North American Fruit Explorers mailing list at ibiblio

[mIEKAL aND <dtv@mwt.net>]

My partner is Romanian & she showed me a way that her father make
tzica.  In place of the traditional plums we used Korean Bush Cherries
(which also are large pitted) I but several pounds of whole cherries,
pit & all into my primary (gallon cider jars).  poured an equal amount
of sugar on top of the cherries. no other water or fluid.   put the air
lock on the jar & put it in ta southern window.  it was fascinating to
watch as the 2 substances turned into a syrupy liquid which was active
in some way.  lotsa bubbles coming out, not sure if it was fermenation
as such since there is little or no yeast.  after about a month of that
her father would have added grain alcohol to the mixture, we added cheap
vodka.  Seems like weve made a high octane cordial.  Yr all welcome to
come by for a taste.

mIEKAL

Im thinking one could do the same with beach plums.



"Lon J. Rombough" wrote:

> I made plum wine once and had to add sugar, which I'm sure would be
> needed with beach plums.   No reason you couldn't add other juice, if
> it had enough sugar to bring the total up to something decent.  Aronia
> comes to mind, as it gets high sugar.   Also, the wine I made was so
> cloudy I'm sure it would have been better with pectinase to break a
> lot of that down.
> The problem I see with the existing beach plums is the high ratio of
> seed to flesh.  Yields would be low and it would take a lot of work to
> extract enough pulp.  However, I have seen what seem to be natural
> hybrids of beach plums with other species that greatly increased the
> fruit size, so perhaps that would be the way to go.
> =Lon Rombough
>
>
>
> Grapes, writing, consulting, more, plus word on The Grape Grower at
> http://www.bunchgrapes.com
>
> From: Charles Paradise <machelp@attglobal.net>
>
>      Reply-To: nafex@lists.ibiblio.org
>      Date: Wed, 04 Sep 2002 21:12:00 -0500
>      To: nafex@lists.ibiblio.org
>      Subject: Re: [NAFEX] beach plums
>
>
>      Lon,
>      Do you see the beach plum juice being used straight for
>      fruit wine? Or being mixed with something else like grape?
>      [Perhaps Cayuga?] If beach plum were used for wine, would it
>      be necessary to juice it with complete separation from the
>      pulp, or could the pulp be fermented as a mass?
>      Confirmed - the beach plum jam is exemplary - but
>      manufacturers tend to substitute damson and other plums.
>      Charlie Paradise
>      Massachusetts/zone 5
>
>      "Lon J. Rombough" wrote:
>
>           >From what  I have seen of the beach plum, it
>           should make really good jam, and some of the types
>           have enough color, tartness and astringency to
>           make decent fruit wine.  The trees have enough
>           good traits (resistance to salt water, late
>           blooming, dwarfing) to make them valuable in
>           breeding.
>           -Lon Rombough
>
>
>                From: Charles Paradise
>                <machelp@attglobal.net>
>                Reply-To: nafex@lists.ibiblio.org
>                Date: Wed, 04 Sep 2002 10:07:39 -0500
>                To: nafex@lists.ibiblio.org
>                Subject: Re: [NAFEX] beach plums
>
>                John,
>                The first year or two of flowering, the
>                beach plums don't set fruit that year.
>                After a year or
>                two of flowering, then they begin to set
>                fruit.
>                Yes, two of us here in new england have
>                grown beach plum away from the coast.
>                It's fine to write an article in a
>                magazine talking about a niche crop, but
>                if its to be grown
>                commercially then an identifiable,
>                reliable outlet for the fruit needs to
>                be confirmed.  The
>                fruit is almost always very tart and I
>                doubt it would find favor with most
>                people as an out of
>                the hand fruit, and besides it is small
>                compared with hand fruit. I like tart [I
>                think Gala and
>                Ginger Gold apples sweetness is just
>                appalling] but the public likes sweet.
>                Charlie Paradise
>                Massachusetts/zone 5
>
>                John Van Hazinga wrote:
>
>                > The currant issue of  Farming (The
>                Journal of Northeast Agriculture) has an
>
>                > article on beach plums as a developing
>                niche market in northeast coastal
>                > areas.  I have a set of three year old
>                trees planted in two locations-- one
>                > on a rich clay soil in Vermont and the
>                other  a gravel soil at my sisters
>                > nearby in southern NH that have
>                blossomed but not set fruit. I am
>                wondering
>                > if any growers have had success  with
>                beach plums away from the coast.   JVH
>
>           > south central  NH where finally seasonably cool.
>
>      _______________________________________________ nafex
>      mailing list nafex@lists.ibiblio.org Most questions can be
>      answered here:
>      http://lists.ibiblio.org/mailman/listinfo/nafex File
>      attachments are accepted by this list; please do not send
>      binary files, plain text ONLY! Message archives are here:
>      https://lists.ibiblio.org/sympa/arc/nafex To view your user
>      options go to:
>      http://lists.ibiblio.org/mailman/options/nafex/XXXX@XXXX
>      (where XXXX@XXXX is YOUR email address) NAFEX web site:
>      http://www.nafex.org/
>