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How to Make Cherry Plum Wine (1 UK Gallon Recipe)

 cherryplum

Cherry plum wine is made from small, round fruits that range in colour from yellow and red to deep burgundy purple. These fruits are naturally high in acidity and pectin, with a light, slightly floral cherry-plum flavour that can produce a beautifully aromatic country wine.

When young, cherry plum wine can taste sharp and slightly “tight”, but with time it softens into a crisp, fruity wine with subtle stone fruit complexity. It is particularly good when made slightly dry or medium-dry.

Wine Profile

  • Style: Light to medium fruit wine

  • Colour: Pale gold to deep ruby (depending on variety)

  • Body: Light to medium

  • Sweetness: Dry to medium-dry

  • Acidity: High

  • Alcohol: 11–12.5% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Intermediate

Harvest Calendar

  • Harvest Season: August – September (UK)

  • Best Picking Time: Fully coloured, slightly soft fruit

  • Suitable for Freezing: Yes (recommended for flavour and juice extraction)

  • Best Source: Garden trees, hedgerows, ornamental fruiting hedges

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)

Preparation

  1. Wash fruit thoroughly and remove leaves, stems, and debris.

  2. Remove any damaged or unripe fruit.

  3. Stone the fruit if possible — though many cherry plums cling tightly to the stone, so partial destoning is fine.

  4. Freeze fruit overnight if available to improve juice extraction.

  5. Lightly crush fruit using a masher or clean hands.

  6. Place crushed fruit into a sanitised fermentation bag inside the primary fermenter.

Making the Must

  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.

Primary Fermentation

  1. Add yeast and stir thoroughly.

  2. Stir once or twice daily to break up the fruit cap.

  3. Keep fruit submerged to maximise extraction.

  4. 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.

Transfer to Secondary

  1. Lift fruit bag and allow to drain naturally — do not squeeze.

  2. Siphon liquid into a sterilised demijohn.

  3. Fit airlock.

  4. Top up with cooled boiled water if required.

Secondary Fermentation

Allow fermentation to complete over 3–5 weeks.

Rack when sediment reaches 1–2 cm.

Clearing & Aging

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

Expected Results

  • Original Gravity: 1.085–1.095

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12.5% ABV

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.

About 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.

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 & Aging

  • Improves for up to 2 years

  • Store in a cool, dark place

  • Best drinking window: 6–24 months

  • Benefits noticeably from bottle aging

Frequently Asked Questions

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

 

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