Plum Wine — Home Brew Recipe

Plum Wine — Home Brew Recipe

Why Brew Plum Wine?

Plum wine is one of the most rewarding country wines you can make at home. The natural sugars and acids in ripe plums create a wine with genuine depth and character, whilst the skins contribute a gorgeous ruby colour and subtle tannin structure. British plums reach their peak from late August through September, making this the perfect late-summer brewing project.

Ingredients

For approximately 4.5 litres (1 gallon):

  • 2kg ripe plums (Victoria, Marjorie's Seedling, or similar)
  • 1.2kg granulated sugar
  • 4 litres water
  • 1 tsp citric acid
  • 1 tsp pectolase
  • 1 tsp yeast nutrient
  • 1 sachet wine yeast (Lalvin EC-1118 or similar)
  • 1 crushed Campden tablet

Equipment Needed

  • Fermentation bucket with lid
  • Demijohn with airlock
  • Muslin straining bag
  • Siphon tube
  • Hydrometer

Method

Day One

Wash the plums thoroughly and remove any stems. Halve each plum and remove the stones — you can leave a few stones in for subtle almond notes, but too many will cause bitterness. Place the plum halves into a sanitised fermentation bucket.

Boil 2 litres of water and pour over the plums, crushing them gently with a potato masher. Add the remaining 2 litres as cold water to bring the temperature down. Stir in the sugar until fully dissolved.

Add the citric acid, pectolase, and crushed Campden tablet. Cover loosely and leave for 24 hours. The pectolase breaks down the fruit pectin, ensuring a clear finished wine.

Day Two

Check the temperature has dropped below 25°C. Stir in the yeast nutrient, then sprinkle the wine yeast over the surface. Cover and leave in a warm spot (18-22°C) for five to seven days, stirring daily to push down the fruit cap.

Primary Fermentation

After seven days, strain the liquid through muslin into a sanitised demijohn, squeezing gently to extract maximum flavour. Fit an airlock and leave to ferment at 18-20°C until activity slows significantly — typically three to four weeks.

Racking and Clearing

Once fermentation appears complete, rack the wine into a clean demijohn, leaving sediment behind. Repeat this process every four to six weeks until the wine runs crystal clear. This usually takes two to three rackings over three months.

Bottling

Once clear and stable, bottle into sterilised wine bottles with corks or screw caps. Plum wine benefits enormously from ageing — give it at least six months before drinking, though a year is even better.

Expected ABV

Following this recipe, expect around 12-13% ABV. Take hydrometer readings before and after fermentation to calculate your precise alcohol content.

Brewing Tips

Choose fully ripe, soft plums for the best flavour extraction. Slightly overripe fruit works wonderfully. Avoid green or underripe plums, which produce harsh, astringent wine. If your plums lack sweetness, taste the initial must and add another 100g sugar if needed.

Patience is essential with plum wine. Young plum wine can taste sharp and one-dimensional, but with proper ageing, it develops beautiful rounded stone fruit flavours with hints of marzipan and spice.

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