Plum Juice for wine
 

On Jul 14, 10:35*am, (rancher)
wrote:
> Can anyone tell me how to convert pounds of fruit to gallons of juice?

Ben Rotter has collected a wealth of data on fruit (including average
juice yield):

http://www.brsquared.org/wine/

He reports getting 690 ml/kg of plums - that's about 12 lb/gallon

You might also consider starting with the juice, taking good
measurements of titratable acidity (TA) and specific gravity (SG), and
adjusting it to you desired TA and SG. My Wine Recipe Wizard can help:

http://www.washingtonwinemaker.com/b...recipe-wizard/

Type in the TA, SG, and volume (in liters) of your juice. Then type in
the desired TA & SG of your must, hit the submit button and it will
recommend water, acid, and sugar syrup (2 parts sugar, 1 part water by
volume) additions.

Erroll
http://www.washingtonwinemaker.com/

Are you using the plums to enhance a wine or making straight "plum wine?" If you hope to replicate the Serbian (much better than the Croat) Sliwovic (sp?), then use the plums whole and leave them that way in the carboy as primary fermentation carries out.

I've laways wanted to try making a plum Lambic.