Tater wrote:
My plums are ripe. taste great and I've already gathered enough to
make a half batch of wine(if i wished)

thing is, they are a pain to pit. local wineshop told me to freeze
them to help macerate(masticate? crush) sould i do this with the pits
in? is there an easy way to pit plums? I'd assume boiling them would
help, but that might draw out icky stuff from the pits

I used to make peach wine. I'd pop the pit, crushing by hand, but if it
stayed with peach, I'd leave it in. Initial ferment in 12 gal food
grade containers with added sugar and water, then siphon into secondary
fermenter with air lock to complete. Maybe 8-9 gallons of must to get 5
gallons of wine.