Cherry Plum Wine
Cherry plums are one of the earliest flowering and fruiting members of the plum family in the UK, often found in gardens, hedgerows, and ornamental plantings. The fruit is small but abundant, and varies widely in colour and flavour depending on the tree. Historically underused, cherry plums have become increasingly popular for country winemaking due to their high acidity and strong aromatic profile, which lends itself well to structured, refreshing fruit wines.
At a glance
About this wine
Cherry plums are one of the earliest flowering and fruiting members of the plum family in the UK, often found in gardens, hedgerows, and ornamental plantings. The fruit is small but abundant, and varies widely in colour and flavour depending on the tree.
Historically underused, cherry plums have become increasingly popular for country winemaking due to their high acidity and strong aromatic profile, which lends itself well to structured, refreshing fruit wines.
Ingredients
- 4.5–5.5 lb (2.0–2.5 kg) cherry plums (stoned if possible)
- 2.0–2.25 lb (900 g–1.0 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 (optional, recommended for fresh fruit)
Wine yeast (half packet recommended)
- Lalvin 71B (best for softening acidity and enhancing fruitiness)
- Lalvin D47 (adds body and roundness)
- EC-1118 (very dry, neutral ferment)
Optional Ingredients
- ½ tsp wine tannin (optional — usually not essential)
- Juice of ½ lemon (only if fruit is unusually low acid, which is rare)
- 1 cinnamon stick (light spice variation)
- Small piece of orange peel (adds aroma complexity)
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
Preparation
- Wash the fruit thoroughly and remove leaves and stems
- Remove any damaged or unripe fruit
- Stone the fruit if possible - though many cherry plums cling tightly to the stone.
- Freeze the fruit overnight if available to improve juice extraction
- Lightly crush the fruit using a masher or clean hands
- Place crushed fruit into a sanitised fermentation bag inside the primary fermenter
Method
- Dissolve sugar in approximately 2.5 litres of boiling water.
- Pour hot sugar solution over the fruit.
- Add cool water to reach 1 UK gallon (4.5 L total volume).
- Allow to cool below 25°C (77°F).
- Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if used)
- Cover and leave for 24 hours if Campden was added.
- Lift fruit bag and allow to drain naturally — do not squeeze.
- Siphon liquid into a sterilised demijohn.
- Fit airlock.
- Top up with cooled boiled water if required.
Fermentation notes
Primary Fermentation
Add yeast and stir thoroughly.
Stir once or twice daily to break up the fruit cap.
Keep fruit submerged to maximise extraction.
Ferment for 5–7 days at 18–22°C.
Cherry plum ferments can be quite aromatic early on with a sharp, fruity scent that gradually deepens.
Secondary Fermentation
Allow fermentation to complete over 3–5 weeks.
Rack when sediment reaches 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Allow to clear for 2–3 months
Rack if necessary
Bottle when bright and stable
Cherry plum wine benefits from moderate aging
Minimum aging: 4–6 months
Ideal aging: 9–12 months
Peak drinking: 1–2 years
Tips & notes
Tips for Better Cherry Plum Wine
- Expect high acidity — 71B yeast works especially well here.
- Freezing fruit improves both colour and juice yield significantly.
- Stone removal is ideal but not always practical; don’t worry if some remain.
- The wine will taste sharp when young but softens considerably with aging.
- A slightly lower sugar level can produce a very elegant dry wine.
- Avoid over-extraction from skins, which can make the wine overly astringent.
Serving suggestions
- Serve lightly chilled (10–12°C)
- Pairs well with poultry, pork, and light game dishes
- Excellent with creamy cheeses
- Works well as a summer or early autumn wine
Storage & ageing
- Improves for up to 2 years
- Store in a cool, dark place
- Best drinking window: 6–24 months
- Benefits noticeably from bottle aging
FAQs
Are cherry plums the same as plums? No — they are a distinct species with smaller fruit and higher acidity.
Can I use ornamental cherry plums? Yes — they are often ideal for winemaking.
Why is my wine so sharp? High acidity is normal and softens with aging.
Can I mix cherry plums with other fruit? Yes — plum and apple both work very well.
Do I need to remove stones? Recommended, but not essential if difficult