Try adding honey instead of sugar. Plums make a wonderful melomel (mead).
Steve
"Tater" > wrote in message
oups.com...
> well pitted and readied 30lbs of wild plums, acid tested them and they
> was waaaaaay off the scale. scanned someof the recipies i had and
> decided to go with one that needed less plums (I.E. add water) tasted
> tart to sour. measured SG and calculated needed sugar (THIRTEEN
> POUNDS!!) found I was short added all i had and got it up to 1.085 and
> consider that fine for a first batch. tasted again. Much better!!
> added camden, nutrient, enzyme, and am now waiting 12-24 hours to
> pitch yeast, as recommended in recipies.
>
> only Issues I have is that I had to add water to reduce acidity(which
> matched in some recipies) but that means I am trying to ferment 7
> galoons of wine in a 10 gallon primary, which if i recall gets you
> close to foaming over, so I guess it'll sit in the bathtub till I am
> confident that overflowing issues are resolved.
>
> all in all, everything looks good, finally tastes good, and will
> probably change somehow over the next 12 hours so i'll have to re-
> adjust again. not worried. thanks to Gary and Jim for the handholding.
>
> BTW, I had to start this batch today. freezers were getting full, yes
> plural. plum trees look like they havent been touched, so I'll have to
> hope that this batch finishes fermenting before the freezers get full
> again. Might have to buy, borrow, or beg another primary and a few
> secondaries to keep up with everything. barring any failures will have
> 100 bottles easy, maybe 200 when done. and i dont like wine much
>
>
> On Sep 1, 8:54 pm, Tater > wrote:
>> On Sep 1, 6:27 pm, Tater > wrote:
>>
>> > ok, started pitting and such, noticed that the plum material is a bit
>> > to fine to stay in a straining bag(looks like mush).
>>
>> > How will we measure the SG? the stuff is like mud. I'll assume that
>> > and addition of some water might help things out, but i Don't want to
>> > add too much.
>>
>> > got about half a batch of plums ready, pitting contnuing on the rest.
>> > hoepfully everyone is not on vacation and can chime in
>>
>> update.
>>
>> plum pulp did not seep thru the strraining bag like i would have
>> guessed. needed to add 1 gallon of water to top up for 6 gall of wine,
>> all is fine.
>>
>> currently re-reading acid test kit to confirm that i do understand
>> it's method. then the sugar to up the SG, then yeast and yay off we
>> go......!!!
>
>