Originally Posted by gregbathurst
With 1-1/2 pounds of sugar and an unspecified quantity of water your wine is hardly pure plum! I am just a bit averse to adding water and sugar, I prefer to use juice. perhaps if I did a plum/pear mix it would be closer to your wine, pear juice is pretty neutral.
Ozark plums are pretty nice, they are an american variety and very reliable bearers.
Yeah what I meant by pure plum was flavour related. I understand why you'd like to stick to pure juices, but you won't produce wine without the addition of sugars and water will bring the volume up.
I might try a plum wine at some point with pure juice, it'd certainly be interesting but a lot of work to get 25 litres of juice, as it was with that lot I had about ten litres and it took quite a while to juice them all, and broke a juicer too as I missed a stone or two on the way.