Plum WineOrigin: Ancient Period: Traditional |
Ingredients:
1.5–2.5kg ripe black-skinned plums (I tend to use damsons) 
Method:PreparationHalve the plums and remove the stones. Use a spoon to remove the flesh of the spoons, leaving the skins behind. Place the flesh in a fermentation bucket and use a potato masher to mash the fruit as much as possible. Boil 4l of the water and add to the fruit. Then, once the water has cooled to blood temperature add the pectic enzyme and a crushed Campden tablet. Cover with cheesecloth and leave for about 36 hours. Boil the remaining water and add half the sugar. Once dissolved add this to your must. Allow to cool then add the acid, yeast nutrient and yeast. Cover and allow to ferment in a warm place. If you have skins in the mixture ferment for 1&2103;2 days, otherwise ferment for 3–4 days. At this point filter the must through a nylon straining bag, making sure you reserve any liquor and squeeze the bag at the end. Add the remaining sugar and transfer to a fermenting jar. Fit a bung and a fermentation lock and leave to ferment in a warm place for a week. Rack the wine into a second fermentation jar, add a bung and a fermentation lock and allow to ferment for a further two weeks. Rack again then allow to ferment out (ie until fermentation stops). Rack into bottles and stopper with corks. Once corked, leave the plum wine in a cool dry place for at least three months before tasting or six months for best results. I have given only basic instructions on making this wine here. For more detailed results please see my page on basic white wine brewing. |
printer-friendly versionRecipe Search:
Add Celtnet Recipe: Plum Wine to your online bookmark site:
|
More Brewing recipes... More Drinks recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with plums and yeast as primary ingredients: Teisen Sbeis Eirin a Chnau Basic Mead Brewing Basic Wine Making (Red) Basic Wine Making (White) Apple Wine Cherry Wine Rowan Berry Wine Plum Wine Blackberry Wine Kiwi Fruit Wine Rich Bread Biga Pugliese Croissants Chelsea Bun (Recipe 1) Orehnjaca Puccia Plum Crumble Plum Catsup Sticky Buns Tomato Chilli Bread Yorkshire Oatcakes Yeasty Biscuits Manchet Short Cakes Kadee Aliter in grue vel in anate vel in pullo The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
