Plum Wine
Ingredients
- 3 kg ripe plums
- 1 tsp citric acid
- 1 tsp pectinase
- 6 pints water
- 1x 7g sachet bread yeast
- 1 tsp yeast nutrient
Method
- Wash plums in cold water
- Halve and destone plums
- Place plums in fermenting bin
- Add water
- Add pectinase, citric acid
- Mash plums with potato masher
- Cover and leave for 24 hours at ~16-20C
- Add yeast and yeast nutrient, stir
- Cover and leave for 5 days at 18-20C
- Press and strain the pulp using cheese cloth into a second pan
- Clean cheese cloth and strain again into demijohns
- Leave for 14 days before drinking
- Strain again if still very hazy