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.
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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