If you've never had a plumcot, they are a hybrid between apricots and plums and they are really tasty. The first time I tried one, I knew I had to ferment it. 
I am just now getting ready to bottle my five-gallon experimental batch and it is a delicious dry wine with a nice aroma (sort of apricot-plum) and peach color. This is the recipe I used - it is a variant of the black plum recipe found in, "Making Wild Wines and Meads." I added a small amount of agave nectar because (in my brief experience) I've found that it really tends to bring out fruit flavors. Also, whenever I topped up after racking I added water with just a bit of agave.
Makes 5 gallons:
1 case (44 pieces) plumcot fruit
12 lbs sugar
1 cup agave nectar
juice of 10 oranges
1 1/4 tsp tannin
5 tsp pectic enzyme
5 campden tablets
(for yeast starter)
1 pkg Lavlin D47 wine yeast
1 TB yeast nutrient
1 cup orange juice
Chop and depit fruit (throw away pits) - freezing and then thawing the fruit would have been great but I didn't have room for that much in my freezer. Put fruit pieces in 6 gallon bucket. Boil 2 1/2 gallons water with sugar and agave nectar. Pour over fruit. Let cool. Add juice of 10 oranges, tannin, pectic enzyme, and crushed campden tablets and let stand covered for 24 hours.
Make the yeast starter, let stand for a few hours. Add starter to must.
Ferment 1 week, stirring daily (stir cap of fruit under). Rack into 5 gallon carboy. Let ferment 1 month. Rack again and age 2 months. Rack and let clear.
Yum. This stuff rocks.
I am just now getting ready to bottle my five-gallon experimental batch and it is a delicious dry wine with a nice aroma (sort of apricot-plum) and peach color. This is the recipe I used - it is a variant of the black plum recipe found in, "Making Wild Wines and Meads." I added a small amount of agave nectar because (in my brief experience) I've found that it really tends to bring out fruit flavors. Also, whenever I topped up after racking I added water with just a bit of agave.
Makes 5 gallons:
1 case (44 pieces) plumcot fruit
12 lbs sugar
1 cup agave nectar
juice of 10 oranges
1 1/4 tsp tannin
5 tsp pectic enzyme
5 campden tablets
(for yeast starter)
1 pkg Lavlin D47 wine yeast
1 TB yeast nutrient
1 cup orange juice
Chop and depit fruit (throw away pits) - freezing and then thawing the fruit would have been great but I didn't have room for that much in my freezer. Put fruit pieces in 6 gallon bucket. Boil 2 1/2 gallons water with sugar and agave nectar. Pour over fruit. Let cool. Add juice of 10 oranges, tannin, pectic enzyme, and crushed campden tablets and let stand covered for 24 hours.
Make the yeast starter, let stand for a few hours. Add starter to must.
Ferment 1 week, stirring daily (stir cap of fruit under). Rack into 5 gallon carboy. Let ferment 1 month. Rack again and age 2 months. Rack and let clear.
Yum. This stuff rocks.
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