Plum Wine

2.720 kg (6 lb) Victoria Plums. Stoned
1.586 kg (3½ lb) of Sugar. Granulated
4.546 litres (1 gallon) water
30 gms (1 oz) dried yeast. Burgundy or Sauternes for this
½ teaspoon Pectic enzyme.

Crush the stoned plums in your hands, do not use a food processor, boil half the water and pour over the pulp. Leave for 5 hours and add the rest of the cold water together with the pectic enzyme. Cover and leave for two days. Strain through a muslin bag and bring to the boil, pour over the sugar and stir until all granules are fully dissolved. Allow to cool to 21°C pour into a demijohn then add yeast. Fit airlock allow to stand until wine starts to clear. Syphon off into another demijohn fit airlock and allow to ferment to a finish. When fermentation has finished syphon off through a wine filter and bottle.   



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