Recent content by wine4fdp

There seem to be lots of recipes for plum jam and plum sauce where they are boiled together and I just boiled them enough to loosen up the pulp. I guess if I am never on the forum again that might be an indication I made the wrong call.

I am new to fruit wine. Had a bunch of plums so thought I would try it. Pitted the plums but then boiled the pitts some to loosen the pulp,then spun off most of it in a salad spinner and added that back to the primary fermenter. Found out the pits have cyanide in them. In doing this boiling did...