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

as per spud, I'll keep my questions about this batch on this thread to
keep things neat.

as per the other thread, my yeast isn't taking off like i thought it
should. i'll hold off as others have mentioned, although i do think i
killed my yeast in my too cold freezer(maybe not completely killed it
off, so some hope)

anyway, here is data about this batch.

30lbs wild plums
water to 6 gallons produced a tartartic acid level of .9%, added
approx 1.5 gallons to drop it to .7% (ideal listed on box was .6% but
also listed white grape as .75%) decided to let it go as 10 gallon
primary looked too full.
initial gravity was 1.010. needed 13 lbs of sugar, only had a ten
pound bag partialy open dumped that in and got 1.060. bought more
sugar and upped it to 1.100. added enzyme, nutrient, campden. let sit
for 16 hours. took sample of liquid to mix yeast in. pitched in last
night, went to bed. morning no activity, posted about that and waited.
at noon very very little activity, possible bubbles could be yeast,
could be outgassing of disolved air.

once I know yeast *is* active, i'll probably pull 2-3 gallons into a 5
gallon pail to primary in, until i am sure foam is nto an issue. might
put it back then, not sure. sg at 18 hours (about) is 1.095 and temp
is 72 degrees