Use 3 lbs of black plums, 3 lbs sugar (about 6 cups) and a yeast packet. I added about 2 cups of water to the pan to dissolve the sugar in. I start this first as it takes the longest to cool down. Used the Star-san to sanitize the demijohn and implements. I added 2 cups of water to the instant pot to pressure cook the plums and used all the juice produced, adding it to the demijohn. I added cold water to the mixture of juice and sugar water to bring the level in the demijohn to the One Gallon lettering near the bottom of the bottle neck. This was allowed to cool to near room temperature. I poured off some of the mixture into the beaker to get the specific gravity, then poured that back into the demijohn. I added a packet of Red Star yeast (yellow packet) to about a quarter cup of water. Usually I use warm water, however this time around it was cold water which I think caused the hydration and activation of the yeast to happen much more slowly. When at room temperature, I added the hydrated yeast to the demijohn and inserted the stopper and bubbler. It was slow to start, but by the next morning, all was fermenting along nicely. I was inspired by Liz Zorab at Byther Farm in getting started in making plum wine and more or less follow what she does.

greeteengs from italy good wine

Awesome, great instructions. A must try!!!

Learn something new everyday , Enjoyed .

I must admit Cuz the wine is the best I ever had. It good to be sitting down and helps with the pain.

I hope uncle Duane made some!

How much does this make?