Cherry plum wine recipe

This fruity fermented wonder is a fantastic way to celebrate this summer fruit

• 3.5kg cherry plums
• Approximately 3.5 litres of water
• 1.4kg sugar
• 1 sachet wine yeast – any red wine yeast will do nicely
• 1 tsp yeast nutrient
• 1 tsp pectolase
• 1 tsp tannin

1. Tread or squash the plums to a pulp and strain through a sheet of muslin into a large cauldron. Add the water and sugar and bring quickly to a boil, stirring until dissolved. Turn off the heat and allow to cool to room temperature.

2. Pour the cooled liquid into a plastic fermentation bucket. Activate the yeast according to packet instructions then add to the bucket along with the rest of the ingredients and leave for 1 week.

3. Siphon into demi-johns and fit an airlock. Leave for a further 4 weeks then rack off into new demi-johns, and about 2-3 weeks later bottle it.