Recipe For Making Plum Wine

In Japan, it is very common to make plum wine at home. It is not a very difficult job and you can try it in your own home if have some fresh green plums. In fact, plum wine is not only delicious but also good for your health. While making plum wine, you should pay careful attention to the quality of the plums. They need to be ripe but not rotten. Now let us explore two luscious recipes for making plum wine.

Basic Plum Wine

This is a pretty good recipe and one can use any variety of plums while making plum wine at home following this wonderful recipe. The plums must be good, fresh and ripe but not rotten. Take three and one-half quarts of water, add two pounds of sugar and boil them together in a large pot. Instead of sugar, you can substitute the same amount of honey.

Take either four pounds ripe sweet plums or three pounds wild plums. Wash them thoroughly and cut them into small pieces. Put the pieces into a straining bag in the bed of primary fermenter and crush. Now pour the boiled sugar water onto the crushed fruit and top it up to the one-gallon mark. The mixture must now be cooled down. After cooling, add five teaspoons acid blend if you are not using wild plums, one-eighth teaspoon of tannin, one teaspoon of yeast nutrient and one campden tablet. Now cover it to in an airtight container.

After twelve hours, add one-half teaspoon peptic enzyme. Following a day later, add Montrachet yeast and mix it thoroughly. Take out the straining bag after one week. When it is totally fermented, soothe it with a campden tablet, then bottle it and age it for six to twelve months.

Plum With Elderflower Infusion

This is an early summer wine recipe. Take two four-liter tubs of ice-covered Victoria plums and wash them thoroughly. While they are ice-covered, it is very easy to crush them by using your hand. Now mix one pound of sugar into the fruit to bring up to one and on-half gallons by adding boiling water to the mix. The boiled water needs to be hot enough to be sterilizing.

Now blend the elderflower infusion with the juice and cool it for few hours. Add twenty-four grams of Young’s peptic enzyme along with two campden tablets. Add an additional one-pound of sugar after two days as it accelerates the fermentation process. Within the next couple of days the fermentation process will be slower. At this time, another one pound of sugar can be added to make a 12.5% alcohol wine.

When fermentation is fully stopped, rack it nicely for next few months. If it is racked for one year, it will turn out to a clear, proper pale yellow color. You are now to the finishing line of making plum wine. You can bottle it after another six to twelve months and then drink it young.

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