Plum Quandry

[Tony49]

So- picked up some very tasty and ripe plums at the local farmers market.
They should hold one more day in the fridge.
Wondering how to prep them for the primary so as to retain flavor.
Freeze as many do.
Gently heat them to almost a boil with a bit of water.
Or just wash, pit, and mash in the primary.
Got about 60. Enough for a three gallon carboy.
Your suggestions are appreciated. This is my first Plum.
Thanks.
Tony...

 

[dralarms]

Freeze, it causes them to juice better. Then once you start them add pectic enzyme. It will help them to break down.

 

[Tony49]

Thanks dralarms.
Got the idea about heating them from the thread by Joeswine. Trying to think outside the box.
Of course that method may be just for an f-pack.

 

[dralarms]

Might be. But you can juice them using a steam juicer. But unless making a f-pack I wouldn't cook them down.

 

[gratus_fermentatio]

So- picked up some very tasty and ripe plums at the local farmers market.
They should hold one more day in the fridge.
Wondering how to prep them for the primary so as to retain flavor.
Freeze as many do.
Gently heat them to almost a boil with a bit of water.
Or just wash, pit, and mash in the primary.
Got about 60. Enough for a three gallon carboy.
Your suggestions are appreciated. This is my first Plum.
Thanks.
Tony...

I freeze/thaw, freeze/thaw (freeze & thaw twice), then any fruit that hasn't fallen apart after the 2nd thaw is easily crushed with the squeeze of my hand. Got to be a little careful though, oftentimes those plum pits have a sharp point on one end. Eliminates the need for a knife & easy to remove pits. Leave the skin with the fruit, it adds flavor & color. Then with the addition of pectic enzyme to your must, you'll get great extraction. No need to heat if you sulfite the must.
Regards, GF.

 

[Tony49]

Wow!
First time I heard this method.
Are you not losing flavor with each freezing?
Perhaps old fashioned thinking...
Going to go wash some fruit.

 

[dralarms]

Wow!
First time I heard this method.
Are you not losing flavor with each freezing?
Perhaps old fashioned thinking...
Going to go wash some fruit.

Nope, all freezing does is break down the cell walls causing it to liquefy better.

 

[Tony49]

Just washed, quartered and de-pitted 60 plums.
Sore thumb from pulling pits.
I may become a believer of the GF method.
What yeast do you like.
I have Red Star Montrachet, Lalvin 71B-1122 and EC 1118.
Tony...

 

[dralarms]

71b is a good one for fruit. Ec 1118 is a super yeast (read high abv) not used the other.

 

[gratus_fermentatio]

Just a quick FYI on 71-B, this strain will metabolize some of the malic acid in the fruit, 20 - 40% according to Lalvin:
http://www.lallemandyeast.com/company/products/71b-1122-wine-yeast
This will "soften" the wine, you may or may not want this, depends on your personal preference of course. Just putting info out there in case you didn't already know.
Regards, GF.

 

[Tony49]

Many thanks GF for that info.
I didn't know this.
Read posts on plum wines and saw that some had used 71-b.
Possibly stripping out some of the malic acid may be a good thing. I'm not expert enough to know.
Still got a day or two to gather more info.
Tony...