• 4lb Plums - washed, stoned and halved
• 1½ (45g) fresh root ginger - peeled and lightly smashed with a hammer
• ½ lb Barley - lightly crushed in a coffee grinder
• 2 lemons - jest and juice only, no pith
• 2½ lbs sugar
• Small can white grape concentrate
• Yeast
• Yeast nutrient
• Pectolase

• Wash, stone and halve plums and prepare ginger root and barley.
• Put into clean fermenting bin and pour on half a gallon of hot water.
• Cover and leave for 4 days, stirring daily.
• Strain off pulp and put liquid back into rinsed out fermenting bin.
• Dissolve the sugar in a pint or two of boiling water and add along with the grape concentrate - stir well.
• Activate yeast and add to cooled must along with the pectolase and yeast nutrient.
• Cover and let it all ferment for another 4-5 days, stirring daily.
• Transfer to demijohn and top up with a mild sugar solution if necessary (beware over sweetening).
• Allow to ferment to finish, racking as necessary.

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