Pit mirabelles and lightly crush. Wear gloves to avoid staining your hands. Put pitted fruit in fermentation barrel or demi john.
Boil water in a pot. Once it is boiling, pour it into barrel or demi john.
Add sugar, 1 camden tablet or 1 gram meta bisulfate, anti-gel and yeast nutrient. Shake or stir mixture and allow to cool to room temperature.
Add yeast and shake or stir mixture again. Close barrel and top with fermentation bell to allow air to escape.
Store at room temperature for 7-14 days, until the bell goes silent. The room should not above 75 degrees F. Check your specific yeast for further information about preferred fermentation temperatures.
Dump contents of fermentation barrel in fruit press and express juice into a clean fermentation barrel or demi john. Add 1 camden tablet or 1 gram meta bisulfate.
Close barrel and top with fermentation bell. Let sit at room temperature for about 30 days, shaking once a day. When you see no more bubbles rising to the top after shaking, the wine is ready to rest for another 7-14 days.
Rack wine into a clean fermintation barrel or demi john. Use a siphon to pull the clear liquid from the top of the barrel, with as little disturbance as possible to the dead yeast cells and fruit particles in the bottom of the barrel. Let rest for another 30 days.
Bottle wine and let sit in a cool room for 2 years.