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I love Plum Wine so I’m going to see if I can use the Japanese recipe and substitute a probiotic ferment for the yeast. Looks like all they do is get a big glass cylinder (in every home, apparently) and layer green plums (whole) with sugar, and pour in vodka and yeast and wait 8 months (I think they said). Plums turn red and then brown, and the liquid turns pink. Some recipes add currants (grapes), too. If I figure it out, I will let the Earthers know!