Plum Wine Recipes

Homemade Plum Wine Fermenting for Foodies

WEBJul 23, 2018 · Put a lid on the pot and stash it in a quiet corner of your house to cool. After 24 hours, add the lemon juice and sugar to the …

1. Throughout the wine making process it is important to sterilize EVERYTHING that comes into contact with the plums. (See notes for more information.)
2. Wash the plums, remove the stems and put them in a large pot. Then use a potato masher to roughly break open the skins.
3. Bring all 16 cups of water to a boil. Then pour the boiling water over the plums. You can do this in batches with an electric kettle. The boiling water is to help kill off any mold or bacteria that might be on the skin of the plums.
4. Put a lid on the pot and stash it in a quiet corner of your house.

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Quick & Easy Plum Wine And Here We Are

WEBAug 11, 2014 · Put the lid on your bucket, and leave it for a few days (3-4) and swirl it around every day. Add the lemon juice and sugar to your …

Rating: 4.6/5(8)
1. Give your plums a good wash in water, discarding any that are overly bruised or moldy. Add them to a sterilized fermentation bucket, and bash them up a bit with a potato masher or a (clean) wine bottle. Note: The important thing with brewing whole stone fruits is to not crack the pits in the process. Including the seeds is a controversial topic, since they contain cyanic glucosides– which can convert into cyanide. The biggest cause of cyanide leeching into the brew is broken seeds. I like to keep the pits in because it gives the wine a nice almond flavor, but if you are at all concerned, just take them out.
2. Bring your gallon of water to the boil, and pour over your crushed plums. Put the lid on your bucket, and leave it for a few days (3-4) and swirl it around every day.
3. Add the lemon juice and sugar to your fermenting plums, and stir to mix. Then sprinkle the yeast on top. After an hour or so, give it a good stir. Cover and leave someplace warm for four days, stirring once or twice a day. (Sometimes I just grab the bucket and firmly swish it around.)
4. It’s time to move it to some demijohns. I like to do this by just using a siphon hose in the bucket, with a funnel topped with a small sieve in the mouth of the demijohn. Keep the hose a good inch away from the bottom of the bucket, so you don’t suck up all of the yeasty sediment. Once you have the wine in the demijohn(s) top with an airlock.

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