North American Fruit Explorers mailing list at ibiblio

[Bob and Winnie <natvwine@cut.net>]

>
Some years ago I made a batch (130 gal) of plum wine using what we call
potawatomie plums. From the descriptions of beach plums they sound like
they would be similar; tart, astringent with a rather large pit.
Wash and crush the fruit and make as you would any fruit wine. The
pits will drop out in about a week, and in about 3 to 4 years you should
have a very nice wine. It will clear on its own. Plum wines in general
take a long time to age - don't rush it.

bob Z4 Utah


Charles Paradise wrote:



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?