plum cider?!

[TheKrumm]

I used 2 gallons of cider and 2 gallons of fresh from the fruit plums. I boiled the plum juice with a gallon of water and 1 pound of sugar for 20 minutes. Was I a crazy person doing this? I used a wine yeast suggested to me figured it should turn out ok. did I mess up by not using pectic enzymes? I figured boiling it would have done the trick. It's been fermenting for almost 2 days now. Any thoughts?:fro:

 

[Yooper]

Well, I make plum wine often. I never boil fruit, though. It gives a "cooked fruit" flavor that I don't care for, and it means the wine will never clear (think plum jam). You could try adding 2 teaspoons of pectic enzyme to help break that up if you care.

 

[Randzor]

It may or may not be good. It will not be clear though. Like Yooper said, use pectic next time. But then again if you never try a new idea, you never know what works and what doesn't.