Ok, here's what we have.

Our good friends down the road gave us about 100 lbs. of organic plums.

As we didn't want any to go to waste we commenced to converting the plums into products with a shelf life longer than 5 minutes.

Mari canned various recipes including a wonderful jam and my part was to proceed with a fancy Japanese Plum Wine recipe that I have wanted to try.

The picture depicts the 'cap' of the 'must' , mostly an unchopped fruit and skin layer that floats on the top of the liquid.

This batch seems to be very happy, just fermenting along like a percolator on low. We will have the bulk of the fermentation done within 7-10 days and then I will transfer into a 'carboy' for further fermentation/aging.
I don't think that most folks have any idea how easy it is to produce finished products that rival anything available at your local market. The quality of the jams and preserves that we can/put by each year is far superior to anything you can buy at the store and allot of it ,except for the elbow grease, is FREE.
I really enjoy the ritual of canning food, gardening, wine making etc.
It is just like reloading your own shells, you know exactly where it all came from and how it got into your hot little hand.
I will post up some more pics as this batch progresses.