De-stone your plums and pop them in your bucket. 

Squish the plums with your hands or a potato masher. 

Pour on the sugar

Pour on the boiling water and stir until all the sugar is dissolved. 

Leave to cool to 20°c

Add the pectic enzyme, rohapect enzyme and 1 crushed campden tablet and stir. 

Pop the lid on and leave for 24 hours at 20°C

Take a Specific Gravity reading with a hydrometer and keep the reading safe. 

Add the yeast nutrient & yeast and stir. 

Pop the lid on loosely, and ferment for 7 days, stirring daily. 

Strain off the plums and give the pulp a squeeze to extract any remaining juice. 

Pop the wine into a demi-john and fit an airlock. 

Leave for 2 more weeks at 20°C to finish fermenting. 

Check the wine with a hydrometer to make sure the specific gravity is below 1.000. If not leave for another couple of weeks. 

Rack the wine off the sediment into a clean sterilised demi-john. 

Add the fermentation stopper and swirl the wine for 30 seconds. This will knock out any CO2 dissolved in the beer. 

Swirl the wine around again for 3 more times leaving 5 mins in between each swirling. 

Leave for 2 days giving a 30 second swirl each day.

Add the finings and swirl. 

Leave for two weeks to clear. 

Once clear rack the wine off the sediment and then bottle. 

Store for 3 months to condition.