Equipment to make 5 gallons (30 bottles) of Plum Wine

Recipe to make 5 gallons (30 Bottles) of Plum Wine

Recipe to Make Five Gallon (23 Litres) of Plum Wine

Plums 30lbs/13.75kilos
Sugar 15lb/7.5 kilos
Red Wine Yeast (as directed)
Yeast Nutrient ( 5 teaspoons)

Pectolase (5 teaspoons)
Campden Tablets

EQUIPMENT NEEDED TO MAKE FIVE GALLONS OF WINE (23 LITRES)

23 litre/5 gallon white plastic food grade bin and lid
23 litre/5 gallon demijohn either glass or plastic
Cork with hole and airlock
Fine nylon Straining bag
Syphon
Hydrometer/Trial Jar
Steriliser
Full Instructions

Wash the fruit well. Place the fruit in a white food grade bin with lid. Pour over the fruit 12 pints of boiling water, stir well, crushing the fruit gently. When cool, add five teaspoons of Pectolase. Cover and leave at room temperature over night. The next day dissolve the sugar in 12 pints of hot water and add to the bin of plums. Cover closely with the lid and leave in a warm place for 48 hours, then strain off clear liquid 75f/21C. Pour into a fermenter adding the wine yeast and yeast nutrient leave for the rest of the fermentation time under cork and airlock (pour a little water into the airlock to cover first U-bend). Top up to the 5 gallon/23Litre mark on fermenter with cool boiled water. Leave in a warm place out of direct sunlight 75f/21C

Leave until fermentation has ended. There will be some sediment at the bottom of the fermenter so the wine will need to be racked off into a clean vessel and five campden tablets added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.

The wine can now be left to mature in a cool place or if crystal clear, bottled. If you would like to sweeten the wine add a non-fermenting wine sweetener.

TIP: This recipe is suitable to make GREENGAGE, DAMSON & BULLACE WINE.