Anyone would think we drink a lot. The irony is we don’t! Having said that, when nature throws a surplus at you in the form of plums, there is only so much you can humanly eat before you turn to preserving the plumly bounty. Suz has made a few litres of gorgeous plum jam – I know because not all of it made it to the jars 😉 But it’s been such an amazing year that the little Victoria plum tree we planted 7 years ago is so full that some of the branches are reaching the ground! We planted it alongside a Bountiful apple tree, both on dwarfing rootstock so they wouldn’t grow past 9 feet each, as we thought at the time that was all we would have space for and they’d be enough for us. Having seen what they can do, it makes me realise that we need a plan of action for the fruit from the orchard in the near future! At this rate maybe we need to start thinking of applying for a license!
So with the jam jars full, it occured to us to follow the same route as our neighbours and make some plum wine. My only foray into wine-making territory was as a student, when I attempted rhubarb wine. With a taste and smell akin to dry-on-the-nose vomit, it turned me away from wine-making and towards cheap wine from the local off-license. I’m older now – I’ve overcome my fear and, regardless, we have an awful lot of plums to find a use for. The plum wine recipe I’m going to use is as below, with alterations made to fit our kit. I have ‘borrowed’ it from this site – the chap seems very helpful with his comments and I like the ‘no fuss’ approach. I’m not looking for something quick to drink – I don’t mind waiting, and I’m keen on the less-is-more approach when it comes to additives.