Hi Marc:

From what I've read using boiling water as you did helps sets the
color of some wines.

I cut and pitted the plums then froze them. I didn't use boiling
water though for the soak. Just tap water along with the usual
additions.

So it seems we may have an experiement of sorts between you and I for
plum color. The routines sound enough alike with the exception of
adding the water. Do plums need boiling water to set the color?

How much plum did you use and how's it's flavor so far. Are you
making a dry table wine or do you intend to sweeten you wine.

The batch I have is still in the primary, going to dry, but it sure is
good, so far. I removed the skins after 4 days, there was enough
tannin in it by then to get a decent pucker but not so much as to take
for ever to age. I used 20lbs. of plums and 1/2lbs. of raisins for 3
gallons.

Take Care,
Steve - Noobie
Oregon









On Thu, 25 Nov 2004 17:37:03 -0500, "Marc" >
wrote:

>I just froze the plums for about 3 weeks, then removed the pits and mashed
>them a bit. Since they got frozen, they almost turn into a purée by
>themselves after defrost. I just poured boiling water on them and fermented
>it for about a week before transfering into secondary. No special treatment
>for color extraction. I suppose the freezing operation and the pectic
>enzymes added to the must has something to with it. If there are ways to
>fix the color of a wine, I'm not aware of them yet, but I sure would like to
>hear about it. But can a wine loose its color over time ? I don't know
>about that either.
>
>Marc
>