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Plum Wine

Plum wine for a 40-liter cask: 20 kg crushed plums steeped 3 days in 7 liters of lukewarm water with 1 kg sugar, pressed several times, and the juice fermented with the rest of the 10 kg sugar and 1 kg raisins or pure wine yeast.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 620 (falt i det fri)

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About the dish

From the chapter "Winemaking, liqueurs etc." in "Stor kokebok" (1914). Plum wine for a 40-liter cask. Raisins or pure yeast (a pure culture of wine yeast, e.g. Laureiro or Steinberg) are used as the yeast source.

How to make it

  1. 1

    Crush the plums

    Crush the plums and place them in a tub or vat.

  2. 2

    Pour over sugar water

    Dissolve 1 kg sugar in 7 liters of lukewarm water and pour it over the plums. Cover with a cloth and let stand for 3 days.

  3. 3

    Press out the juice

    Press out the juice. Pour fresh water over the remains and press again; repeat several times, for the juice is hard to extract.

  4. 4

    Fill the cask

    Dissolve the rest of the sugar in the juice and fill it into a 40-liter cask together with the raisins or pure yeast. Fill to about 5 cm from the bunghole.

  5. 5

    Fermentation and storage

    Set the cask in a warm place to ferment, with clean cotton over the bunghole for the first few days, and stir daily with a stick. Then insert the fermentation bung. When fermentation is over, drive in the bung, set the cask in a cool place and let the wine rest undisturbed until it can be racked off clear.

Changes from the original

Units and spelling are modernized, and the method is broken into numbered steps. The general fermentation handling that the original refers to is written out. Pure yeast is explained as pure-culture wine yeast.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 620) → 1949 (korrekturlest, s. 747)~45% av teksten endretfjernetlagt til
Plommevin. 20 kg. plommer 10 kg. sukker 1 kg. rosiner eller rengjær vand. (Zeltinger) vann. Knus plommerne plommene og overheld overhell dem med 7 l. 1. lunkent vand, vann, hvori er opløst et 1 kg. sukker. La det staa stå 3 dage tildækket dager tildekket med et klæde. Pres Press saften fra, held vand paa hell vann på igjen og pres; press; dette gjentages gjentas flere ganger, da saften er vanskelig at faa å få utskilt. Fyldes paa Fylles på ankeret, efterat resten av sukkeret er opløst i saften. Behandles ellers som før forklaret forklart om vin. Denne portion porsjon er til 40 liters anker.

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Frequently asked questions

How many plums and how much sugar are needed for a 40-liter cask?
20 kg plums, 10 kg sugar and 1 kg raisins or pure yeast, plus water. This is calculated for a 40-liter cask.
How do you start the fermentation?
Crush the plums and pour over 7 liters of lukewarm water in which 1 kg of the sugar has been dissolved. Let it stand covered with a cloth for 3 days before the juice is pressed off.
Why must you press several times?
The juice in plums is hard to extract. After the first pressing you pour on water again and press anew, and this is repeated several times.
When is the rest of the sugar added?
The rest of the 10 kg sugar is dissolved in the juice before it is filled into the cask; the wine is then treated as otherwise explained for wine.

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