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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