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I have about 3lbs of plums left over, some are a little under ripe in parts. Can any one suggest any thing I can ferment with them to make a rich sweet wine? Would sultanas, raisins of dried prunes be suitable?

I am making apple wine using a recipe from C.J.Berrys' book. It says to cut up apples & soak in water, add pectic enzyme then after24 hrs add the yeast & leave for several days after which time the must should be strained and then the sugar added & put into demi jonn with airlock. My question is...

Some of the recipes I am going to try include raisins. The only ones I can find have a fine layer of vegetable oil covering them as preservative. Would this interfere with the wine quality. Even after rinsing them several times there is still a film of oil in the rinsing water. Any advice please.

I started strawberry wine on 15th June this year using 3lb strawberries (pectic enzyme & campden tab 24 hrs before yeast) 8oz raisins yeast &yeast nutrient Tannin Vit B tablet I added sugar in stages. I like sweet wine so have put in so far 2lb 12ozs sugar. There is now very...