Wash, drain, remove stones, chop into smaller pieces.
Put in nylon straining bag, crush and squeeze juice into primary fermenter. Keeping all pulp in the bag, tie top and place in the primary.
Stir in all other ingredients EXCEPT yeast. Cover primary.
After 24 hours, add yeast. Cover primary.
Stir daily, check S.G and press pulp lightly to aid extraction.
When ferment reaches S.G 1.040 (3-5 days) squeeze juice lightly from bag. Siphon off wine sediment into glass secondary, attach airlock.
When ferment reaches 1.000 (about 3 weeks) siphon off any sediment into clean secondary. Reattach lock.
To aid clearing siphon again in 2 months and again before bottling*.
To sweeten wine, at bottling add 1/2 tsp Stabilizer, then stir in 1/4-1/2 lb dissolved sugar per gallon.
You can use any plum-type: Damson, Yellow, Greengage or sweet plum. With wild plums, that are generally high in acid, use an acid tester or cut down to 3lbs per gallon. You need to know some winemaking basics to make recipe. Learn some basics here.
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