Plum wine with the addition of roasted plums

Name: Plum wine with the addition of roasted plums
Yield: 4
Ingredients: 8 kg plums; 1.8 kg sugar; 3 L water; 3 g pectolytic enzyme; 4 g acidity regulator; Burgundy wine yeast – no propagation; 5 g wine yeast nutrient

Plum wine is a wonderful variation of wine. If you're bored with making grape wine — try our recipe for an aromatic drink with a plum note. When choosing plums for winemaking, opt for ripe and juicy fruit. The best and most readily available variety for wine is the Polish Węgierka (prune plum). Mirabelle also works well, as does the lesser-known greengage. If you're interested, we invite you to read our recipe!

Notes

Recipe for homemade plum wine

Preparation:

Pit the plums. Place 3 kg of fruit in the oven and heat to 160 °C, maintaining this temperature for about 10 minutes.
When the plums begin to caramelize, remove them from the oven and cool them, then place them in a fermentation vessel and add the remaining plums.
Add pectolytic enzyme, an acidity regulator, wine yeast, half the portion of yeast nutrient, and sugar syrup (prepared from 2 L of water and 1 kg of sugar). Leave the batch to ferment for 2 weeks.
Next, press the fruit and transfer the young wine to a demijohn, checking the sugar concentration with a saccharometer. If it is below 5 °Blg, add another portion of sugar syrup (prepared from 1 L of water and 0.8 kg of sugar) and the remaining part of the nutrient.
Leave it for another month. If fermentation slows significantly and the first sediment forms at the bottom of the demijohn, you can rack the wine off the lees. This is also a good time to adjust the taste (sweetening or acidifying).
Transfer the wine back into the demijohn and leave it until fermentation is complete.

Enjoy! ...because homemade is better!

Ingredients