I will admit that our wine turned out to taste a bit stronger than I expected. It was good and still held some sweetness, though it was dominated by the earthy flavours of the plums. Regardless, it’s definitely something I will do again! Our neighbourhood is full of green gage plums, which really only last a day before they spontaneously start to ferment. This was a great way to convert that plentiful crop into something that will last in our cupboard.
- 5lbs of ripe plums
- 3lbs of sugar
- 16 cups of filtered water (cholrine free)
- 1 teaspoon of fresh lemon juice
- 1 packet champagne yeast
- Follow the basic cider making steps, including sterilization of ANYTHING that is going to touch the plums.
- Wash the plums, remove the stems and put them in a large container for the initial fermentation. Then use a potato masher to roughly break open the skins.
- Bring the water to a boil and pour over the plums.
- Stash it in a quiet corner and leave to cool for 24 hours.
- Add the lemon juice and sugar to the plums and give them a good stir. Follow the instructions on your yeast package (mine has you rehydrate before use) then stir it in as well. Give it another good stir in after an hour to make sure everything is well mixed.
- Cover and leave somewhere warm to ferment for 4-6 days, giving the plums a good stir once or twice a day.
- After this initial ferment you need to move the liquid to your fermentation jugs. I recommend either using a siphon hose and carefully avoiding the solids, or scooping off the floating solids, and then ladling the liquids through a sieve. It's OK to leave some of the liquid behind in the solids.
- Once you have your liquids in a jug, top with an airlock and leave it to ferment for 2 weeks.
- After 2 weeks, rack it into a clean jug for another round of fermentation.
- After 3 more weeks it's basically finished. You can bottle and drink right away, or leave it to age. I've done a bit of both with my wine, and I'm excited to see how it changes with age.
-Thank you to And Here We Are for the initial inspiration for this recipe.
-To learn about racking, sterilization and everything you need to know to make this recipe read about the basic process for cider and wine.
-We’ve been drinking this chilled. It has a nice fresh taste that way. I also think it would make a nice base for a mulled wine, though it’s not the sort of wine you would drink with dinner.