On Aug 18, 4:46*pm, sutartsorric wrote:

Plum wine?

Use fruit that is slightly over-ripe (should not be too difficult if
you have lots) because that way the sugars will be beginning to
ferment anyway. *Add some yeast, water and keep it airtight.


Thanks for the suggestion. Years ago I made al sorts of wine but never
had much success with plum. Now sadly my loss of balance means no
alcohol so its back to the jam and chutney!