How to Make Plum Wine: Japanese and Western Styles

The World of Plum Wine

Plum wine has a fascinating dual identity in the winemaking world. In Western traditions, it is a fermented fruit wine made much like any other country wine. In Japanese culture, umeshu is a beloved plum liqueur made by steeping green ume plums in spirits and sugar. Both traditions produce exceptional beverages, and understanding both approaches opens up a world of flavor possibilities.

Western-style plum wine ranges from dry and complex to sweet and fruity, depending on the plum variety and winemaking method. Japanese-style umeshu is always sweet and is technically a liqueur rather than a wine, but it is often grouped with plum wines and is worth knowing how to make.

Plum Varieties for Winemaking

European plums (such as Italian prune plums, Damson, and Stanley) are excellent for Western-style wine. They have concentrated flavor, good acidity, and enough tannin from their skins to produce a structured wine.

Japanese plums (such as Santa Rosa, Satsuma, and Methley) are juicier and sweeter, producing a fruitier, lighter wine. Red-fleshed varieties like Satsuma yield a stunning ruby-colored wine.

Ume (Japanese green plums) are specifically used for umeshu. They are not eaten fresh but are perfect for steeping in alcohol. If you cannot find fresh ume, you can sometimes find them frozen at Asian grocery stores.

Equipment Needed

For Western-style plum wine, you need standard winemaking equipment: primary fermenter, carboy, airlock, hydrometer, siphon, straining bag, and sanitizer. For Japanese-style umeshu, all you need is a large glass jar with a tight-fitting lid.

Western-Style Plum Wine Ingredients

1-Gallon Batch

• 4-5 pounds ripe plums (pitted and quartered)
• 2-2.5 pounds granulated sugar
• 1/2 teaspoon acid blend (adjust based on plum variety)
• 1/4 teaspoon tannin powder
• 1 teaspoon yeast nutrient
• 1/2 teaspoon pectic enzyme
• 1 Campden tablet (crushed)
• 1 packet wine yeast (Lalvin 71B or D-47)
• Filtered water to make 1 gallon

5-Gallon Batch

• 20-25 pounds ripe plums (pitted and quartered)
• 10-12.5 pounds granulated sugar
• 2.5 teaspoons acid blend
• 1 teaspoon tannin powder
• 5 teaspoons yeast nutrient
• 2.5 teaspoons pectic enzyme
• 5 Campden tablets (crushed)
• 1 packet wine yeast (Lalvin 71B or D-47)
• Filtered water to make 5 gallons

Western-Style Plum Wine Process

Step 1: Prepare the Plums

Wash plums thoroughly and remove any stems. Cut each plum in half and remove the pit. Quarter the halves and place them in a nylon straining bag inside your primary fermenter. Crush the plum pieces to release juice. Plum skins are rich in flavor and tannin, so keep them in the must.

Step 2: Build the Must

Dissolve sugar in warm water and add to the crushed fruit. Add acid blend, tannin, yeast nutrient, pectic enzyme, and the crushed Campden tablet. Plums are very high in pectin, so pectic enzyme is absolutely essential for clarity. Stir well, top up with water, cover, and wait 24 hours.

Step 3: Check Gravity and Add Yeast

Measure the specific gravity and target an OG of 1.090-1.100. Adjust sugar as needed. Pitch the yeast and fit an airlock.

Step 4: Primary Fermentation

Stir and press the fruit bag down once or twice daily. Ferment at 65-72 degrees Fahrenheit for 7-10 days. Plum wine benefits from a slightly longer primary fermentation than lighter fruits, as the skins release color and tannin gradually.

Step 5: Strain and Transfer

When gravity reaches approximately 1.020, remove the fruit bag and squeeze gently. Rack the wine into a sanitized carboy and attach an airlock.

Step 6: Secondary Fermentation and Aging

Continue fermentation for 6-8 weeks, racking every 3-4 weeks. Plum wine can be stubborn about clearing due to its high pectin content. Be patient, and use fining agents if necessary after 3 months. Age for 4-6 months before bottling for the best results.

Japanese-Style Plum Wine (Umeshu)

Umeshu Ingredients

• 2 pounds green ume plums (or firm, slightly underripe regular plums)
• 1.5-2 cups rock sugar (or granulated sugar)
• 3 cups shochu, vodka, or white liquor (25-35% ABV)
• Large glass jar with tight-fitting lid

Umeshu Process

Wash the ume plums and dry them thoroughly. Remove the stem end of each plum with a toothpick. Layer the plums and rock sugar alternately in the glass jar. Pour the spirit over the top, seal tightly, and store in a cool, dark place.

