There sure are. When I lived in Portland, a co-worker used to bring
in boxes of them for us to snack on -- he had 3 trees and used to have
bushels of the suckers that he had trouble giving away (even though
they were very tasty). If I was still there, I would for sure be
offering to take some to try making wine with!
They taste sweet....
just different from the kind of plums I guess I"m used to.
I even wondered if they were muscadines because of that foxy smell.
But...i did some checking and those muscadines are smaller...
hard to get the pulp out of them...so skins and all are in a 7 gallon
it will be a strong batch, as it fills up the bucket half way, that's
without water, or anything
And I'll need pectin enzymes, which I just ran out of.
so, time for another batch to begin!!!!!
nice to get free fruit!
I believe it will.
The colour from the skins didn't take long to bleed into the must.
but it was darned hard to get the pulp out of the skins.
So....we'll see how it goes.
I just won't ferment on the skins too long.
just started ferment this morning after sprinkling yeast last night.
It already sat in hot water 24 hours before that.
so probably monday or tuesday I'll strain.