Quick & Easy Plum Wine

I may receive a commission if you purchase something mentioned in this post. More details here.

If you could describe the essence of this summer for you, what would it look like? For me this year, it’s drinking plum wine at the beach.

We picked some wild plums last month, and quickly turned them into an easy wine. And on every sunny evening available to us, we have been packing up a picnic dinner and driving the short 45 minutes to Felixstowe Ferry. It’s like having our own private beach– there is rarely anyone else there. We eat dinner, go for a raucous swim (again, no one to watch our antics, so it’s extra-fun!). After we dry off, Jeff and I pour ourselves some plum wine and smile at each other and the waves.

I’m excited to share how to make this homemade wine, because it is so simple, quick and good. Most country wines require patience– but not this one! Using cider yeast really sped things up for me, and although not such a refined or strong wine, it’s completely delicious. For ratios, I used this recipe as a guide– but my actual method for making it is different.



Quick & Easy Plum Wine

How to Make Plum Wine

This plum wine is quick and easy to make, not requiring the months of aging that other country wines need. Most importantly, it is very, very delicious.

  • Author: ariana


  • 5lbs (2.25 kilos) of plums– I used little red wild plums, but any kind will work
  • 3lbs (1.35 kilos) of sugar (I like to use raw sugar/ sucanat)
  • 1 gallon of water
  • 1 teaspoon of fresh lemon juice
  • 1 packet cider yeast (ask at a local brew shop, or this one should work well)

In terms of supplies, there are a few basic items you should have.  You can often find these on craigslist, and definitely at a brewing supply store, or you can order them on amazon.


  1. Give your plums a good wash in water, discarding any that are overly bruised or moldy.  Add them to a sterilized fermentation bucket, and bash them up quite a bit with a potato masher or a (clean) wine bottle.  I like to keep the pits in because it gives the wine a really nice almond flavor.
  2. Bring your gallon of water to the boil, and pour over your crushed plums.  Put the lid on your bucket, and leave it for a few days (3-4) and swirl it around every day.
  3. Add the lemon juice and sugar to your fermenting plums, and stir to mix.  Then sprinkle the yeast on top.  After an hour or so, give it a good stir.  Cover and leave someplace warm for four days, stirring once or twice a day. (Sometimes I just grab the bucket and firmly swish it around.)
  4. It’s time to move it to some demijohns.  I like to do this by just using a siphon hose in the bucket, with a funnel topped with a small sieve in the mouth of the demijohn.  Keep the hose a good inch away from the bottom of the bucket, so you don’t suck up all of the yeasty sediment.  Once you have the wine in the demijohn(s) top with an airlock.
  5. After two weeks, rack the wine by siphoning into newly sterilized demijohns, being careful to leaf the sediment in the bottom of the old ones.
  6. Taste it after three weeks, and see how you like it.  We basically started bottling some of it at this stage, leaving the rest to age and racking again over the next couple of weeks.  It is ALL good!  The longer you wait to drink it, the drier and more clear it becomes, so it’s really up to you.  I just finished bottling the last of it, about six weeks after starting it.
  7. If you are not planning on drinking it quickly, then leave it in the demijohn longer. What you don’t want is a lot of young, active wine in bottles for a long period of time.  They could keep fermenting and build up too much carbonation.  So, if you’re in it for the long haul, just keep it in the demijohns for a few months, racking monthly, before bottling.  But you can definitely drink this wine young, as we have.


This process is really simple, and would be a good one to start with if you are a little intimidated about home brewing. I am in the middle of another batch, this time wild yellow plums, and just using the natural yeast on their skins. Will report back on that! [Update: All of the plum wines we have made have turned out great!]

Quick and Easy Plum Wine And Here We Are...




, , , , , , , , , , ,

176 Responses to Quick & Easy Plum Wine

  1. Daniel August 12, 2014 at 11:04 pm #

    Nice! I really love the taste of plum, and although my plum tree did not produce at the old place, I am hoping to put in some nice tart ones here. We also have some native varieties that I would like to put into a hedge that will be a great source of wild wine.

    • Lori September 29, 2019 at 4:00 pm #

      Does anyone know why cork with airlock keeps shooting off? Just siphoned into demijohn. Is the rubber stopper, too big?

    • Medical Magazine January 2, 2020 at 4:09 pm #

      It’s look good

  2. grokgrub August 27, 2014 at 6:15 am #

    Um, “drinking plum wine at the beach”? Sign me up!

  3. Shelley September 25, 2014 at 2:39 am #

    So do you add more water after u get the mix started..otherwise it woudn’t make much wine?

    • Wendy September 28, 2014 at 8:14 pm #

      Yes I would like to know what to do after this step also. After adding 1 Gallon water then what?

      • ariana September 29, 2014 at 12:38 pm #

        Hi Shelley and Wendy! The amount of water is correct, but the recipe will make more than one gallon, as you have added juice from the fruit and the sugar. I think it was about two gallons in the end, but could have been a little less.

        Wendy, the step after adding the water is to let it sit, for the plums to infuse the water, and then adding yeast and letting ferment before siphoning out. Hopefully all of this is explained clearly above!

        • Shelley January 4, 2015 at 4:33 pm #

          I made this recipe with a few tweaks from the wine experts! It turned out every bit as good as the store 😉 I tripled the recipe of plums and water and added just one package of yeast! I added sorbate to kill it at the end and put in a super clearing agent (natural) and it’s awesome. What a crafty fun thing to do with all my extra back yard plums. I would do this all over again 😉 <3

          • ariana January 15, 2015 at 4:00 pm #

            That’s great to hear! Thanks for reporting back!

          • Danielle August 26, 2015 at 12:10 am #

            Shelley I am interested in your recipe as I am looking at putting on the usual amout as a wine kit which I think is around 22liters. Could you please share??

          • Wayne Wilson August 29, 2015 at 5:52 pm #

            At what point did you add sorbate?

