Instructions: Basic 10+ fine straining bag and estufa; fine filter pads Primary Sequence:
1. Halve the plums and remove the pits.

2. Place the plums, chopped figs, and grape concentrate in the primary fermentor. Add the hot water and sugar.

3. Stir thoroughly until all the sugar is dissolved.

4. Add the next 5 ingredients. Mix well.

5. Check, and if necessary adjust, the temperature of the must. It should be 75F (23C).

6. Add the yeast to a warm cup of water. Let stand for 10 minutes. Stir in.

7. Cover the fermentor with a plastic sheet; tie down. Keep in a warm place [75F(23C)]. After 24 hours, check that fermentation has begun. Foam should be visible on the surface and/or bubbles should be audible.

8. Stir twice daily to keep the floating fruit moist.

9. Check the specific gravity (SG) every other day.

Secondary Sequence:
10. When the SG reaches 1.020, scoop the plums and figs into a fine mesh straining bag and squeeze the juice very gently into the fermentor. Take care not to force any fig seeds through the mesh. Discard the pulp.

11. Rack into a clean carboy. Top up with cold tap water.

12. Attach fermentation lock.

13. Move to a cooler location, ideally 65F (18C).

14. After 10 days or at SG 1.000, whichever comes first, rack into a clean carboy. Add one half of the sugar syrup. Top up with cold tap water.

15. When SG reaches 1.000, add the remaing half of the sugar syrup. Continue to ferment in a warm place until fermentation stops.

16. Add finings. Let rest 10 days.

17. Rack into a clean carboy. Do not top up.

18. Attach fermentation lock.

19. Place in an estufa and bake for 3 months.

20. Filter into a clean carboy.

21. Add 1/4 tsp of sulphite crystals dissolved in a small amount of water. Add the Sinatin 17. Top up with cold tap water.

22. Bulk age 3 months.

23. Before bottling, check SG. If it is below 1.000, add the wine conditioner.

24. Bottle.

25. Bottle age a minimum of 1 year.

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