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Hello to everyone, thanks for what appears to be a very active community. I have already found some great information. I am a chef at an upscale restaurant here in Utah (yes there are actually quite a few) and started wine making a few years ago when I got bored with canning fruit. I have...

Due to unusually good weather or an accidentally good pruning/fertilizing job I have about 150 pounds of plums ready to come off of the tree any day. The juice currently has an SG of 1.048 and might go up a bit before picked. Usually when i make the wine I take about 40 pounds which yields 3-4...