        • Les January 25, 2019 at 8:16 pm #

          Hi I’ve made this plum with 6 punnets of tesco plums at 79p each plus 3 and half bags of sugar.
          Citric acid pectin and turbo yeast 4gallons turned out a treat

      • Mark August 18, 2018 at 2:08 am #

        The recipe is for 1gallon

  4. Josie October 6, 2014 at 12:17 am #

    Don’t the pits of plums have natural traces of cyanogenetic glycocides, the primary compound found in cyanide. The author also mentions an almond flavor. I would just discard the pits…

    • Kimberly October 20, 2014 at 5:29 pm #

      The cyanide it produces is actually healthy for you….known as B17 (not a real classified vitamin) and has been known to kill cancer cells leaving healthy cells alone.

      • rob dud December 13, 2015 at 1:28 am #

        I have heard this also and heard it comes from the nut in the shell

      • Snow In Scotland September 23, 2019 at 10:03 am #

        Amygdalin (from Ancient Greek: ἀμυγδαλή amygdálē “almond”) is a naturally occurring chemical compound best known for falsely being promoted as a cancer cure.

    • James Buck September 7, 2018 at 11:25 pm #

      God made the pits Josie so don’t worry about them!! If you worry about these little things Josie you’re always be down in the pits

      • Downdraft October 26, 2018 at 3:13 pm #

        Jim…i.e.”down in the pits”…..you are a screw ball! :>))

      • J Owen Limbach August 17, 2019 at 5:34 pm #

        This is a ridiculous assertion. If you believe God made everything, then he also made every other poison and toxin on the planet. Does that mean we should just go around eating anything without any knowledge of it? Of course not. People should definitely avoid poisons and toxins no matter where they come from or how they got there. This is a good question and I’d love to see some well cited answers.

      • Cora January 17, 2020 at 4:22 am #

        James, you made me laugh!

    • Hooch Mama August 23, 2019 at 2:57 pm #

      Can’t be all that much. The mice around here crack the pits open and eat them like nuts. I find little piles of neatly halved plum pits when I clear the weeds in the yard.

  5. Steve January 4, 2015 at 6:16 am #

    How large is “one packet” of yeast? I.e. what sort of weight are we talking?

    • ariana January 15, 2015 at 4:01 pm #

      Steve, it’s about 5 grams.

      • Ray August 1, 2015 at 8:18 pm #

        Mines too dry. Can I add sugar to sweeten it up a bit?

        • ariana August 2, 2015 at 7:01 am #

          Ray, you sure can. Just give it some time after adding the sugar to make sure fermentation has stopped (no bubbles in airlock, no effervescence) before bottling.

  6. Tony January 13, 2015 at 9:28 am #

    Just did a double batch of this. It started naturally fermenting before I put the yeast, lemon juice and sugar in. Looks really hopeful at this stage.

    • ariana January 15, 2015 at 4:00 pm #

      That’s great, Tony! Hope it comes out nicely for you.

  7. Steve January 17, 2015 at 3:59 am #

    Just got a batch on the go with a couple of buckets of plums from my tree – really excited to see how it turns out! Thanks for posting the recipe 🙂

    • Caryl July 20, 2019 at 5:29 pm #

      Just moved my wine to big half gallon mason jars fitted with airlocks, and there is soooo little bubbling going on! It started fermenting before I even added the yeast, kept going nicely for 4 days in the bucket, but has all but stopped in the jars. It tastes tart. W going on? I used white wine yeast. Thanks

  8. Naomi February 14, 2015 at 3:00 am #

    Help I think I’ve done something wrong it all went great till I put it in th demy thing and closed the lid it started to creak from too much air. Is this normal?

  9. Naomi February 21, 2015 at 7:05 am #

    This is awesome thanks for posting it I have made peach wine aswell can’t wait to taste

  10. TheWineBrewer March 14, 2015 at 12:39 am #

    ​I have a great video on how i made Plum wine here:

  11. TheWineBrewer March 14, 2015 at 12:40 am #

    ​I have a great video on how i made Plum wine here:



  12. Graham Holmes April 4, 2015 at 3:14 pm #

    It was my impression that any “natural” fermentation (i.e. prior to adding the wine yeast) should be prevented … hence the addition of boiling water at the start of most wine recipes. So what’s actually going on in the first four days of the above process? Is there any harm or benefit to adding the yeast as soon as the initial mixture cools (or 24 hours after adding pectolase, if used)? Thanks for any help.

  13. Laurie April 17, 2015 at 4:41 pm #

    Thank you for sharing this user-friendly process for making wine. I just sampled my Chinese plum (we have a tree) wine and it is delicious! I can’t wait until we harvest our muscadines and scuppernongs in Alabama this fall. Also, I enjoy your expat blog. My husband and I are both retired Army and occasionally talk about living abroad again.

    • ariana May 27, 2015 at 9:48 am #

      So glad to hear that your wine is shaping up nicely– it’s so much fun to make! Thanks for stopping by to let me know.

  14. ingridsperow May 26, 2015 at 5:59 pm #

    Ariana I love your blog and I love telling your story about how you guys made it to Spain after an email snafu!!!
    We foraged wild plums in time before all the wild critters got to them and I am making my first batch. I have 2 girls so there were constant interruptions—I was trying to do too many things at once. I boiled the water with the sugar–ugh!! (I was also making elder flower syrup) then added it to the plums. Then the next day I added the yeast. Hope it all turns out, looks like they started fermenting in one day–we shall see in a few days. Thanks for all your foraging tips-love it!

    • ariana May 27, 2015 at 9:49 am #

      Thanks for this note! I’ll bet your wine will be just fine– it’s very forgiving. And I have to confess a little envy about the elderflowers. I miss them!

