ms8miranda
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- Jun 10, 2008
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I have wild plums I'm trying to make into wine. They are small (1-inch diameter and smaller).
The instructions say to cut the plums open and remove the pits. With these plums, there is a lot of meat that sticks to the pit and I'd lose a lot of good stuff.
So I just squeezed them to open them and left the pit in the must. Is this OK? Is there some reason the pit should NOT be left in the must?
The instructions say to cut the plums open and remove the pits. With these plums, there is a lot of meat that sticks to the pit and I'd lose a lot of good stuff.
So I just squeezed them to open them and left the pit in the must. Is this OK? Is there some reason the pit should NOT be left in the must?