The umeshu needs a minimum of 3 months to develop flavor, but 6-12 months produces a significantly better result. Shake or swirl the jar occasionally to help dissolve the sugar. The finished umeshu can be strained and bottled, or the plums can remain in the jar.

Yeast and Fermentation Details

Best Yeast for Western Plum Wine

Lalvin 71B works beautifully with plums, softening the malic acid and producing a rounder, fruitier wine. It is the best all-around choice for most plum wine styles.

Lalvin D-47 is excellent for a more aromatic plum wine. It enhances mouthfeel and produces complementary flavor compounds. Keep fermentation temperatures below 68 degrees Fahrenheit with this yeast.

Lalvin K1-V1116 is ideal for drier plum wines. It ferments reliably even at lower temperatures and produces a clean wine that showcases the plum character without excessive yeast-derived flavors.

Temperature Guidelines

Ferment Western-style plum wine at 65-72 degrees Fahrenheit. Cooler temperatures preserve delicate aromas, while warmer temperatures promote fuller extraction from the plum skins. Umeshu does not require temperature control during steeping, but avoid storing it in direct sunlight or excessive heat.

Sugar and Acid Adjustments

Sweetness Options

Plum wine is versatile and can be made dry, semi-sweet, or sweet. Dry plum wine from Damson or Italian prune plums has a character reminiscent of a light red grape wine with earthy undertones. Sweet plum wine from Santa Rosa or red-fleshed plums is lush and fruit-forward.

For backsweetening, stabilize and add simple syrup to a final gravity of 1.005-1.015. For a dessert style plum wine, target 1.020-1.030.

Acid Considerations

Plum varieties vary significantly in acidity. Damson plums are very tart and may need no additional acid. Santa Rosa and other Japanese plums are lower in acid and benefit from supplemental acid blend. Test and target a titratable acidity of 0.60-0.70%.

Flavor Profile

Western-style plum wine offers ripe plum, stone fruit, and earthy aromas with a palate of concentrated plum flavor, moderate tannin, and balanced sweetness. Umeshu presents sweet, floral, and almond-like notes with a smooth, liqueur-like mouthfeel.

Bottling and Serving

Bottling Western Plum Wine

Bottle after the wine is clear and stable, typically 5-8 months after starting. Plum wine made from red-fleshed plums looks stunning in clear bottles. Use dark bottles for wines made from darker European plums.

Serving Suggestions

Serve Western-style plum wine at 55-60 degrees Fahrenheit. It pairs well with Asian cuisine, roasted duck, pork dishes, and semi-hard cheeses. Serve umeshu chilled, on the rocks, or mixed with soda water. Umeshu is also wonderful as a cocktail ingredient.

Frequently Asked Questions

What type of plum makes the best wine?

Italian prune plums and Damson plums are considered the best for Western-style wine due to their concentrated flavor, high sugar, and good acidity. For umeshu, green ume plums are traditional and essential for the authentic flavor.

Can I leave the pits in during fermentation?

It is best to remove the pits. While plum pits are less concerning than cherry pits, they can still impart a slightly bitter or almond-like flavor if left in the must during fermentation. Remove them during preparation.

How long does plum wine take to make?

Western-style plum wine requires approximately 6-8 months from start to bottling. Umeshu requires a minimum of 3 months of steeping but is best after 6-12 months. Both improve with additional aging after bottling or straining.

Why is my plum wine cloudy?

Plum wine is notoriously hazy due to the fruit's extremely high pectin content. Always use pectic enzyme at the start of fermentation. If haze persists, try a two-stage fining with bentonite followed by Sparkolloid. Time and repeated racking also help.

Can I use wild plums?

Wild plums make excellent wine, often with more character than cultivated varieties. They tend to be small, tart, and intensely flavored. Use the same recipe but consider reducing or eliminating the acid blend, as wild plums are naturally acidic.

What is the difference between plum wine and umeshu?

Western-style plum wine is a fermented beverage made by fermenting plum juice with yeast. Umeshu is a liqueur made by steeping plums in distilled spirits with sugar. Plum wine is typically 10-14% ABV, while umeshu is usually 10-15% ABV depending on the spirit used.

How do I make Damson plum wine?

Damson plum wine follows the same process as standard plum wine, but use 4-5 pounds of Damsons per gallon and reduce or omit the acid blend, as Damsons are very acidic. Damson wine is traditionally a rich, dark, full-bodied wine that ages beautifully.

Can I mix different plum varieties?

Blending plum varieties is highly recommended. Combine tart plums (like Damson) with sweeter varieties (like Santa Rosa) for a more balanced and complex wine. Blending red-fleshed and yellow-fleshed plums produces interesting color and flavor complexity.