      • Sally knight August 10, 2018 at 7:09 pm #

        Hello, have just seen your wine blog, am wondering how alcoholic this can be? Thanks. Sally

  15. Sheila July 30, 2015 at 7:28 pm #

    I am excited to make this recipe I have a TON of golden plums on my tree this year! You mentioned that the golden plums have natural yeast? What would I do differently?

    • ariana August 2, 2015 at 7:06 am #

      Hi Sheila,
      They do have a natural yeast, so you could make a completely wild wine. Do everything exactly the same, except don’t wash the plums (as long is they are basically clean, coming off of your tree) before you do this, and set a few aside when pouring over the boiling water, then add them. The yeast should begin to develop naturally, just sitting in the fermentation vessel. It might take a couple more days, but not necessarily. It will smell yeasty/ beery. Carry on with all of the same instructions, and know that because all yeast strains are a little different, your timeline might be different than when using a commercial cider yeast. It will be a fun experiment!

      • Alexandra Theodotou August 7, 2019 at 4:33 am #

        So, regarding the almond taste when leaving the pits in–that is from cyanide, which occurs naturally in stone fruits like peaches, plums, apricots, and cherries. Please be careful when doing this, as cyanide is very poisonous. People have been known to make themselves sick doing that.

  16. sally August 11, 2015 at 11:42 am #

    Hi I have a spare pack of red wine yeast would this be ok to use or dose it have to be cider yeast?thanks.

    • Mike August 12, 2015 at 10:28 pm #

      Sally, I think its preferred. The wine yeasts are more alcohol tolerant and continue to ferment beyond a lot of cider yeasts. Go for it.

  17. Danny August 13, 2015 at 2:27 am #

    i made 2 gallons from my plum tree… I used to give them away for a couple jars of plum jam. The wine came out fantastic!!!! I like this recipe because it’s natural. No chemicals. My local brew store kept trying to sell me chemicals. A neighbor allowed me to pick his plums. Just put 40lbs into wort, froze 40lbs more.

    • Nancy Arcand September 12, 2017 at 9:25 pm #

      Hello, would love to know how you made your wine Natural. would you share? do not have alot of what some of theses call for.

  18. Kellie August 24, 2015 at 4:04 am #

    This is an awesome recipe and I can’t wait to try it! One thing concerns me: stonefruits, including plums, contain cyanide in their pits which is that “almond” flavor you’re getting. Cyanide is poisonous, so from now on, removing the pits would be a good idea!

  19. Danielle August 26, 2015 at 12:19 am #

    Help! I am a newbie and just juiced 10 litres of purple prune plums since I never knew to ferment them practically whole. I am hoping to just use the juice for this batch and am wanting to make a full carboy of wine (22l) Basically I have the juice and want to get it into the primary fermenter with the juice to water ratio as well as yeast/sugar amounts. I sliced up my hands and made my job way more complicated but O well live and learn. haha Really looking forward to following the directions using the natural yeast on the next batch!!

  20. Lee August 31, 2015 at 4:59 pm #

    Hi, I have just started this with my greengages from back garden. When do you think I should bottle them, for drinking at Christmas? And how many times should I rack them?

    • ariana September 14, 2015 at 12:06 pm #

      Hi Lee,
      I would just rack enough times until they come out nice and clear. I would guess about three times, but it varies. This wine was good to drink as soon as fermentation stopped and it clarified. If you are using a cider yeast, then I would think bottle it by November and enjoy at Christmas– but it could be ready earlier, and we have saved ours for up to a year and it also tastes great. Basically, it’s hard to go wrong!

  21. Anasuya Basil September 1, 2015 at 3:22 am #

    My gallon jug just exploded! I couldn’t get the airlock/rubber stopper to stay on so I used a screw on lid and after 4 days it blew up. It sent broken glass all over my kitchen and livingroom. I have another batch in the demijohns with the metal clasps so I hope there are no other blow ups. My cat is scared to be in the house. Live and learn!

    • ariana September 14, 2015 at 12:04 pm #

      Please use airlocks! So glad no one got hurt!

  22. diane September 10, 2015 at 5:29 pm #

    Can I put it in bottles and put ballons on tell ready?

    • ariana September 14, 2015 at 11:56 am #

      Hi Diane, I have not tried this myself, but others have said that it works. If you do try it that way, please report back on how it went!

    • Chris Goodman March 19, 2019 at 5:12 am #

      I know that you need to put a pin hole in the balloon. I
      t won’t bring air in because there’s no pressure coming in..just going out.

  23. diane September 10, 2015 at 5:59 pm #

    How much yeast do I add ,i made 5 batches how much do I add to each batch?one pack to each?

    • ariana September 14, 2015 at 11:55 am #

      While one pack would eventually be enough for the whole batch, to keep things on schedule I would add at least three packets.

  24. Anasuya Basil September 13, 2015 at 7:47 pm #

    Just opened a carboy, fortunately I was outside and pointing it into the garden as the top blew off with a loud bang shot out like a bullet and I lost half of the wine as it bubbled over.

    • ariana September 14, 2015 at 11:53 am #

      Yes, this is why it’s really important to use an airlock that will allow the CO2 to release and not build up.

  25. Anasuya Basil September 27, 2015 at 3:03 pm #

    I bought all the things on your list, but I didn’t understand the terms I guess. When you said put the airlock on the demijohn I didn’t realize that was the top that allowed CO2 to pass through. I had purchased it but didn’t use it. I looked at the picture of the carboy and used that with the metal braced top. Live and learn!

  26. Gerald Carroll June 16, 2016 at 2:37 pm #

    This plum directions gets 5-star review by me !! 😀

  27. Jochen July 6, 2016 at 6:23 pm #

    The fermentation bucket you linked seems to have a pretty tight seal…is it safe to have the lid on tight after adding the yeast, or should I just set it loosely on top of the bucket to keep it from exploding?

