Thanks to all for the input. I will give it a try. I have made plum
wine in the past but have used fresh (ripe) plums and the result has
been very good. As someone mentioned, there is nothing to lose. The
pickling I mentioned, meant added sugar as a preservative. I will be
careful with the sugar content though.

Thanks again!

On Fri, 3 Oct 2003 04:03:03 -0700, "Negodki"
wrote:

"firefox45" wrote:

I have always found plum wine a little difficult to clear. Anyone have a
similar problem?

Do you use a pectic enzyme? It's a good idea to add pectic enzyme before
fermentation, especially if you have heated (or steamed or cooked) the fruit
to extract flavour.