How to Make Sand Plum Wine

• 1). Bring the water and sugar to a boil.
  
  
• 2). Wash the plums. Remove the stems and pits, and discard any plums that are damaged or beginning to rot. Cut the plums clean plums into small pieces, saving the juices.
  
  
• 3). Put the plums into a straining bag and place in the bottom of the primary fermenter. Mash the plums with a sterile piece of wood - a baseball bat works well.
  
  
• 4). Pour the boiling sugar and water over the plums to the 1-gallon mark.
  
  
• 5). When cooled, add the tannin, yeast nutrient and Campden tablet. Fit it with an air lock.
  
  
• 6). Wait 12 hours, then add the pectic enzyme.
  
  
• 7). Wait an additional 24 hours, then add the Champagne yeast and stir.
  
  
• 8). Remove the straining bag after one week.
  
  
• 9). When the mixture reaches specific gravity of 1.030, rack to a secondary fermenter. Rack the mixture again in two to three weeks, and again after two to six months.
  
  
• 10
  
  When fermentation is complete, add Campden tablets to stabilize the wine and add sugar to taste.
  
  
• 11
  
  Bottle the wine and allow it to age for at least six months. Winemakers recommend aging for at least two years.