    • ariana July 6, 2016 at 6:38 pm #

      Jochen, I would put it on more loosely. You want to keep most stuff out, but definitely allow for some breathing during this stage.

      • Jochen July 6, 2016 at 7:02 pm #

        Fantastic, thanks!

  28. Betty July 9, 2016 at 1:57 am #

    After letting the plums ferment for 4 days there was a layer of white globby stuff.
    Is this normal?

    • Ariana Mullins July 9, 2016 at 8:19 am #

      Hi Betty,
      Yes, that’s probably yeast– a good thing. Does it smell yeasty?

  29. Sam H July 26, 2016 at 10:41 pm #

    Hi. Was just wondering. I have a boiler type juice extractor. Can you just start this recipe with just the juice?

    • Ariana Mullins July 27, 2016 at 7:15 am #

      Hi Sam,
      It would certainly be worth a try! I haven’t done it that way, but I have made cider from just the juice, plus some sugar. I would do a google search for instructions that are for that method, though.

  30. Meg L. July 28, 2016 at 5:17 am #

    Hi, I’ve had my wine sitting for two days so that the water can absorb the plum juice (nothing added yet) and this morning there was mold growing on a few of the skins that had floated to the top of the bucket!!! It’s definitely black mold and not yeast. Can I scoop out and continue or is it completely contaminated and I should start from scratch? 🙁

    • Ariana Mullins July 28, 2016 at 5:27 am #

      Hi Meg,
      I would scoop out the mold and keep going and see how it goes. Once you add the yeast, it should take over any bad bacteria. Just pay attention to the smell and how it looks– you can usually tell by smell when it’s a serious problem.

      • Meg L. July 28, 2016 at 9:37 pm #

        OK- I’ll give it a shot! Adding the yeast and sugar tonight. 🙂

  31. Melissa Frye August 10, 2016 at 1:07 am #

    I have tried this method with plums, kiwis, and blackberries. AMAZINGLY EASY!!!! Thank you so much.

    • ariana August 10, 2016 at 2:46 pm #

      Awesome, Melissa! So glad you have used this method for other types of wines, and thank you for stopping by to let me know! 🙂

  32. Robert B in California August 11, 2016 at 1:05 am #

    This was so easy and fun! Even my wine-snob relatives (including my dear wife) loved it. There’s only so much plum jelly one can eat in a year, and this wine is by far the best way to make use of the rest of the crop. I used a champagne yeast that gives the wine just a bit of taste of the bubbly. As for the equipment, $10 will buy you everything you need: a big ol’ water bottle (3 gallon / 11.4 litre; drill a hole in the lid for the airlock), the airlock, and siphon hose.

    Like you, I repurposed used wine bottles but also decided to make some splits (375ml) because they make good gifts and it’s just right for my wife and me on a summer evening, no leaving anything in a larger bottle to oxidize. Also, a great flexible, low fuss racking option is BPA free “bag in box” beverage containers (for example, search on Amazon for “Juggage BIB Bag”) that come with a spout for controlled pouring. This way you can extract virtually all the air no matter how much wine you have.

    I chose this recipe over all the others because
    a) it looked fun and this site is all about embracing Life! (the picture of your daughter makes me laugh)
    b) it is simple, straightforward, and unpretentious;
    c) it’s clear that you don’t need a lot of fancy stuff to make it all work. Humanity has been making wine for millennia without modern sterilization methods, so I used just the basics and it’s worked out well, even just using a good ol’ fashioned boiling to sterilize everything, no sterilization solutions or nothin’!

    Ariana, thanks for posting this and bringing joy to us all!

    • ariana August 17, 2016 at 6:46 pm #

      Thank you for this great note, Robert!

  33. Amy August 12, 2016 at 10:50 pm #

    Is there any issue with doubling or tripling a recipe in a 5 gallon bucket? Or should I do one recipe per bucket? Obviously a newbie here ? I’m so excited to make it, looks amazing. Thanks for sharing with the world! ?

    • ariana August 17, 2016 at 6:45 pm #

      Make it as big as you want! Have fun!

  34. wendybruce August 19, 2016 at 2:59 pm #

    When racking the wine – leaving the sediment behind, this leaves a lot of air in the carboy – is this ok? I thought the intent was to keep air out?

    • ariana August 24, 2016 at 10:13 am #

      Hi Wendy,
      Having air in the carboy is fine– the reason for the airlock is so that no outside air comes in, with new bacteria.

  35. Monica August 21, 2016 at 11:31 am #

    How many Demi johns do you need for the basic recipe? This is my first time making wine so I have a lot to learn.

    • ariana August 24, 2016 at 10:16 am #

      I would get three one gallon demijohns. This recipe will make over a gallon, and you’ll need at least one spare empty one for when you rack it. So, if you have two full (A and B) take demijohn A and rack into demijohn C, then wash A and rack B into that one. Then you can have B empty for the next round of racking (if needed).

      • Monica August 30, 2016 at 7:39 pm #

        Thank you, I have now put the liquid into the Demi johns minus the fruit but they only fill the Demi John half full and the liquid is very cloudy, when you rack it does it become clearer or should I add something else?

  36. Sebastian August 27, 2016 at 10:28 pm #

    When you refer to a gallon is it an imperial or US gallon?

    • ariana August 29, 2016 at 6:46 pm #

      A U.S. gallon.

  37. Raynnie Pacholuk August 28, 2016 at 6:22 pm #

    can I use this recipe with concord grapes

    • ariana August 29, 2016 at 6:46 pm #

      Hi Raynnie, I would really recommend looking for a grape wine recipe– there are plenty out there!

  38. Michele August 29, 2016 at 5:49 pm #

    Hi I am making a batch using organic prune plums. I want to use the natural yeasts of the fruit. Do you have a recipe for 5 gallons or did you just multiply by 5.

