Ingredients:
15 lbs plums split with skins
0.4 g potassium metabisulfate (campden tablet)
9 lbs sugar
3 tsp Yeast nutrient
2 tsp pectic enzyme
acid blend
3 tea bags
5 gal water
5 tsp lemon juice
l71 b recommended yeast strains
Directions:
The first day, put pitted plums in bag, mash and add metabisultate to stop wild yeasts.
After 24 hours, add remaining ingredients.
Allow fermentation to proceed for about 7 days, then remove the bag of plums.
Move the mixture to a carboy to complete fermentation.
Rack again after fermentation is complete, about 10 days later.
Clearing agents, and stabilizers may be added at this time.
After the wine has cleared, bottle, and age for 6-12 months.