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nafex - [NAFEX] beach plum wine

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  • From: Bob and Winnie <natvwine@cut.net>
  • To: nafex list post <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] beach plum wine
  • Date: Thu, 05 Sep 2002 18:00:29 -0600


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?
 



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