Plum Wine Recipe 

Plum wine Recipe

3 lbs. very ripe plums
3 lbs. white sugar
1 gal. warm water
1 tsp. yeast nutrient
2 tsp. acid blend
2 Campden tablets
½ tsp. pectic enzyme powder
¼ tsp. grape tannin
Wine yeast 

Remove the pits then crush the plums. Put all the ingredients into your primary fermentor except the yeast. Add the warm water and stir until the sugar is dissolved then cover with an air-tight lid and airlock. 

When the juice has cooled to 70 - 75°F, stir the yeast in. Let the juice ferment for the next week or so but remember to stir it daily. 

When the specific gravity reaches 1.04, rack the juice into your carboy. Squeeze the pulp and add the resultant juice to the carboy. Let the juice ferment for about three weeks. 

Rack the wine and let it ferment about three more months. When the wine is clear and the specific gravity has stabilized, bottle the wine and let it age for about a year. 

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