Plum Country Wine

Total timeline: 150 days (30 fermentation + 120 aging)

  1. Day 0

    Pit and crush

    Pit plums (do not break stones — cyanide risk). Crush into straining bag.

  2. Day 0

    Add hot sugar-water

    Pour hot syrup over fruit; cool to 70°F.

  3. Day 0

    Campden + 24h wait

    Add Campden. Wait one day before pitching yeast.

  4. Day 1

    Pitch yeast

    Add pectic enzyme, nutrient, yeast.

  5. Day 1-8

    Primary

    Punch down twice daily 5-7 days. Wine takes deep ruby color from plum skins.

  6. Day 8

    Press + rack

    Squeeze the bag firmly; rack to carboy.

  7. Day 8-100

    Secondary + age

    Ferment to dryness; bulk age 2-3 months for tannin to soften.

  8. Day 120

    Stabilize + bottle

    Add k-meta. Bottle. Plum wine improves with 6 months in bottle.