Plum Juice for wine

I am just starting out in this wine making endeavor and need some
assistance. I have a good plum tree that produces amazing amounts of
sweet fruit. This year they all became rip within three (3) days. I
thought the best way to preserve the plums for use later would be to juice
them and freeze the juices. After doing this, I bought a wine making kit
with instructions and recipes, but they all say to use so many pounds of
plums and to use the skins.
When I juiced the plums, I removed and discarded the seeds (need to remove
anyway) and the skins. I now know leaving the skins and just pressing or
blending would have probably made more wine than just juice alone, but I
didn't then.
Can anyone tell me how to convert pounds of fruit to gallons of juice? I
hope I didn't just waste all those plums and can still use them for a good
tasting wine.
I know I should have done more research before I started this adventure
but please help if you can!
Thanks, Tyler - Kansas
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Reply to
On Jul 14, 10:35 am, fordallen69_at_yahoo_dot (rancher) wrote:
Ben Rotter has collected a wealth of data on fruit (including average juice yield):
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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:
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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.
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Reply to
Erroll Ozgencil
How did you juice the plums?
I use a steam juicer. I weigh the fruit before juicing and calculate how much juice/# I get and go from there.
If you used steam, then you likely achieved a nearly complete extraction. I would go a bit heavy on the juice and go for it!
For example, I just juiced a bunch of blackberries. I got .42 quarts of juice per # of berries. I want the equivalent of 4# per gallon in a 3 gallon batch, so I will use 5 quarts of extracted juice for the batch.
Before I mix it up though, I'll check the TA of my juice and make sure this will get me where I want to be. In the case of blackberries, where malic is the predominate acid, I'll use 71B if the acid is too high.
It sounds complicated at first, but it's really straightforward. Use the link Errol provided to learn about your fruit. Do a bit of math and a bit of research to plan your approach.
Good luck!!!
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rancher had written this in response to
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: I used an electric juicer like a Jack Lalane style. It worked pretty good for the price.
I think I'll try playing with the recipes this weekend and see what can be done.
Thank you both for your help.
If anyone else can give me more ideas that would be greatly appreciated and I might be interested in a few more recipes for plum wine as well as peach and pear.
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On Jul 14, 10:35 am, fordallen69_at_yahoo_dot (rancher) wrote:
Use 20 - 25# of plums and 10-12# sugar depending on the sweetness of the fruit, for a 5 gallon batch. You just sanitize the bucket, crush the fruit or slice thin - don't worry about pits. pour the sugar over it and macerate (let the sugar pull the juice out while you boil 2.5 -3 gallons of water (more fruit use less water).Pour the boiling water over the fruit, stir until sugar is disolved add a scant tablespoon of pectic enzyme (or follow package directions) and cover the bucket with a cotton cloth and secure. Top loosely with the bucket lid. Proof your yeast - I recommend Lalvin RC 212 for an awesome fresh tasting plum. Use Lalvin 1116 for a more tawney plum. Allow must to cool to ~70 degrees. Pitch the proofed yeast evenly across the top of the must and allow to disperse naturally. After about an hour or three, add yeast nutrient according to package directions, stir vigorously to oxygenate.
Anine ( I've been making sulfite free wines for >30 years. Natural-
Reply to
On Jul 14, 10:35 am, fordallen69_at_yahoo_dot (rancher) wrote:
Tyler, Plum juice - at normal dilution - use 5 gallons to make a 5 gallon batch Start in sanitized primary vessel. Measure with a hydrometer to discover the % of potential alcohol. add 1 pound of sugar per a 5-gal batch for 1% potential alcohol conversion. (If your juice has a 10% potential alcohol, and you want a 13% wine, you need to add 3 pounds of cane sugar.) Stir well to oxygenate. Add pectic enzyme. proof your yeast, must should not be >70 degrees when you add yeast. After it distributes add yeast nutrient. cover. Anine (
Reply to
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.
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