Plum wine, ohhhhhh yeeeeeeeaaaaaaaaaa....
as many plums as you like, the more juice the better the flavour, de stone the fruit boil and leave to steep, or just boil to death then mash them up a bit, filter off the thick bits of fruit in a colander and use to make a pie
keep the liquid and set to one side to cool down a bit.
now the easy bit.
800g of sugar 1,000g if you want it strong.
2 tea spoons of wine yeast
1 gallon of liquid 4.5 litres
juice of 2 lemons zest of 1
Method:- take the liquid and put it in the sterile demijohn along with the sugar, (half fill for now), luke warm only, no hotter or it will kill the yeast, colder is better than hotter if your not sure.
take the yeast and mix with a little warm water and a little of the lemon juice (the vitamin C helps it all work better).
let the yeast sit for 5-10 mins to start working then add to the demijohn with the remainder of the lemon juice and zest, give it a good swish round to mix it up.
ensure the bottle is air locked and sitting in a tray to catch any over spill, the initial fermentation will be violent.
after 1-2 days add the remaining juice and water to top up. make sure the juice is stored covered in the fridge until needed, remove and set at room temperature for 3-4 hours to warm before adding to the mixture.
leave to brew some place warm until finished, it can take up to 6 weeks if its cool, or longer. filter of sediment and bottle, leave to settle on a concrete floor for 2-3 weeks, then filter / syphon off into clean sterile bottles, leave for 6 months to mature and let the enzymes do there bit, best left for 12 months before drinking, 18 months is better....
hope this helps.
regards.
chris.
