So here we are, four days after first adding our plums to the plastic barrel and adding water to what will become our plum wine. We’ve stirred them twice a day (well stirred in the morning and given the barrel a good shake in the evening), and today it’s time for these steps:
Four kilos of demerara sugar went into this barrel, three teaspoons of lemon juice, and the sachet of wine yeast. Firstly I stirred the sugar in like crazy – demerara being a bit chunky. Then the lemon juice and yeast – it says don’t bother stirring these in, but as we have so many lumpy plums still floating on top, I decided to stir gently. The floating lumpy bits are the plums that were still slightly unripe I’m guessing – there weren’t many, but enough to coat the surface in a layer of plum.
Once the lid’s back on tight, the whole thing was lifted on to the work surface above the boiler (somewhere warm) to start its business. It’ll stay there, much to the chagrin of Suz, in the middle of the kitchen, for five days, until it’s ready to siphon off into demijohns.