Making Plum Wine

I followed instructions found here: but was forced to modify the recipe slightly.

My plums are of a small yellow variety and unknown weight due to not owning a working scale.

The plums were then boiled up with a tiny amount of water to soften and sterilise. I added black tea and lemon then, after cooling, a small amount of bread yeast... I know, not what the recipe calls for but I have used before in Elderflower Champaign and that turned out fine... we shall see.

After a few days I strained the pulpy mess through cheesecloth and transferred to the 4.5 litre demijohn jar with airlock.


Plums  wine  fermentation 

 2 pictures - click to enlarge