Five Plum Wine
Over the year different plums will come into season: the first is the cherry plum, followed by cultivated plums, then greengages, damsons, and finally sloes. Using your freezer you can collect a selection of these and make a complex plum wine with an excellent bouquet.
You can mix together whatever plums you have, as long as the weight adds up to 10kg/20lb; they should all spend some time in the freezer to soften. The following recipe makes 20 litres/4.5 gallons of wine; to make a smaller batch simply divide all the ingredient quantities by your desired factor.
Plum wine Ingredients
2kg/4lb cherry plums
2 ripe bananas
250ml/half a pint of grape concentrate
20 litres/35 pints of water
5 tsp pectolase
5 tsp yeast nutrient
all-purpose wine yeast
Equipment needed for making plum wine
large demijohn or 5 smaller ones
airlock(s) and bung(s)
large fruit wine funnel
Plum Wine Method
Freeze all the plums and allow to thaw. Peel the bananas. Boil half of the water and stir in the sugar. Add all the ingredients to the fermentation bin and leave for ten days in a warm place, occasionally returning to mash the fruit with a sterilized masher.
After those ten days, strain into a series of demijohns or one big one. Attach airlock and rack after a month. Allow to ferment out, racking on occasion if required. Age for at least three months, longer if you can. Plum wine can get a bit hazy but if you try not siphon all the sediment when siphoning you should avoid the worst of the haze.