Plum Country Wine
Plum wine sits between fruit wine and country red — the ripe stone fruit gives plenty of color, body, and tannin from the skins. Italian or Stanley plums make the densest version; Japanese sushi-restaurant umeshu is a separate tradition using soaking rather than fermentation. Improve with bottle aging.
ABV11-13%
Ferment30d
Age120d
Total150d
Ingredients
| 7 lb | Ripe red or black plums (pitted) |
| 2.5 lb | Cane sugar |
| 1 gal | Water |
| 0.5 tsp | Acid blend (low — plums are acidic) |
| 0.75 tsp | Pectic enzyme |
| 1 tsp | Yeast nutrient |
| 5 g | Wine yeast (71B) |
| 1 tab | Campden tablet |
Equipment
- 2-gallon primary bucket
- 1-gallon glass carboy
- Airlock
- Hydrometer
- Straining bag
Steps
- Day 0
Pit and crush
Pit plums (do not break stones — cyanide risk). Crush into straining bag.
- Day 0
Add hot sugar-water
Pour hot syrup over fruit; cool to 70°F.
- Day 0
Campden + 24h wait
Add Campden. Wait one day before pitching yeast.
- Day 1
Pitch yeast
Add pectic enzyme, nutrient, yeast.
- Day 1-8
Primary
Punch down twice daily 5-7 days. Wine takes deep ruby color from plum skins.
- Day 8
Press + rack
Squeeze the bag firmly; rack to carboy.
- Day 8-100
Secondary + age
Ferment to dryness; bulk age 2-3 months for tannin to soften.
- Day 120
Stabilize + bottle
Add k-meta. Bottle. Plum wine improves with 6 months in bottle.