Wine from dessert plums
 

I've just picked a bucket full (maybe 6kg) of a sweet yellow plum (a
seedling I was told was Golden Drop). I've washed them with a little
SMS and stoned them, then put them in a bucket with enough water to
cover, and pulped them with a stick blender. I added a teaspoon of
pectolase and put them in a clean bucket and covered with clingwrap.
They don't seem to have much acid. We have no shortage of lemons so I
was considering adding some lemon juice and straining them and adding
sugar and water to make about 9 litres of juice then fermenting in 2
4.5 litre jars with some yeast nutrient. Does this approach seem
reasonable? What SG should I look for pre-fermentation?