Need to know the recipe of Plum wine

Hi,

Day before yesterday I had plum wine at my friend's place and he prepared it at his backyard, It tastes awesome and soon I decided to make it. But I want to know the recipe for 3 gallons of wine.

Please let me know here!!

Check the link below:

http://www.winemakingtalk.com/forum/showthread.php?t=3500

As plums will vary each year in sugar content and acidity there is no way a universal recipe will work well.

just look here:
http://wijnmaker.blogspot.com/2009/08/pruimentijd-2009-plums-again.html

Make sure you wash them in soda-ash otherwise they will have a lot of trouble clearing.

Read the whole story for a lot of tips on plums.

Luc

Thanks to both for the resources here and Luc, your point is very right as, we cannot create universal recipe exactly but, we can create something similar to it.

After I got the recipe for 5 gallons and I even prepared it, and I use

Ingredients:
15–20 lbs pitted, ripe plums; pits must be removed, being detrimental to the wine
12 lbs Corn Sugar (have 1 extra lb in case you need to add more later)
5 gal. Distilled Water (have 1 extra gallon for topping up later)
2 -1/2 tsp Yeast Nutrient (Diammonium Phosphate)
2 -1/2tsp Pectinol (pectin enzyme)
5 Campden Tablets (sodium-bisulfite), initially: later 12-15 more needed
7 tsp Tartaric Acid
10 grams Epernay II Wine Yeast (can purchase in 10-gram bottles)
After primary fermentation: 1 2/3 tsp. Sparkolloid (fining agent), mixed with
1-2 cups of water

At bottling: 2 -1/2 tsp Wine Stabilizer (Sorbitat- potassium sorbate) which is at a
needed rate of 1/2 tsp per gallon of wine
Goal:
Original brix of must: 20 – 22 (I prefer 22)
Total acid: 6-6.5%

First, 10-gallon open fermenting container, w/lid, and a straining bag for fruit
Then a 7-gallon carboy with airlock.

Lastly, a 5-gallon carboy with airlock and then I proceed with the steps of making wine.