kegmeister
Junior
- Joined
- Aug 16, 2010
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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 gallons juice, top up with water to 7 gallons total (to fit 6-6.5 gallon carboy as a secondary) and adjust sugar to 1.090 +/-. Due to the large number of plums I am considering trying a batch with 100% plums but wonder if there might be some off flavors gererated by that concentration of plum skins, or the large amount of pectic enzyme ill no doubt need, or potentially larger amounts of fining agents, or lower ph.
The 40 pound recipie turns out a good wine (fourth year now) and I would hate to ruin all those plums on an experiment that someone else has tried already. Thanks in advance for your coments.
The 40 pound recipie turns out a good wine (fourth year now) and I would hate to ruin all those plums on an experiment that someone else has tried already. Thanks in advance for your coments.