By Andrew Pern
AUGUST AND EARLY SEPTEMBER ARE THE BEST TIMES FOR MAKING PLUM WINE, BUT PLUMS FREEZE WELL IF THEY ARE HALVED AND STONED, AND THIS WAY, YOU CAN MAKE IT AT A LATER DATE WHEN YOU HAVE MORE TIME. THANKS TO MY DAD FOR THIS RECIPE.
Place the plums in a bucket and pour over the boiling water. Cover and leave for 5 days, stirring the contents a couple of times each day. On the sixth day, strain the plums and pour the liquid back into the bucket. Stir in the sugar and stir until dissolved, then sprinkle in the yeast and cover the contents with a thick cloth. Stand the bucket in a warm place, for example a kitchen window for