Long time brewer, first time wine attempt.
That aside I have a plum tree that we picked and juiced. I want to make wine out of the juice but what I have doesn't fit into the plum recipee that yooper posted about a while back.
We have a steamer for juicing fruit which we use for grapes a lot, so we pitted and tossed the plums in there and ended up with a gallon of pure plum juice.
So I have a gallon of rosy plum juice, looks almost like pink grapefruit juice.
My question is: Do I divide the juice in half and add half gallon of water/sugar to get to 1.100? I don't know the gravity of the pure plum juice yet, but I'm sure it's no where near the 1.100 range. I'm pretty sure i don't want to boil the juice to dissolve the sugar in.
All the recipee's I've seen suggest letting the fruit soak in the primary, and racking a few times. But I have fairly clear, pure, plum juice.
Any suggestions or guidance is greatly appreciated. The juice is just sitting in the fridge until I figure out what to do.