Homemade plum wine is a simple, fruity wine that can be served just for drinking or as a dessert wine with a meal. Plums of any variety can be used when making homemade wine, provided they are fresh and ripe. If you are purchasing the plums, plan on purchasing at least six pounds, as you will need four pounds of pitted plums for every gallon of wine you make.
Prepare the Plums
Wash the plums and cut them in half to remove the pits. In a large stock pot, cover the plums with water and cook over medium low heat for 30 to 60 minutes or until the plums can be mashed easily. Mash the plums and strain the juice through a fine, wire mesh strainer into a large bowl or container. Measure the juice and add water to equal the number of gallons of wine you are making.
Prepare Your Equipment
Wine can be made in a large stoneware crock or a carboy if you do not have a wine-making kit. The crock will need a large sheet of thin cotton or cheesecloth to cover the top. If using a carboy, you will need an airlock and a rubber stopper to fit the top. Both of these can be purchased at any brew shop. You will also need food-grade plastic tubing to siphon the wine into bottles when the brewing is complete, and you several bottles with screw-top lids to store the wine.
Make the Wine
Pour the plum juice into your . Stir in two pounds of sugar for every gallon of juice. Add one package of red wine yeast to the mixture. One package of wine yeast will make up to five gallons of wine. Stir to distribute the yeast through the wine mixture.
Ferment the Wine
Cover the crock with thin cotton or cheesecloth and tie the cloth in place around the crock using string or thread. If using a carboy, place the airlock into the center hole of the rubber stopper and secure in place in the opening of the carboy neck. Fill the airlock half full of water. Place the wine in an area that will remain warm and undisturbed for 60 days.
Bottle the Wine
Use a three- or four-foot length of food-grade plastic tubing to siphon the wine from the brewing vessel into bottles. Place the tubing one inch off the bottom of the brewing vessel to ensure that none of the wine sediment is siphoned into your bottles. Cap the bottles and store in a dry, cool place away from direct sunlight. The wine can be stored for up to six months before drinking. Serve chilled.
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