Greengage Wine
Getting confidentIn season August to September · makes 4.5 L · target OG 1.088
The stone-fruit handling lesson on a sweeter green gage — flesh off the stone, stones out whole.
Before you start. Greengages are a plum (Prunus) — do not crush the stones (they contain amygdalin); strain every stone out before fermenting.
You will need
- Greengages, ripe1.6 kg
- Sugar1.2 kg
- Pectic enzymeper dose
- Wine yeast + nutrient1 sachet
- Waterto 4.5 L
Method
- 1
Sanitise. Greengages are a sweet green gage plum — pick them fully ripe and soft, when the flavour is honeyed.
- 2
They are a Prunus, so treat them like any stone fruit: prick or squeeze the flesh off the stones but DO NOT crush the stones themselves, and strain every stone out before fermenting.
- 3
Crush the flesh under 2.5 L cooled boiled water; add pectic enzyme when cool.
- 4
Add the sugar dissolved warm; top to 4.5 L (reading ~1.088); pitch the yeast and nutrient.
- 5
Ferment on the flesh two or three days, strain, rack and clear.
- 6
A pale gold, gently honeyed stone-fruit wine; age six months to a year.
What this one teaches you
- · Stone fruit handling
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