This country wine makes 5 gallons (30 bottles) of plum wine. I have friends with gluts of plums: so I always seem to have enough to do at least a dozen bottles a year.
It produces a nice light coloured wine like a Rose and I find chilling it makes it very palatable.
Sometimes the plums can be quite sweet so you get an almost sherry taste, so on the version I have backed off on the Sugar to make it slightly less sweet and slightly drier.
Ingredients
25lb (10.5 Kg) Plums
10lb (5 Kg) of Sugar
5 Tspn of lemon juice or Citrix acid (available from all good home brew shops)
5 Gallons (27 litres) Water
Yeast
Method
Wash, chop in half and remove the stones from the plums into a 5 gallon brewing bucket, add some Lemon juice/Citric acid now it helps preserve the colour.
Cover the plums with boiled water.
Leave for about 4 days, stir daily.
Add the sugar and mix well (until disolved).
Add the rest of the lemon juice.
Add the yeast.
Stir daily.
After a week, syphon into 2 clear demijohns, try and leave the sediment. Top up to a gallon in each. Put the airlocks in again.
You will need to wait a while, it may continue to ferment.
Once the wine has cleared bottle it and keep for at least 6 months to mature.