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I have a ton of wild plums at the end of our land and I am making loads of plum jam to sell and keep us stocked till next year but I am thinking plum wine but my recipe sounds very complicated does anyone have a simple one please?

There are millions. What recipe do you have, Clare?

Mike

Thanks richie that sounds good,my recipe has grape concerntrate and lots of wine making stuff in aswell as tanin(which I can replace with tea) but I prefer a more natural wine.

Add a 1/4 tsp of marmite/vegemite as yeast nutrient.

Hi, I have plum wine on the go. I'm a complete beginner so can't say how it will turn out, but one tip I found was to freeze then defrost the plums first to destroy the pectin, if you don't want to use pectolase. The recipe I used was 6lbs plums, 31/2 lbs sugar, 1 gallon water, tsp yeast. I covered plums with boiling water, added sugar and once cool added yeast. I strained after 4 days (mostly because I hadn't used a proper fermenting bin and the fermenting brew was attracting too many fruit flies in the pan!) Is now bubbling away nicely in demi-john.
I might make a second batch using tea and marmite. I now have a fermenting bin so could leave it longer before straining too.
Jo

Thanks for the tip about the freezing/pectin it would also suit me as I am so busy picking and making jams and chutneys I could make the wine next month.