The plums where I live have just become ripe, so I’m going to make some plum wine.
I’m told that plum wine can be a little thin, but that the addition of wheat or barley helps (at the rate of 500g per 4.5 litres), and that it can be very slow to clear.
The recipe (for a medium wine):
1.8 kg plums
water to 4.5 litres
yeast and nutrient
Wash and cut up plums. Boil 3 litres of water and pour over the plums and clover closely. When cooled, add the pectic enzyme and leave covered for four days. Strain onto sugar, add yeast and nutrient. Cover again and leave for two more days, then pour into fermenting jar and fit airlock. Siphon off the lees of the yeast when clear, keep for 3 months and bottle.