• 6 lbs plums
• 2-3/4 to 3-1/2 lbs fine granulated sugar (see Note, below)
• Water to bring to one gallon
• 1-1/2 tsp acid blend
• 1 tsp pectic enzyme
• 1/2 tsp yeast nutrient
• 1/2 tsp yeast energizer
• 1/4 tsp grape tannin
• wine yeast

Put water on to boil. Wash the fruit, cut in halves to remove the seeds, then chop fruit and put in primary. Pour boiling water over fruit. Add half the sugar and stir well to dissolve the sugar. Cover and allow to cool to 70 degrees F. Add acid blend, pectic enzyme, tannin, nutrient, and energizer. Cover the primary and wait 12 hours before adding yeast. Recover primary and allow to ferment 5-7 days, stirring twice daily. Strain, stir in half of the remaining sugar to dissolve, siphon into secondary, and fit airlock. Rack after 30 days, add remaining sugar, stir well to dissolve sugar, top up, and refit airlock. Rack every 30-45 days until wine clears. Wait two additional weeks, rack again, stabilize wine, and bottle. This wine can be sampled after only 6 months. If not up to expectations, let age another 6 months and taste again. [Author's notes and adaptation from Dorothy Alatorre's Home Wines of North America]

Note: If you have enough plums, make several batches of wine varying the sugar content (3-1/2 lbs, 3-1/4 lbs, 3 lbs, etc. -- the wine will be dessert-sweet until you get to about 2-3/4 to 2-1/2 lbs, but progressively less and less). Be sure to mark the bottle labels so you'll know which batch is which. In this way, you will later be able to determine which sugar content best suits your own taste.