Step 1

Wash the java plums in 2-3 changes of water to remove dirt and impurities. and transfer into a large pot or saucepan

Step 2

Add the sugar and squash everything together. Leave the stone/seed in the pan

Step 3

Pour the 6 cups (1.5 litres) of water into the pan, stir to mix and bring it to a gentle boil

Step 4

Turn off the heat and cover with a slotted lid to help the mixture cool faster. When lukewarm, add the yeast and stir to mix

Step 5

Transfer the mixture into a clean and sterile large glass or ceramic jar and cover with a lid but do not fasten it. Keep in a cool, dark place for 21 days stirring the contents once a day with a long wooden spoon

Step 6

After 21 days, strain the mixture through a muslin cloth or fine sieve into a glass or steel pan. Cover the pan and let it sit for another 10 days

Step 7

After 10 days, siphon the liquid into a clean and dry bottle. If you don't have a siphon just gently pour the clear liquid into the bottle taking care not to disturb the sediment that has settled at the bottom of the pan

Step 8

Seal the bottle with its cap or cork and place in a dark area to age. Enjoy the wine when it has aged for at least 6 months.