Plum Wine

Recipe file created November 14, 1999.
My Grandfather has a prune plum tree in his backyard. My Mother brought me a big box of them one year, so I made a five gallon batch of wine. Now two years old, it is a rather nice wine.


Age all wines one year or more.
  • 12 cups prune plums, halved and pitted
  • 6 3/4 cups granulated sugar
  • 1/2 teaspoon yeast nutrient
  • 2 campden tablets
  • 1/2 teaspoon pectic enzyme
  • 1 package wine yeast
  • 1 gallon water, boiling

Do not use overripe or spoiled fruit. Place in primary fermentor. Pour the boiling water over and let sit overnight.

Add sugar, nutrients, pectic enzyme and crushed campden tablets. Stir well to dissolve sugar. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five or six days, until frothing ceases.

Strain the must and squeeze out as much juice as you can from the fruit. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.


The quality of the wine reflects the quality of the fruit used. Use sour or over ripe fruit, and the wine will be sour or bitter. Use firm, ripe fruit for the best quality wine.

-- Rox

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