It may be a good idea to put on an airlock for a while to make sure the plums are done fermenting before final bottling and aging.
Ingredients
3 1/2 pounds ripe plums
4 pounds granulated sugar
1 pack yeast
1 gallon boiling water
Instructions
Wash plums and pour on water.Stir and mash with wooden spoon.
Leave for ten days.
Remove mold carefully. Strain off into another bowl and add sugar, yeast and stir.
Cover and stir daily for three days.
When ready to bottle after three days, add Campden tablet before bottling to kill off stray bacteria Use demijohn or gallon jug to bottle.
Ready in six months; better after nine.
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