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Plum Wine

Plums have been used in traditional British winemaking for centuries due to their abundance in orchards and hedgerows. They offer a flexible base fruit that can produce anything from light, aromatic wines to deep, structured reds depending on variety. Plum wine is often considered a “bridge” wine between delicate fruits like cherry and more robust hedgerow fruits like damson or elderberry.

The essentials

At a glance

Alcohol 11.5–13% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Intermediate
Harvest August – October (UK)
Primary Fermentation See fermentation notes below
Style Medium fruit wine
Colour Ruby red to deep purple (variety dependent)
Body Medium
Sweetness Dry to medium
Acidity Medium
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About this wine

Plums have been used in traditional British winemaking for centuries due to their abundance in orchards and hedgerows. They offer a flexible base fruit that can produce anything from light, aromatic wines to deep, structured reds depending on variety.

Plum wine is often considered a “bridge” wine between delicate fruits like cherry and more robust hedgerow fruits like damson or elderberry.

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Ingredients

  • 5.0–6.5 lb (2.3–3.0 kg) plums
  • 2.0–2.5 lb (900 g–1.1 kg) white sugar
  • Water (to make up to 1 UK gallon / 4.5 L total volume)
  • 1 tsp yeast nutrient
  • ½ tsp pectic enzyme
  • 1 Campden tablet (recommended for fresh fruit)

Wine yeast (half packet recommended)

  • Lalvin 71B (best for fruit-forward balance)
  • Lalvin D47 (adds body and structure)
  • EC-1118 (very dry, neutral fermentation)

Optional Ingredients

  • ½ tsp wine tannin (optional — depends on variety; damson-like plums may not need it)
  • Juice of ½ lemon (only if fruit is very sweet or low acid)
  • 1 cinnamon stick (light spice note)
  • Small piece of vanilla pod (adds smoothness)
  • 1 tsp glycerine after fermentation (mouthfeel improvement)
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Equipment

  • The following equipment is recommended to make this 1 Gallon.
  • Sanitising fluid,
  • 2 gallon Fermenting bucket,
  • Demijohn,
  • Hydrometer,
  • Syphon tube,
  • Air lock,
  • Rubber bung,
  • Measuring cups,
  • Muslin bag,
  • Thermometer,
  • Extra long stirring spoon,
  • Kitchen scales,
  • Campden tablets
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Preparation

  • Wash plums thoroughly and remove stems.
  • Discard any damaged or overripe fruit.
  • Stone the plums if possible (strongly recommended for best flavour and smoothness).
  • Lightly crush fruit to release juice.
  • Place into a sanitised fermentation bag in the primary fermenter.
  • Freezing fruit beforehand improves extraction significantly.
Step by step

Method

  1. Dissolve sugar in approximately 2.5 litres of boiling water.
  2. Pour hot sugar solution over the fruit.
  3. Add cool water to reach 1 UK gallon (4.5 L total volume).
  4. Allow to cool below 25°C (77°F).
  5. Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if used)
  6. Cover and leave for 24 hours if Campden was added.
  7. Lift fruit bag and allow to drain naturally — do not squeeze aggressively.
  8. Siphon liquid into a sterilised demijohn.
  9. Fit airlock.
  10. Top up with cooled boiled water if required.
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Fermentation notes

Primary Fermentation

Add yeast and stir thoroughly.

Stir once or twice daily.

Keep fruit submerged gently.

Ferment for 5–7 days at 18–22°C.

Plum must is often quite aromatic early on, with a strong stone fruit fragrance.

Secondary Fermentation

Allow fermentation to complete over 3–5 weeks.

Rack when sediment reaches 1–2 cm.

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Clearing & ageing notes

Once fermentation has finished

Allow to clear for 2–3 months

Rack if needed

Bottle when bright and stable

Plum wine benefits noticeably from aging

Minimum aging: 6 months

Ideal aging: 9–18 months

Peak drinking: 1–3 years

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Tips & notes

Tips for Better Plum Wine

  • Stoning is highly recommended for smoother flavour.
  • Freezing fruit greatly improves extraction and colour.
  • 71B yeast enhances fruit expression and softens acidity.
  • Plum varieties vary widely — adjust sugar depending on sweetness.
  • Do not rush aging — young plum wine can taste sharp or disjointed.
  • Slight backsweetening after aging can enhance fruit character.
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Serving suggestions

  • Serve slightly chilled (10–12°C)
  • Pairs well with roast pork, duck, and poultry
  • Excellent with cheese boards
  • Works well as a general-purpose fruit wine
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Storage & ageing

  • Improves for up to 3 years
  • Store in a cool, dark place
  • Best drinking window: 12–36 months
  • Benefits significantly from bottle aging
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FAQs

Do I need to stone plums? Yes — strongly recommended for flavour and smoothness.

Can I mix plum varieties? Yes — this often improves balance and complexity.

Why is my wine a bit thin? Some plum varieties are low in tannin — consider oak or tannin addition.

Can I use frozen plums? Yes — often improves extraction.

Can I sweeten it later? Yes, but only after stabilisation