Cherry Plum Wine

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Have you seen the gorgeous little yellow and purple cherry plums on the trees? We are planning to make this on the weekend. Well, start it anyways! It takes about six weeks until it can be bottled. 

Cherry-plums     cherry-plums

Cherry plum wine

2.8 kg cherry plums
1.4 kg sugar
approximately 4 litres of water
1 sachet wine yeast – any red wine yeast will do nicely
1 tsp yeast nutrient
1 tsp pectolase

To extract the juice out of the plums, boil one litre of  water and pour it over the fruit then use the end of a rolling pin, crush the fruit until there are no lumps left. Leave for a few hours then add the rest of the water and the pectolase.

Leave a couple of days then strain through a fine sieve. Put the juice into a saucepan, bring quickly to a boil then immediately turn off the heat. 

Pour the hot juice over the sugar and stir until dissolved. Cool to room temperature. Add the yeast and yeast nutrient. Bring the volume with water to 4.5 litres if necessary. Pour into your demijohn using a funnel. Add the trap. Rack off into a clean demijohn after four to six weeks and again a few weeks later if you want. Bottle when clear – or even if it doesn’t clear completely, bottle it anyway.

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About Katherine

Reader, writer, gardener, camper, hiker, traveller. Cat lover that loves to cook. Married, mother of two fantastic twenty-somethings. INTJ, Canadian. Living in England (and loving it). Addicted to cookbooks. Sometimes cranky.

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