This is actually several recipies in one, depending on the kind of
plums used. There are many varieties of plums, and they make quite a
spectrum of meads. This basic recipe should work well with all of
15 lbs. pitted Plums
12 lbs. Clover Honey
5 gallons Water
2 oz. “Beverage People” Yeast Nutrient for Meads
2 1/2 tsp. Pectic Enzyme
5 tsp. stock Sodium Metabisulfite solution (after fermentation)
3 oz. Tartaric Acid
10 grams “Prise de Mousse” Wine Yeast
Original Brix: 20
Total Acid: 6-6.5%
1. Smash up the Plums (removing the pits) and place them in your
2. Stir Honey into 5 gallons warm Water. Heat to boiling, and add
Yeast Nutrient. Boil and skim for five minutes. Remove from heat,
cool, and pour into the fermentor.
3. Add the remaining Water and other ingredients except Sodium
Metabisulfite and Yeast, mixing well.
4. Test sugar and acid levels of the must. Raise if necessary.
Slightly higher is okay.
5. When must temperature of the must nears room temperature, add
yeast to the surface. In 10 or 12 hours, stir it in.
6. Once fermentation begins, stir or push the pulp down into the
liquid twice a day.
7. After five days, strain and press the pulp. Funnel the fermenting
mead into closed fermentors, filling them no more than 80% full, and
affix a fermentation lock to each. Allow fermentation to finish.
8. When bubbles can no longer be seen rising through the mead, rack
away from the settlings into an open container. Fine with
Sparkolloid, add a teaspoon per gallon stock Sodium Bisulfite
solution. Siphon into a storage container, top up, and let set for
9. Rack away from the settlings, top up again, and let stand for two
or three months.
10. Carefully rack the mead into an open container, add 1 1/2
teaspoons stock Metabisulfite solution per gallon. Sweeten with
Sugar Syrup, if desired, adding also 1/2 teaspoon Wine Stabilizer
11. Siphon into bottles, cap, and set aside to age for at least two