Plum Wine

For a batch of about 5 gallons -


  • 10-12 lbs. wild plums or 15 lbs. domestic plums 
  • 15 lbs. sugar for wild or 10 lbs. sugar for domestic plums (to arrive at about 1.085 S.G.) 
  • 5 campden tablets OR 1/4 tsp. metabisulfite 
  • tsp. yeast nutrient 
  • 2-1/2 tsp. dry or 25 drops liquid pectic enzyme 
  • 1 pkg. general purpose wine yeast 
  • 1/4 oz POLYCLAR 
  • Sparkolloid 


  • Wash and cut or crush plums. Remove pits. 
  • Add 5 Campden tablets OR 1/4 tsp. metabisulfite 
  • Add pectic enzyme
  • Add about 3/4 of the total amount of sugar to the fruit, and mix. Leave for 3-4 days at room temperature. 
  • Place fruit in straining bag. Squeeze out juice and discard pulp. 
  • Add water until the acid level is .7% (about 1 gallon per 3 lbs. of fruit)
  •     Optional: Add 1 can of Rosé concentrate. 
  • Check S.G. and add sugar to S.G. 1.085 or 20 Brix. 
  • Add 5 tsp. yeast nutrient
  • Add 1 pkg. yeast 
  • Add 1/4 oz. Polyclar. (The Polyclar will help reduce the tannins from the plum skins.)

  • Rack wine when S.G. is about 1.005 (normally about a week) 
  • Rack again in 3 weeks and add 5 Campden tablets OR 1/4 tsp. metabisulfite. 
  • Rack again in 3 weeks and add Sparkolloid. 
  • Rack 1 week later. Verity sulfite level is 40-75ppm. Add Campden tablets OR metabisulfite if needed. 
  • Add 2-1/2 tsp. potassium sorbate per gallon to prevent renewed fermentation.  
  • Sweeten with sugar syrup to taste.
  • Filter, if desired, and bottle.  

Note:  Plum wine may clear more slowly than other fruit wines.  If Sparkolloid does not clear the wine within several weeks, you may want to try other clearing agents.

"The Purple Foot" is a 501(c)(7) non-profit organization. 

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