For a batch of about 5 gallons -

Ingredients:

• 10-12 lbs. wild plums or 15 lbs. domestic plums 
• 15 lbs. sugar for wild or 10 lbs. sugar for domestic plums (to arrive at about 1.085 S.G.) 
• 5 campden tablets OR 1/4 tsp. metabisulfite 
• 5 tsp. yeast nutrient 
• 2-1/2 tsp. dry or 25 drops liquid pectic enzyme 
• 1 pkg. general purpose wine yeast 
• 1/4 oz POLYCLAR 
• Sparkolloid 

Process:

• Wash and cut or crush plums. Remove pits. 
• Add 5 Campden tablets OR 1/4 tsp. metabisulfite 
• Add pectic enzyme
• Add about 3/4 of the total amount of sugar to the fruit, and mix. Leave for 3-4 days at room temperature. 
• Place fruit in straining bag. Squeeze out juice and discard pulp. 
• Add water until the acid level is .7% (about 1 gallon per 3 lbs. of fruit)
•     Optional: Add 1 can of Rosé concentrate. 
• Check S.G. and add sugar to S.G. 1.085 or 20 Brix. 
• Add 5 tsp. yeast nutrient
• Add 1 pkg. yeast 
• Add 1/4 oz. Polyclar. (The Polyclar will help reduce the tannins from the plum skins.)
  
  
• Rack wine when S.G. is about 1.005 (normally about a week) 
• Rack again in 3 weeks and add 5 Campden tablets OR 1/4 tsp. metabisulfite. 
• Rack again in 3 weeks and add Sparkolloid. 
• Rack 1 week later. Verity sulfite level is 40-75ppm. Add Campden tablets OR metabisulfite if needed. 
• Add 2-1/2 tsp. potassium sorbate per gallon to prevent renewed fermentation.  
• Sweeten with sugar syrup to taste.
• Filter, if desired, and bottle.  

Note:  Plum wine may clear more slowly than other fruit wines.  If Sparkolloid does not clear the wine within several weeks, you may want to try other clearing agents.