On Whidbey we have a huge Shiro plum tree. It produced around 15 gallons of plums this year. We make plum chutney with many of the plums, but that's not nearly enough. This year we tried a couple of plum wine recipes.
We made a triple batched (all ingredients multipled by 3).
We tried a recipe with no added water.
Our previous plum wine was delicious, but quite tart--particularly in the aftertaste. Because of this, we added more sugar, which should increase the alcohol to the maximum (~ 14%) and the sweetness slightly.
Tasting notes: the plum wine still has a tart aftertase, but also a pleasant sweetness--much more akin to what you would expect from a plum wine but without restricting itself to a desert wine. While we're not smitten, we have confidence it will age well. Sara is a huge fan--it reminds her of her childhood.