plum recipie analysis (my plums are ripe!!!!)

I'd say your math - how do you get 1/5 gal with 3-6 lbs of plums + 3/4 gal of water??

Pp

Here's last years plum which went into into a port.

25llbs. Prune Plums, Pitted and Frozen Plum juice prior to dilution Brix 22.5, TA 0.06% 3tsp DAP 4 tsp Pectic Enzyme 1/8 tsp Kmeta 1/2 lbs. Cracked 10L Malt (from Berry or Bravery?) 1/2 lbs. Golden Rasins 2 gal of water (for a total ~5 gallons must which ended up 3 gallons of wine plus ~3L for topping off.) 1/2oz toasted oak chips (port!) Sugar to 1.090SG Priemer Cuvee Yeast

Wine was racked off the skins at 1.012SG and additional sugar fed over the next month to increase abv.

I think taking it off the skins after you get some color and a little sweetness to it will go a long way to easing any harsh tannins or tartness you migh get from plum skins.

Have 60lbs this year so will shoot for the 6.5 gal jug!

'06 Wines Bottled (need the jugs):

5 gal Elderberry 7 gal Cab Sav 3 gal Pinot Noir 3 gal Zin/Petite Syrah field blend (tribute to classic CA wines) 3gal Chardonay/Pinot Blanc field blend (won't do that again!)

Still to bottle when I get done fiddling with them:

5gal Gewerztraminer (sp?) 3gal Plum Port

Steve Oregon

nope thats my puncuation, should be 1.5 gallons

Well most of the plums will be solids, no? The original math assumes a yield of ~1/4 gal of juice out of 3-6 lbs of plums, that seems pretty reasonable to me, certainly more than additional 3/4 gal.

Pp

recipies call out for fruit to be added to primary, not just juice. i'll guess that this is why I have a 10 gallon primary for a 6 gallon secondary

Yes but pretty much all fruit recipes I've seen give you the expected resulting volume in terms of the finished wine - for example Jack's recipes usually give you 1 gal of wine. You base the size of the primary on that.

Pp

ok then........that makes a bit more sense, although I dont see how they could determine losses consistenly enough to be able to do that. but i wont argue the point.