine). But, I am using double the amount of plums so I assume I need to double the quantities of all remaining additives INCLUDING the yeast? So, do I need to use 2 wine yeast sachets - usually, one per gallon? :wha: Many thanks.
