Re: maybe they're not plums??? help


Your description sounds like a plum to me. There are many varieties, shapes, and colors of plums out there. How do they taste?
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Greg Cook
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Reply to
Greg Cook
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!
Cheers, Richard
> A friend of mine got me a couple of buckets full of what he said were > California plums. > > HAving gotten them, I wonder. > I cut them, and they ahve a very small oval flat shaped pit inside. > Their flesh is a mottled purple/blue.... > when I cut them to get the pit inside, their flesh is yellow, pulpy. > Their average size is a pear to oval shape, about one - 1.5 inch wide, and > about 2 inches long or so. > The interesting thing that made me wonder if they're plums or not: > they have a "foxy" smell.... > similar to, but not as fruity as, concord grapes. > > Does anyone know if there are plums such as these? > or...something else? > > Thanks. > confused in Michigan. > Rick Vanderwal
Reply to
Richard Kovach
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 bucket. 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!
Take care. Rick
Reply to
Rick Vanderwal
By fermenting on the skins, I wonder if that will make a rose wine instead of a white?
Reply to
Dan
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.
Rick
were
wide,
Reply to
Rick Vanderwal

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