A puree is made from the cleaned plums by mashing or blending them. Alcoholic fermentation happens in wooden containers (barrels) or plastic containers with a floating top.
For every 26.5 lb (12 kg) of plums, add 3.5 lb (1.5 kg) of sugar. During fermentation, stir 2-3 times a day. After the fermentation is finished, immediately boil and distil it two times. Store it in barrels.
The plum brandy must be at least 76 proof (38 % ABV).