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Export 5 ingredients for grocery delivery
Step 1
Pit the greengage plums, and then freeze them overnight. This breaks their cells to help them release juices but also helps damage the pectin that would cause a cloudy wine.
Step 2
Defrost the plums in a brewing bucket, and pour 3 quarts of boiling water over them. When completely cooled, add pectic enzyme, yeast nutrient, lemon juice, and wine yeast (but not the sugar). Cover with a towel or loosely with a lid and allow the mixture to ferment for 4-5 days.
Step 3
Dissolve the sugar in a quart of water on the stove, stirring to ensure all the sugar is completely incorporated. Allow the syrup to cool.
Step 4
Strain out the fruit mash through cheesecloth, collecting the juice. Place the juice into a sterilized carboy, and top with the sugar syrup. Add more water to fill if necessary.
Step 5
Seal with a water lock and allow the mixture to ferment at room temperature for 2 months. When fermentation has stopped, and no bubbles move through the airlock for at least 5 minutes, it's time to bottle.
Step 6
Bottle the wine in sterilized wine bottles, cork, and bottle age for at least 6 months before drinking.
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