Plum Wine v2.0

This weekend I had the enviable job of defrosting the freezer. There have been a bag of Chris’s plums in there from last year so this was the perfect opportunity to make use of them and my new 2 gallon bucket. Using the scales I estimated I had around 3kg of plums so I added 2kg of sugar and a 500g bag of raisins to add body. I added a few kettle loads of boiling water to defrost the plums and dissolve the sugar. Once the plums had defrosted I used my hands to burst them all open to ensure all the flavour and colour was released. I didn’t do this with the first batch and I’m hoping it results in a colourful wine.
I topped the bucket up to a bit over 2 gallons to take into the account the weight of fruit. I dissolved 2 tsp and added it along with 2 tsp of wine yeast. Here’s how it all looked.

I had a quick look this morning ( less than 1 day later) to make sure it had started fermenting. I have a feeling that’s not going to be a problem.