We cut and de-stoned each plum, discarding those with the horrid plum caterpillar and carefully cutting out any bad bits. By the time we finished we only had just about enough plum to make a mere gallon of wine.
The plum was then mashed before we added dissolved sugar and hot water. When this was cooled the other ingredients were added. Yeast will be added in about 36 hours' time. It will then be left for a week to ferment before being siphoned off into a demi-john.
Seems like a lot of work for six bottles of wine!