Greengage wine is sweet and mild, with a pale yellow color and a classic sweet dessert wine finish.
Plums come in many flavors, some bitter and astringent like damson plums, others sweet and mild like greengages. Most are somewhere in the middle. Since greengage plums are sweet and mild with yellow flesh, they make a pale yellow dessert wine that’s unlike any other type of plum wine.
I came across a recipe specifically for greengage plum wine in the book Preserve It!, which has served me well in the past. It tends to have off the wall recipes that come out exceptionally good, like parsnip wine.
Believe it or not, parsnip wine was completely amazing, and one of the best wines I’ve made all year. That leaves me excited to try this plum wine recipe variation when the greengages come in next year.
This plum wine recipe is a bit unconventional, in that it first ferments the fruit in a bucket first, then strains it out, adds the sugar and racks it into a sealed carboy. Generally, the fruit and sugar are all put in at the start.
Greengage wine is a sweet, mild dessert wine.
- 4 1/2 lbs (2kg) greengage plums
- juice of 1 lemon (about 2 Tbsp)
- 1 tsp pectic enzyme
- 1 tsp wine yeast
- 6 1/2 cups cane sugar
- Pit the greengage plums, and then freeze them overnight. This breaks their cells to help them release juices but also helps damage the pectin that would cause a cloudy wine.
- Defrost the plums in a brewing bucket, and pour 3 quarts of boiling water over them. When cool, add pectic enzyme, lemon juice, and wine yeast (but not the sugar). Cover with a towel or loosely with a lid and allow the mixture to ferment for 4-5 days.
- Dissolve the sugar in a quart of water on the stove, stirring to ensure all the sugar is completely incorporated. Allow the syrup to cool.
- Strain out the fruit mash through cheesecloth, collecting the juice. Place the juice into a sterilized carboy, and top with the sugar syrup. Add more water to fill if necessary.
- Seal with a water lock and allow the mixture to ferment at room temperature for 2 months. When fermentation has stopped, and no bubbles move through the airlock for at least 5 minutes, it's time to bottle.
- Bottle the wine in sterilized wine bottles, cork, and bottle age for at least 6 months before drinking.
More Fruit Wine Recipes
Looking for more easy fruit wine recipes? Try any of these: