Anyone Can Turn Plums into Homemade Plum Wine

[@fabianosoriani]

Excited to hear of the development if you opened an aged bottle!

[@RecipeswithBen]

I have opened a few bottles this summer and it tastes delicious, really happy how it turned out. It you are interested it making some yourself now is the time as it is currently peach season!

[@JulianJP21]

As always cool video Ben 👍✌️ appreciated ✌️

[@RecipeswithBen]

Thank you! I hope it inspires you to try and make homemade fruit wine.

[@JulianJP21]

@@RecipeswithBen For sure 👍

[@mrolltray]

Sounds awesome!. Will be trying it. Great video and content.

[@RecipeswithBen]

Thank you! Just try and find the ripest plums as they will have the most sugar and juice.

[@JIMMBAY1]

Sounds fantastic!. Great video & content...

[@RecipeswithBen]

Thank you for the kind words!

[@jhost0311]

The fruit has sugar. Why do you add more sugar?

[@RecipeswithBen]

Yes but sometimes there isn’t enough to get up the starting gravity to achieve the abv for wine so white sugar can be added to bump it up without effect flavor.

[@jhost0311]

@@RecipeswithBen so without adding sugar, it’ll just be weaker?

[@RecipeswithBen]

@@jhost0311 yes, the starting gravity would be lower and thus a lower abv. Also the higher abv helps with shelf life and aging.

[@jhost0311]

@@RecipeswithBen how long can the “no added sugar” lower abv wine be stored for?

[@txikitofandango]

iNaturalist and PictureThis have changed my life. Love foraging and processing my loot

[@RecipeswithBen]

I use the iNaturalist app all the time! I used it to find apples, these plums and also lots of things you cant eat (just as important!)

[@jamiepark888]

Do I have to pit them?

[@RecipeswithBen]

Yes! Took like an hour but worth it in the end. I cut around the pit with a pairing knife and used the tip to remove the tiny pit.

[@amorton94]

Why not squish the plums instead of leaving them as halves?

[@RecipeswithBen]

I squished them after I removed them from the liquid to get maximum juice yield.

[@garysuderman174]

That's what I'd do. Grapes are crushed so why not plums? Plus I'd started with 1118 Champagne Yeast. I might try making some because I have some plums coming ripe that I can have. I will also freeze 1 whole lemon, thaw it and use it plus 1/4 of its peel and a pinch of ginger in my mash.

[@georgekatsinis5224]

The extra work and mess is unnecessary. Freezing fruit will kill wild yeast and rupture cell walls. Pectic enzyme further breaks down cells for maximum juice/ sugars extraction.