    • ariana August 29, 2016 at 6:45 pm #

      Just multiply times 5! Good luck, let me know how it comes out! 🙂

  39. stephanie August 30, 2016 at 1:56 pm #

    thanks for the recipe, started making this a fortnight ago with a deluge of plums given to us. Havn’t used yeast, just didn’t overwash the fruit and it seems to be doing wel, good flavour so far. I’ll let you know how it finally tastes in a couple of weeks.

    • michele September 2, 2016 at 8:53 pm #

      Did you use hot water? or did you just use regular water so as to not kill the natural yeasts?

  40. Shaz Ward September 4, 2016 at 4:30 pm #

    I have rhubarb in a 1 gallon glass demijohn waiting for clsrity from its siphoning and 15litres of plum in a brew bucket. We haven’t tried it yet but I’m starting to collecte blackberries to try them

  41. Renee Kohley September 11, 2016 at 12:24 pm #

    I really want to try this! We have plums everywhere and great prices right now!

  42. Callum September 16, 2016 at 1:59 pm #

    I have heard mixed reports about sorbate. or campden tablets. Are they a must? A lot of folk say it can taste the wine?


  43. Rachel September 29, 2016 at 9:35 am #

    Hi there, thanks for sharing your wine making recipe! I have about 9 kilo of plums 4 times the amount stated however I do not have a large enough vessel to boil the 4 gallons of water needed and wondered if I boiled it by the kettle and poured it in the ferment ion bucket 2l by 2l would this affect the wine?


  44. Rachel September 29, 2016 at 9:39 am #

    Hi there, thanks for sharing your recipe! I have about 9 kilo of plums to make wine with however do not have a large enough vessel to boil the 4 gallons of water needed , I was just wondering if I could do this by the kettle (1.7l) step by step or if this would affect the wine? Also I wondered if I would need to use 2 fermenting buckets or if one 5 gallon would be suffice? Thanks!

  45. Stephen King September 30, 2016 at 6:26 pm #

    Just getting ready to try this plum wine just so I’m clear you seal the bucket with an airlock or no airlock until it goes into demijohns

  46. Friedrich January 30, 2017 at 4:07 pm #

    Si couldn’t use demijohns as they have come out of style in Argentina, so I bottled the wine once I withdrew the pits and all into 2,25 lt. bottles and I have a lot of carbonation still. So I unscrew the top and let it out everyday. I’m in the 10 day stage. What to do or what went wrong. I used the yeast that grows normally on the plums and didn’t have to add yeast at all. Thank you.

  47. Friedrich January 31, 2017 at 5:09 pm #

    I open the bottles slowly unscrewing the top to let the carbonation out slowly.

    • Stacey February 19, 2017 at 1:14 am #

      Natural yeast is less predictable compared to the packets. Just keep letting out. Its meant to be in the demijohns for a month, so you might have another few weeks of yeast activity to go yet.

  48. Trish April 19, 2017 at 11:25 pm #

    Would using a ginger bug work for this, instead of the store-bought yeast or will the natural yeast from the ginger not make it alcoholic enough for wine?

  49. Chris May 15, 2017 at 12:45 pm #


    Making this on Friday 🙂

    Can I add universal wine yeast instead 🙂 I have that in my cupboard



  50. Kim Socal June 7, 2017 at 7:06 pm #

    Ariana, I made the rookie mistake of adding the sugar with the hot water. Should I discard it and start over?

    • ariana June 14, 2017 at 4:29 pm #

      Hi Kim,
      I’m really not sure, and it may be too late. If it were me, I’d watch and wait, and see what develops over the next couple of days. Some dubious yeast will have more power to take over with the added sugar, but that might not be so bad if you are willing to work with a wild yeast. I have a very curious attitude about these biology projects, and since you’ve already started, you might as well wait and see what develops. If it smells bad or gets a funky layer of mold, then throw it out and start again. But you might have something unique and good on your hands!

  51. Justin June 14, 2017 at 4:16 pm #

    Hi, I enjoyed your article and plan on trying this with all of the plums we have. One question, where did you get the clear wine bottles with the spring top stopper?

    • ariana June 14, 2017 at 4:27 pm #

      Hi Justin,
      I believe we got them at a local shop in England. But Amazon has a variety. Start here and see what else you can find: http://amzn.to/2sAu0J7. Another way to look is to by sparkling lemonade from a place like Trader Joe’s or another gourmet food shop– those are usually in bigger bottles with a swing top.

  52. Kim June 28, 2017 at 7:19 pm #

    I’m confused at step 6-7. The point of racking again and again is to remove sediment? Why bottle some and rack the rest? Do I always need to exclude air? I have 6 gallons and the airlock is done bubbling several days ago. Wouldn’t I want to just bottle it, regardless of when I planned to drink it?

  53. andreiafouto July 30, 2017 at 5:49 pm #

    Do you not add yeast nutrient, or camden tbls or any equivalent?

    • Gerry January 17, 2019 at 12:04 am #

      Camden tablets will kill the yeast. Camden tablets are used to kill off wild yeast before you add your yeast to the brew and allow a few days to allow the Camden tablets to work and disipate before add your purchased yeast. You can also use crushed camden tablets to sterilize your equipment.

  54. Leslie Bennett August 25, 2017 at 2:09 am #

    Where did the recipe part go? It’s gone! I was using it to make wine! Help!

    • Tammy S. August 29, 2017 at 3:08 am #

      I saved the recipe if you still need help. I started it on the 21st and have just went into the secondary phase. This will be my first batch of home wine. I’m hooked already.

  55. Davr August 30, 2017 at 11:04 am #

    I just followed the first stages and put the wine in demijohns. However fermentation seemed to stop or become extremely slow after about three days. Should I just leave it or add a bit more yeast?

    • Tina September 7, 2017 at 12:17 pm #

      Hi Davr, yes, exactly the same has happened here. I am just waiting for my hydrometer to be delivered so I can measure it before thinking of next action! Hopefully someone might tell us what to do!! My wine is in demijohns with airlocks so hopefully OK to leave i t for a few more days.

