Just thought I'd add my results, recipe was:
~40L plums, mashed up (seeds intact)
~5kg sugar
Handful of lime
Water to make up 50L wash total
Bakers yeast (won't use this next time).
Added ingredients together and stirred about once every 2 days for 2 weeks (temperature through the ferment was 18-30degC). Then filtered all the solids with a piece of sheet material.
Left to clear for another 2 days (could have done with longer but I got impatient).
Distilled through 4 plates (though 1 of them wasn't working properly), result was a pretty disappointing 600-700mL of hearts (about another 300mL of feints). Not sure exactly what went wrong, didn't check the pH so it may have been too acidic and needed longer to ferment out.
The flavour wasn't really strong enough for my tastes, so I dropped some plums in for a few hours and threw a burnt stick in there for good measure:
WP_000145.jpg
You do not have the required permissions to view the files attached to this post.