$0.29/lb

Update 12/27 - Bottled. SG 1.024-25. A little cloudy, but pretty tasty and I'm tired of waiting.
Update 10/4 - Racked. SG 1.025. Still very sweet and cloudy.
Update 8/28 - Racked to secondary. SG 1.032. Note that I missed the straining step in Phil's procedure, so the plums were in primary for the past week.
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That's the price on plums this weekend at the market near us. So, naturally, I bought 12 pounds. This is basically Phil Montalbano's recipe, but I'm pretending I know better and reserving acid blend and tannin additions until after I've tasted the post-fermentation product.

Plum Wine
12 lbs plums, pitted, chopped (next time: freeze 'em first)
8 lbs sugar
2 gal water
2 tsp pectic enzyme
1 tsp Fermaid K
1 tsp Go-Ferm
8g RC-212 dry yeast
Potassium metabisulfite
OG: 1.110
FG: 1.024
ABV: 11.3%

Follow the directions HERE. Use Campden, not KMBS...the powder is way more potent than the tablets, and as a consequence, I needed to make a stock solution to get the right amount.

P.S. "Black Plum" is a stupid name for a fruit that's yellow on the inside and red on the outside. "Red Plum" is an okay name for a fruit that's black on the outside and red on the inside. They should switch.