  56. Mrs. Tina Bricknell September 8, 2017 at 12:08 pm #

    Hi I have made the plum wine and decanted it into demijohns 10 days ago and absolutely no activity whatsoever. It does not taste yeasty or overly sweet. When I try to test it with a hydrometer (just purchased one) it sinks and not quite floating so is reading over 990. What should I do now?

    • Dave September 9, 2017 at 1:52 pm #

      Couldn’t spell my name properly last time. The hydrometer reading is about 1000 but the wine tastes a bit bitter. Just debating whether to try restarting fermentation, but not sure how to go about it

    • Paul Carter Block September 12, 2017 at 6:37 pm #

      When the gravity reading is that low, it normally suggests that the fermentation has finished. But, if you saw no activity (bubbles, foam etc), other possibilities present themselves. With no yeasty taste and no sweetness, did you actually add sugar and yeast? Another test would be to drink some. If it tastes like fruit juice rather than wine, then maybe you should add some sugar until the gravity reads 1090 to 1100 and put in some yeast.

  57. Malinda June Claeys September 10, 2017 at 8:32 pm #

    We are trying to siphon it into a large demijohn, but the crushed plums keep getting in the way! It is blocking it and we have wine all over the floor…is there a way to take out the plums or how do we do this accurately? thanks!

    • Paul Carter Block September 12, 2017 at 6:42 pm #

      One thing missing from the recipe is the point where we should strain off the liquid and discard the solid stuff. The simplest way is to pour the must from one container to another through a sieve. Having an assistant makes this easier. I use old tights (panty-hose) stretched across a wide funnel and it works well. Let the juice drip through and what is left will have only the fine particles remaining and they will settle eventually.

  58. Paul Carter Block September 12, 2017 at 6:31 pm #

    I was browsing for a wine recipe to use 2017’s colossal crop of myrobalan plums and I saw the name “Felixstowe Ferry”. (Rub eyes in disbelief) For me, it’s a 2-mile walk from home across the Kingsfleet Marshes. Small world, eh?
    Meanwhile, back to the topic. I have made approx 40 litres from the myrobalans and I am about to begin work with the biggest crop of Victorias I have ever seen in my garden. Then there was the strawberry, raspberry, blackberry…and my pears will be ready soon. I will have enough wine to float an aircraft carrier.
    Thanks for the recipe!

  59. darrell September 18, 2017 at 10:22 pm #

    I’m on my second day in the fermenting barrel and all the plums are floating to the top and i can’t tell if the yeast is working should i just wait a siphon into the demijohn in 4 days

  60. Leslie Bennett September 24, 2017 at 10:26 am #

    Note to everyone: airlocks are a must! The fermentation buckets i use have them. I use them even before i add the sugar and yeast, it’s better to be safe than sorry 🙂 the recipe used here is awesome! I’m going to end up with 5 gallons of wine from the 1 wild sand plum tree that grew at the edge of my front yard 🙂

  61. Tim K October 12, 2017 at 4:11 pm #

    After you dump the hot water on the mashed plums and seal it with the bucket lid, are you supposed to make sure there it is airtight? My bucket has a hole for an airlock, but you don’t mention anything about an airlock until you rack it into the demijohn.

    • Joe October 21, 2017 at 3:28 am #

      The fermenter bucket cover does have a hole, as some people will use this bucket throughout primary and secondary fermentation and will put an airlock on it as the fermentation takes off. If you are not going to put an airlock on it, just cover it with a paper towel, tea towel, coffee filter anything to keep the pesky fruit flies, or foreign matter from getting into the “must.” Then in a week or two when you remove the fruit residue and put the liquid into the demijon or carboy, to continue the fermentation you can just put an airlock on it until fermentation finishes. It really is not rocket science, just a matter of fermenting and converting sugar to alcohol. Just remember to never seal it up tight until all fermentation has stopped, the CO2 will explode tightly sealed containers until all fermentation has stopped. Best of luck.

  62. Linda October 19, 2017 at 1:38 am #

    Thank you for the recipe, this is my first batch with Italian plums and I am so happy to find a unique way of using them up! I will be bottling some up for Christmas gifts. Yesterday I removed all the skins and floating fruit and put the liquid through a sive into the dimijohns and placed an air lock. This was so much fun and very happy with the end result. Please share more ideas and recipes, Linda.

  63. Timothy Kinney November 11, 2017 at 7:40 pm #

    So I’m at step 6 and there’s been no bubbling in the airlock for at least a couple weeks. If I plan to keep racking for a another couple weeks or months, do I need to add any more yeast and/or sugar to keep fermentation going?

  64. Healthcare Dawaiyatra January 10, 2018 at 7:33 am #

    Wow,I like plum.Great idea thanks for sharing it!

  65. Billy January 11, 2018 at 10:49 pm #

    I love plum! I can’t wait to make this. It sounds so delicious. I’ve never made my own wine before but I’ve made beer – super excited to give this a go the next time I head to the grocery store! Thanks for sharing!

  66. Brenton July 30, 2018 at 6:44 pm #

    I just started my primary fermentation. I am a little confused about step six. Does it mean three weeks after primary fermentation starts, or three weeks after I rack it in step five, which would then total about five weeks of fermentation?

    • ariana July 30, 2018 at 7:33 pm #

      I can see the confusion! Yes, taste after about five weeks of fermentation. Have fun!

      • Martyn August 27, 2018 at 7:28 am #

        Hello do you need to use pectolase is it called do you know it’s just that it’s not mentioned

        • ariana August 27, 2018 at 8:42 am #

          Hi Martyn,
          Pectolase is optional. My wine cleared alright by just racking, but using pectolase will improve the clarity, for sure.

