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How to Make Plum Wine (1 UK Gallon Recipe)

 plum

Plum wine produces a rich, fruity wine with soft stone fruit character, moderate acidity, and gentle tannin depending on the variety used. It is one of the most versatile fruit wines, ranging from light and aromatic to deep and structured depending on the plums chosen.

When young, plum wine can taste slightly sharp or thin, but it develops into a smooth, rounded wine with plum jam, almond, and subtle spice notes after aging.

Wine Profile

  • Style: Medium fruit wine

  • Colour: Ruby red to deep purple (variety dependent)

  • Body: Medium

  • Sweetness: Dry to medium

  • Acidity: Medium

  • Alcohol: 11.5–13% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), ~6 bottles

  • Difficulty: Intermediate

Harvest Calendar

  • Harvest Season: August – October (UK)

  • Best Picking Time: Fully ripe, slightly soft fruit

  • Suitable for Freezing: Yes (highly recommended)

  • Best Source: Garden trees, allotments, hedgerows

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)

Preparation

  1. Wash plums thoroughly and remove stems.

  2. Discard any damaged or overripe fruit.

  3. Stone the plums if possible (strongly recommended for best flavour and smoothness).

  4. Lightly crush fruit to release juice.

  5. Place into a sanitised fermentation bag in the primary fermenter.

  6. Freezing fruit beforehand improves extraction significantly.

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.

  3. Keep fruit submerged gently.

  4. Ferment for 5–7 days at 18–22°C.

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

Transfer to Secondary

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

  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 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

Expected Results

  • Original Gravity: 1.085–1.100

  • Final Gravity: 0.995–1.000

  • Alcohol: 11.5–13% ABV

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.

About 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.

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

Storage & Aging

  • Improves for up to 3 years

  • Store in a cool, dark place

  • Best drinking window: 12–36 months

  • Benefits significantly from bottle aging

Frequently Asked Questions

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

 

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