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.