          • Martyn August 28, 2018 at 5:31 pm #

            Thank you Ariana

          • Brent Weiss September 3, 2018 at 6:29 pm #

            Hi Ariana, are swing top bottles just as air tight as corked bottles for wine? When I look for wine bottles they never show the swing top bottles used for wine. I am in the early process of making your plum wine! Brent

          • Brent Weiss September 3, 2018 at 6:32 pm #

            Hi Ariana, Do you ever use cheesecloth to strain your wine or just a fine strainer?

          • Ariana Mullins September 3, 2018 at 6:45 pm #

            Hi Brent,
            I actually don’t know if swing top bottles are just as air tight as corks. But I DO know that I have used them without any problems, even storing bottles of wine for years with swing tops.

            Also, I have use layers of cheesecloth to strain the fruit from wines, and it should work well for you. Have fun and good luck! 🙂

  67. chris September 5, 2018 at 2:06 am #

    I’ve tried this twice and it’s not turning out. First time it stopped fermenting immediately upon transferring from the bucket to the demijohns and it smelled badly. Second time it fermented oh boy how it fermented into something so alcoholic as to be undrinkable. I had tasted it as various points but it seemed like it went really fast. I am sad to dump out two gallons and it was a fun experiment with backyard plums but I won’t be trying this again.

    It did inspire me to try to use other fruit that was around. Making some blackberry wine from some berries from a pioneer cemetery nearby, and also trying your cider recipe, which seems to be going much better, about 1-2 weeks to go. Still pretty sweet but has that fermented taste.

  68. sophia Bava September 17, 2018 at 11:20 pm #

    Can I use universal wine yeast if so will the wine mature as early as with the cider yeast? Thanks

    • Ariana Mullins September 18, 2018 at 7:20 am #

      Hi Sophia,
      Yes, you can use a universal yeast, but it will mature differently and take longer.

  69. JP October 1, 2018 at 2:30 pm #

    Hello and thank you for the recipe and steps! Used 3 gallons of rinsed/mashed wild plums with roughly 2 gallons of semi-boiled water to 6.5 gallon bucket with airlock. Went to stir on day 2 and noticed activity starting (wild yeast?). Nothing smells or looks off but now unsure if I should continue with adding sugar and additional yeast in few days. Thoughts? Thank you!

    • Ariana October 1, 2018 at 5:54 pm #

      It’s really up to you how you would like to proceed… Since you didn’t really boil the plums, then there is bound to be some wild yeast in there. You could just let it go with that and see what develops, you could add campden tablets and kill the wild yeast before adding new yeast, or you could add the cider yeast to what you have going and get a sort of hybrid. All three are very legitimate ways to go about the job, it’s just up to you how much control you want to exercise over the process. If you aren’t so open to the unpredictable nature of the wild yeast, add a couple of campden tablets, wait for 24 hours, and then add the yeast and sugar.

      • JP October 2, 2018 at 2:15 pm #

        Thank you for the quick reply! If I leave the wild yeast do I still add the sugar? If I add yeast does it matter if I use Ale yeast or I also have Blanc wine yeast.

        • Ariana October 2, 2018 at 4:37 pm #

          Yes, still add the sugar! And I have never used ale yeast, just cider yeast for this particular brew, but white wine yeast will also work– it will probably just take longer for the wine to be ready to drink.

          • Brent Weiss November 24, 2018 at 12:02 am #

            Hi Ariana, I have been drinking plum wine using your recipe. I made the wine following your steps. I used plums from my tree in the backyard. I did add sugar to make it a little sweeter after the process of finishing the wine. It tasted great!! Thanks for the recipe. I am excited to make more!!! Can you use your wine recipe for other fruits such as apples, rubarb, peaches, and etc?

          • Brent Weiss November 24, 2018 at 12:06 am #

            Hi Ariana, when you rack the wine it seems like you have quite a bit of wine left over in the demijohn in the yeast. Can you still filter that wine using a cheescloth into the demijohn or just discard the left over wine sitting in the yeast. What do you do and how do you do it?

          • Ariana Mullins November 24, 2018 at 10:47 am #

            Hi Brent,
            I’m so glad to hear that you have been enjoying the results of this recipe! I would say that it’s good for other stone fruits, but that I haven’t used it on things like apples. I do have an excellent recipe for rhubarb wine here on my site, though!

            Also, I would just discard the wine remaining at the bottom. This is old yeast sediment, and clearing it out of your wine is worth the small loss in volume.

  70. Amanda December 7, 2018 at 5:22 pm #

    Our plum trees went crazy this year and produced more than they normally do. We made plum jam, liqueurs, and then finally this recipe for plum wine. We just racked the wine and tasted part of it. I do not drink wine often but it smells/tastes like wine and has a nice fruity after taste. We are going to transfer some to bottles in two weeks to give as Christmas gifts. I really enjoyed learning to make wine and appreciate you providing this.

    I do plan on making this again next year, making a larger batch. This year we just did purple plums but for next year we will also do green gage. I think I may only use one pack of yeast.

    • Ariana Mullins December 7, 2018 at 9:03 pm #

      Hi Amanda,
      I’m so glad to hear that you enjoyed the process of making this wine, and that it turned out so nicely for you! I’m sure your friends will really appreciate the bottles they receive as gifts. Thank you for taking the time to stop by and let me know how it went!

      • Amanda May 27, 2019 at 1:49 am #

        Just wanted to give an update. The wine tastes even better now that it has been able to sit a few months. We always get out a bottle when we have people over and they love it. I am running out but will be making more this year.

        • ariana June 6, 2019 at 7:24 pm #

          Thank you so much for taking the time to give us this update! It makes me very happy to hear how much you and your friends have been enjoying this wine, Amanda!

