Process:
1. Begin by washing the damsons thoroughly and removing any stems and stones.
2. Place the fruit in a fermentation vessel and crush them lightly to release their juices.
3. In a separate container, dissolve the granulated sugar in 2 litres boiling water, then pour this mixture over the crushed damsons.
4. Add one Campden tablet, crushed and add it to the mixture to eliminate wild yeast and bacteria.
5. Add cold water to make mix up to 5 litres.
6. Allow this must to sit for 24 hours.
7. After 24 hours, add the wine yeast to the mixture, cover it with a cloth or loosely fitting lid.
8. Let it ferment in a warm place for about 7 to 10 days.
9. Stir the mixture daily for one week to ensure proper fermentation.
10. Leave to settle for a couple of days before siphoning off.
11. Siphon off the liquid to a secondary fermentation vessel (demijohn) with airlock fitted, leaving the sediment behind. (this can be achieved if you use a net bag for plums at start)
12. Allow the wine to ferment in the secondary vessel (demijohn) for approximately 4 to 6 weeks, checking for clarity and taste.
13. Once fermentation is complete, siphon the wine into clean bottles, ensuring minimal exposure to air.
14. Seal the bottles and store them in a cool, dark place for at least 6 months to mature.
You may need to siphon of the wine after a couple of months to aid clearing of wine. (use finings if needed).