A friend recently harvested a number of pounds of plums and was curious if anyone in the club had played with fermenting plums before. Be it in wine, mead or something else...just wanted to get some general thoughts on plums as a fermentable. It seems to me like mead may be the way to go as there is probably only enough to juice a few gallons (and I have a bunch of honey). Though I'm not really sure what other flavors would contrast well with plum. Any experiences or thoughts are appreciated. Cheers! Jonathan Beckel