Ingredients:
15–20 lbs pitted, ripe plums; pits must be removed, being detrimental to the wine
12 lbs Corn Sugar (have 1 extra lb in case you need to add more later)
5 gal. Distilled Water (have 1 extra gallon for topping up later)
2 -1/2 tsp Yeast Nutrient (Diammonium Phosphate)
2 -1/2tsp Pectinol (pectin enzyme)
5 Campden Tablets (sodium-bisulfite), initially: later 12-15 more needed
7 tsp Tartaric Acid
10 grams Epernay II Wine Yeast (can purchase in 10-gram bottles)
After primary fermentation: 1 2/3 tsp. Sparkolloid (fining agent), mixed with
1-2 cups of water

At bottling: 2 -1/2 tsp Wine Stabilizer (Sorbitat- potassium sorbate) which is at a
needed rate of 1/2 tsp per gallon of wine
Goal:
Original brix of must: 20 – 22 (I prefer 22)
Total acid: 6-6.5% (see Step 11)

Necessary containers (See Note A):
First, 10-gallon open fermenting container, w/lid, and a straining bag for fruit
Then a 7-gallon carboy with airlock
Lastly, a 5-gallon carboy with airlock

Steps:
1. Start by dividing 5 gallons of water into 2 pots (e.g. 2 gallons and 3 gallons).

2. Boil up both pots to sterilize water.

3. Stir all Corn Sugar into smaller pot; then allow both pots to cool (see Note B).

4. Wash, pit, then crush all plums using either a hand potato masher or your hands if plums are really ripe. Don’t over-crush into a smooth pulp. This equates to the breaking of the skins of wine grapes.

5. Place crushed fruit into a straining bag then put into 10-gal open container.

6. Either add sugar solution and the other pot of water immediately to the crushed fruit (to make 5 gal. total) and wait for it all to cool to room temperature, or allow sugar and water pots to first cool and then add them to the fruit. It is wise to hold out a quart or so of the pure sterilized water until after testing the sugar (Steps 8, 9, 10) in case added sugar (in solution) is needed to attain desired brix.

7. When fruit/sugar/water (‘must’) is cool add the balance of the ingredients, EXCEPT Yeast, Campden tablets, Sparkolloid, Wine Stabilizer. Mix well.
8. Siphon a small amount of the ‘must’ to take hydrometer Brix reading. Determine amount of corn sugar to add, if any, to remaining sterilized water to reach the desired brix. Specific gravity of 1.085-1.095, or Brix of 20-22 is perfect.

9. Rule: One pound corn sugar raises specific gravity (s.g.) by 36 pts per gallon
Therefore, 5 lbs of corn sugar raises 5 gallons by 36 points. Don’t make the
error of thinking 2 lbs of sugar raises 5 gallons by 72 points. You need to
calculate the ratio to find the amount of sugar needed to raise your ‘must’ to
the desired range of s.g. 1.085-1.095 (20-22 Brix).
Example: Say your initial s.g. reading is 1.030 for 5 gallons of ‘must’.

To reach 1.090 you need to raise the reading by 60 (1.090 minus 1.030).
You know 5 lbs sugar raises 5 gal ‘must’ by 36 but you need 24 more (60-36),
so you need 5 lbs sugar PLUS 2/3 of another 5 lbs sugar (24/36 = 2/3).
2/3 x 5 lbs = 10/3 or 3 1/3 lbs sugar. This added to the 5 = 8 1/3 lbs in all

Therefore, to raise your ‘must’ from 1.030 to 1.090 you need 8 1/3 lbs more
Sugar (IN ADDITION to the 12 lbs listed in the original ingredients).

10. Add any additionally-needed corn sugar to the ‘must’ now. From the sterilized water you withheld earlier, make a syrup of 2 parts corn sugar to 1 part water. Also, if your ‘must’ is less than 5 gallons at this point, add the necessary amount of sterilized water to bring it up to 5 gallons. You will lose some volume due to sedimentation, and since you want to end up with 5 gallons of wine, you may have to add more water later in the process. Don’t worry about the added water changing the percentages or makeup of ‘must’.

11. Test the acidity next. You should seek a range of .5 to .7, trying for 6.5 as
ideal. If you are a little above the range, that is okay. If you are below .5 you
should add acid to bring it above .5. If needed, slowly add tartaric acid a
teaspoon or two at a time, testing as you go until you reach the acceptable
range. My experience has shown it is difficult to measure the difference of a
few teaspoons. I often estimate “a few tsps” if additional acid is needed.

12. Add 5 Campden Tablets, crushed in small amt of water. Stir well (Note C).

13. When ‘must’ is room temperature add yeast on surface. Place lid on
container. Wait 10 – 12 hours then stir to be sure yeast is well distributed.

14. Once fermentation begins, stir or push the pulp down into ‘must’ twice a day.

15. Primary fermentation ends in 6 –12 days. Watch color. You may want to
extend time to gather color from skins. Strain and press pulp well, funneling
juice into 7 gallon carboy (not over 80% full), and affix fermentation lock.
Allow 1 - 2 weeks for fermentation to fully finish and for sediment to settle.
16. Rack (siphon) the ‘must’ into another open container then stir in Sparkolloid
(1 2/3 tsp), mixed with 1-2 cups water simmered for 15 minutes (Note D). It’s
okay while it’s warm to stir it into the ‘must’ since a small amount will not
affect the temperature of 5 gallons. Add 5 (more) Campden Tablets, crushed.

17. Rack ‘must’ into 5 gal carboy, top up with sterilized water if needed, add air
lock and let set for four weeks. Any amount over 5 gal can be put into 1-gal
jugs with air locks. This extra amount can be added back later or used to top
off large carboy.

18. After the 4-week period rack away from the “settlings”, top up again (if
needed), and let stand for two or three months more.

19. Rather than bottle at this time I recommend one more racking to help clarify
wine. Add 3 or 4 Campdens, but this is optional based upon individual
judgement. Then let set for 3 – 4 months. Ideally, plum wine is started in
July and is bottled in late winter or spring.

20. Procure either 26 fifth bottles (750 ml), 52 tenth bottles (375 ml), or some
combination thereof. Also purchase sufficient corks, and temp corks (for use
once bottles are opened). Also be sure you plan for having Wine Stabilizer
(potassium sorbate) for use at bottling time.

21. At bottling rack wine carefully into an open container (avoid splashing). Add
7 or 8 Campden tablets, sweeten with sugar syrup to taste (2 parts granulated
sugar, 1 part water) if desired. Add 2 -1/2 tsp (1/4 oz) Wine Stabilizer (Note E).

22. Bottle, cork (same size fits both 750, 375 ml bottles). I prefer 1-3/4” corks
over 1 -1/2” ones. Label bottles and set aside to age for at least 3 mos.

Notes:
A. Start with a 10 gal open container, then after most fermentation ends,
go to a 7 gal carboy, and finish with a 5 gal carboy.

B. Sugar: During fermentation corn sugar (smoother) is best. At bottling
time a syrup of 2 parts granulated sugar to 1 part water is best.

C. One Campden Tablet equals 1 Tablespoon sodium bisulfite solution
(65ppm) for 1 gallon; therefore 5 tablets are needed for 5 gallons.

D. 28 grams of Sparkolloid = 1 oz. Use 1-2 grams per gallon of wine (5-7
grams per 5 gallons). Figure 1/4 oz. total, or 1/3 tsp per gallon.

E. Wine Stabilizer (Sorbitat or potassium sorbate): 1/2 oz. treats 10
gallons. So at 1/2 tsp per gallon use 1/4 oz or 2 1/2 tsp for 5 gallons.