  71. Lynette scaife March 1, 2019 at 9:05 am #

    What is a demijohn??when I make wine I put one cup of sugar and quash the fruit and let it sit for at least 2weeks then strain it in a cloth And bottle it. The taste is great Thank you for sharing the correct way

    • Qwerty klopy March 19, 2019 at 2:34 pm #

      A demijohn is a 5 litre Glass vessel with a short neck for use with a rubber bung and an air lock, hope this helps or Google.

  72. Qwerty klopy March 19, 2019 at 2:25 pm #

    Hi thinking of doing similar recipe with pineapple+adding a jar of pineapple chili sauce, any thoughts?

  73. Matt June 5, 2019 at 4:02 pm #

    Using this recipe, I got enough to fill two 1 gal demijohns about 3/4 full. Is it ok to fill the remaining headspace with water?

    • ariana June 6, 2019 at 7:23 pm #

      Hi Matt,
      I don’t recommend adding water, as that will just dilute your wine. Just put in your airlock and let it ferment! It’s OK to have air in the jar, the Co2 will push it out soon enough.

  74. Jan-Jone Han June 23, 2019 at 3:26 am #

    I double the quantities into the 5 gal bucket. please tell me if the contain will over flow when cider yeast packets are put in. Thanks!

    • Jan-Jone Han July 1, 2019 at 11:43 pm #

      That was my novice question and the answer is “just find”. However, it became quite heavy to swish the bucket around. After reading all the previous discussions, I decided to strain the bucket contents before moving to the demijohns. I used a piece of leftover sun shade fabric covering a new bucket and scoped the contains into the new one slowly. It was rather time consuming but it prevented clogging the siphon hose and yielded more liquid. I got three full gallons of fermenting wine bubbling thru the airlocks. will report on how the wine turn out later.

      • Jan-Jone Ha August 12, 2019 at 11:13 pm #

        Hi Ariana: My wine doesn’t test good 4 weeks after the second demijohn. It is a bit sour. Could it be the straining process I took removed too much yeast?

  75. Dianna Price July 1, 2019 at 1:32 am #

    I’m making this yummy looking wine and just learning. At what point do I strain the fruit from the juice? Do I strain the fruit before adding the yeast? Or before moving the wine from the fermenting bucket into a carboy??? Thanks!

    • Jan-Jone Han July 6, 2019 at 12:09 am #

      yes. before moving the wine from the fermenting bucket into a carboy. check my post.

  76. Lisa newell July 29, 2019 at 2:03 am #

    We have wild sand plums here in Oklahoma. Are these comparable to your unripened yellow plums. Our are yellow until they are ripe….then red.

    • Ariana July 29, 2019 at 8:49 am #

      Hi Lisa,
      I don’t know much about those plums, but I can assume that they should make good wine once ripe!

  77. Bee November 4, 2019 at 9:26 pm #

    Hi, I was just looking over this and I just wanted to put in a word of caution because that Almond flavour described, coming from the pits, sounds like cyanide. Be careful when dealing with pits and seeds.

  78. Cecilia March 19, 2020 at 4:50 pm #

    If you leave out the lemon. And use honey instead of sugar. Then you have the viking-drink called Mjød! 😉
    Love form Denmark.


  1. 52 Fermented Foods To Make This Year | The Adventure Bite - September 9, 2014

    […] Peaches from Better Homes and Gardens Vietnamese Pickled Vegetables from Use Real Butter Plum Wine from And Here We Are Homemade Pickled Ginger from My Darling Lemon Thyme   Pickled Garlic & Red Bell Pepper […]

  2. Friday Favorites - And Here We Are - June 12, 2015

    […] Quick & Easy Plum Wine […]

  3. Recipe Find: Quick and easy plum wine - December 21, 2015

    […] Ever wanted to make plum wine? Check this out at andhereweare.net […]

  4. Umeshu (梅酒) - Japanese Plum Wine – FromJapanWithHeart ♥ - February 3, 2016

    […] Appétit. Another variation with plum varieties more readily available in the US can be found as And Here We Are which involves […]

  5. How to Preserve {Pretty Much} Anything: Part 2 - Keeper of the Home - February 4, 2016

    […] Quick & Easy Plum Wine from And Here We Are […]

  6. Umeshu (梅酒) - Japanese Plum Wine - FromJapanWithHeart - June 7, 2016

    […] Appétit. Another variation with plum varieties more readily available in the US can be found as And Here We Are which involves […]

  7. 101 Paleo Stone Fruit Recipes - Rubies & Radishes - July 19, 2016

    […] Quick & Easy Plum Wine from And Here We Are… […]

  8. Green Gage Plum Wine – Fermenting for Foodies - September 26, 2016

    […] Notes: -Thank you to And Here We Are for the initial inspiration for this recipe. -To learn about racking, sterilization and everything […]

  9. 2014: A Wild but Wonderful Ride - And Here We Are - October 25, 2016

    […] be our last one here, we just focused on enjoying it.  We did a lot of foraging, and brewing of country wines and hard cider with our foraged fruits.  We also took some nice day trips to enjoy the charms of […]

  10. How to Preserve {Pretty Much} Anything: Part 2 | Keeper of the Home - January 27, 2018

    […] Quick & Easy Plum Wine from And Here We Are […]

  11. 5 Steps To Making Your Own Fruit Wine + 8 Recipes To Get You Started - June 28, 2018

    […] Plum Wine […]

  12. 5 Steps To Making Your Own Fruit Wine + 8 Recipes To Get You Started – ON2ART.COM - October 17, 2018

    […] Plum Wine […]

  13. 29 recettes de prunes gourmandes: que faire des prunes – Cuisine-nature - February 7, 2020

    […] Ce tutoriel vous montre une méthode simple pour convertir les prunes que vous cultivez sur votre nouvelle boisson préférée. […]

Share your thoughts with us...

This site uses Akismet to reduce spam. Learn how your comment data is processed.

AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.

Privacy Policy   Disclaimers

© 2017 And Here We Are. All rights reserved.