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Moto, That makes sense and is something I may eventually need to figure out. For now, I don't think I'll need anything quite that meticulous. My fermenters are in my tub, (spare bathrooms are good for something), and my racking bench is an old desktop laid across the tub's edge. Very low key...

Thank you, Sour. Glad to be here.

Hi Moto, I'm pretty much shooting for drinkable and haven't gotten any more precise than that. There is a plum tree in our back yard that was here when we moved in. I'm guessing since they are yellow and very much clingstone, that they are possibly Shiro plums. We had about 50 lbs of...

Thank you everyone, That gives me a lot of information to work with. Regards & thanks, ~ Eric

Rice, Thank you. You've helped clarify it quite a bit. I am liking the trading back and forth to let the yeast that is set up have a go at some of the still unfed upon sugars. Many thannks.

Moto, I was thinking about that too. My wife worked in a lab where they used Argon for similar purposes but they switched to Nitrogen because it was less expensive and still worked for what they needed. Many thanks.

KCCam, The crock and the carboy are the same diameter. Agreed on the carboy count. Thank you.

Hello Everyone, Over the weekend I started two batches of plum wine, the first in a 5 gallon pail with 3 gallon of water and 20 lb plums, the other in a 3 gallon crock with 1 gallon of water and 7 lb plums. Both batches began at SG of 1.090 but the smaller batch took to fermenting faster...

Hello Everyone, I'm just beginning the journey with my first batch of plum wine. I'm enjoying the sights, scents and sounds of it so far. Looking forward to picking your brains and getting to know you. ~ Eric