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Plum Wine

Using this beautiful, fresh stone fruit will result in an earthy, full-bodied wine. perfect for after-dinner drinks!

by team brewsy
mon, sep 7, 20

tags:

open drink designer (f.k.a. sweetness calculator)

Plum Wine

rated 0 stars by 0 people

category

fruit wines, easy, summer

bottles

1 gallon

prep time

15 minutes

author:

Team Brewsy

Image ofPlum Wine

ingredients

Equipment

1 Gallon Container
1 Airlock
1 Large Pot
Fine Mesh Strainer or Cheesecloth

ingredients

1 brewsy bag
6 lbs of ripe plums (or approximately 1 gallon of plum juice)
1.5 to 3.5 lbs of granulated sugar (varies based on sweetness level)
2-3 cups of water (or more, if needed)
1/2 teaspoon of lemon juice (optional)

directions

Pit your plums and dice into small cubes.
Decide on how much sugar you would like to use.

Note: 1.5 lbs will make a dry wine, 2 lbs makes a semi-dry wine, 2.5 lbs makes a semi-sweet wine, 3 lbs makes a sweet wine, and 3.5 lbs makes a dessert wine.
Add plums to your pot, along with your sugar, water, and lemon juice.
Boil and mash plums until all sugar is dissolved.
Strain before moving to gallon container and let it reach room temperature before adding brewsy bag.
Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
Apply the airlock, then leave your container somewhere dark and warm (75-80°F is best) for 3 days.
After 3 days, move it to the fridge for 48 hours. You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container.

Now, carefully "rack" your wine by pouring it off of the sediment into a different container. You can discard the sediment at the bottom — you won't want it in your final product. Then, pour a glass and give it a try!
Store the rest of your wine in the fridge, with the bottle cap still on loosely.

If you see sediment start to build up again after several days, you can rack it again. As it ages, the taste of your wine will keep on getting better. Cheers!

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