Plum Wine
PLUM WINE 2.75K PLUMS 2 TEASPOONS TANNIC ACID POWDER 1.5K SUGAR CAMPDEN TABLETS ABOUT 4 LITRES WATER 1 TEASPOON WINE/BEER NUTRIENT 2 DROPS PECTINEX 1 SACHET YEAST 1 TEASPOON CITRIC ACID Cut the plums in half and crush them in your hands. Place in a plastic bucket. Add half the sugar. Boil 2 litres of water and pour over the fruit. Stir to dissolve sugar. When cool add 1 crushed Campden tablet. Wait 24 hours, then add remaining water and the pectic enzyme. Leave for 24 hours, then add yeast and nutrient. Cover with a clean teatowel and ferment for 2 days, stirring twice daily. Strain into a demijohn, add remaining sugar (in syrup form), top up to shoulder of demijohn with water, fit airlock half-filled with suphite solution and leave to ferment. After about 2 weeks, wine should have cleared and a sediment formed on the bottom of the demijohn. Rack the wine into a fresh fermente add a crushed Campden tablet and top up with water. When all fermentation has ceased, add 2 crushed Campden tablets, wait 24 hours, then bottle.
