Homemade Plum Wine Recipes
HOMEMADE PLUM WINE
Plum wine is earthy, rich, and smooth. It is delicious as an after-dinner wine or served chilled as an aperitif. It's also a great base for mulled wine.
Provided by Emillie
Categories Alcohol
Time 30m
Number Of Ingredients 5
Steps:
- Throughout the wine-making process, it is important to sanitize EVERYTHING that comes into contact with the plums. (See the section above for more information).
- Wash the plums, remove the stems, and put them in a large pot. Then use a potato masher to roughly break the skins.
- Bring the 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.
- 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 plums and give them a good stir. Follow the instructions on the yeast package (mine involves re-hydrating before use), then stir the yeast into the plums. Give everything another good stir after one hour to make sure it is well mixed. If you want to calculate the alcohol levels, remove some of the liquid at this point to measure the specific gravity (see section above for details).
- Cover the pot and leave it somewhere warm to ferment for 4-6 days. Give the mixture a good stir once or twice a day.
- After the initial ferment, filter out the solids and move the liquid to your carboys. It's better to leave some of the liquid behind in the solids than to have solids in your carboys. I usually use a siphon to get out most of the liquid. Then I strain the rest through a mesh brewing bag and bottle it right away for a bit of plum cider. It carbonates very quickly, so stash it in the fridge right away and use a bottle that can handle the buildup of carbonation. It should be carbonated and ready to drink after 2-3 days in the fridge.
- Top the carboys with an airlock and leave them to ferment for 2 weeks.
- After 2 weeks, rack the wine into a clean jug for another round of fermentation. (This is to remove the spent yeast, which really doesn't taste good. Skipping this step will result in a not-so-tasty wine.)
- After two months bottle the wine. The wine needs to age for at least 10 months to develop a nice mellow flavor. I'm often tempted to sample it early, but it's always a disappointment.
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PLUM WINE RECIPE | BON APPéTIT
2015-07-21 Combine plums and sugar in a large jar or crock and add vodka. Stir to dissolve sugar and tightly cover. Store in a cool, dark place at least 3 months before using.
From bonappetit.com
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- Combine plums and sugar in a large jar or crock and add vodka. Stir to dissolve sugar and tightly cover. Store in a cool, dark place at least 3 months before using. Plum wine should taste floral and almost Sherry-like, with notes of caramel and raisins.
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- Gather all the ingredients. You will need a 4-L glass jar (you can buy in a Japanese or Korean grocery store).
- Rinse the jar thoroughly with soap and hot water and wipe with a clean towel. While the jar is still hot, pour boiling water and shake to clean and drain. Air dry until completely dry. Damp the clean towel with shochu (or your choice of liquor) and wipe inside the jar.
- Remove all the stem ends from the plums with a bamboo skewer or tooth pick. Discard the plums with any brown or blemished spots.
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- 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.
- 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.
- 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.)
- 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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