been researching recipies for plum wine which i'll be making in the
fall and have come up with some odd differences I hope somone can
explain.

all 6(except one) recipies i've found have plums, water, sugar, acid
blend, peptic, yeast nutrient, and yeast. half have yeast energizer
and tannin. some apear to omit camden, maybe as they dont consider it
part of the recipe, but the process.

aside from that, the ammounts of some materials vary quite a bit some
nearly double the others.