Plum Wine Questions

[AMEugene]

Hi,
I have a question. I recently made a wine using Italian Plums. I put the plums in bags and left those in the primary until primary was done (about two weeks.)
I then took and squeezed the bags. Well the question is about the color and how to add some. This dried all the way out. Tastes very HOT. There is some character from the plums but hard to distinguish due to how much the alcohol there is. Not a problem there as I know it needs to age for quite a while and should mellow out. However it is pink not dark purple like I wanted. I want to darken this up as well as possibly add some character to the wine so I was thinking about adding some prune juice.
Has anybody ever done this and thoughts would be awesome.
Cheers!
Aaron

 

[salcoco]

prune juice may restart fermentation. need to add sorbate before hand. You can purchase cutup dry grape skins that will add color to the wine. next time let the plums float with the wine and extraction of color will occur.