My plums are coming in and even with our late frost taking its toll it looks like I'll have enough to juice out for three to five gallons. I used the recipe out of the Kraus book last season and while it turned out good , I want to try a different recipe that might bring out the flavor better. Any ideas?

-- Jay Blair in N. AL (jayblair678@yahoo.com), June 14, 2001

Answers

Hi, Jay, The following is a plum wine recipe I got from a friend. I personally haven't tried it but I'm hoping to this year if the plums come in.

HOMEMADE PLUM WINE

3 Pints Plums or Berries 3 Pounds Sugar

Rinse and mash fruit. Mix sugar with enough water to dissolve it and add plums or berries. Finish off in a one gallon jar almost to the top with cold water. Cap it loose and let stand for about six weeks. Strain, rebottle and that's it! Keeps best in a cool place.

My friend kept hers in the basement. Don't let the top get too loose or fruit flies will turn it to vinegar. She has also made blackberry wine with this recipe.

She swears it's really great wine. Let's hope so.

Here's wishing you enough.

-- Dianne in Mass (dianne.bone@usa.net), June 17, 2001.

Thanks. I like the simplicity. Maybe thats where I'm losing flavor (using too many additives and chemicals).

-- Jay Blair in N. AL (jayblair678@yahoo.com), June 17, 2001.

Hi Jay.. I am not an expert at wine but watch the dilution..you will weaken it big-time..also watch the sugar..I ferment my wine twice...a little sugar in the beginning..say 2-3 cups..let ferment 2 weeks, strain, taste it!!..then go for another cup or so..ferment 2 more weeks..will have some kick this way too..My old neighbor says to never add water..now this is for each gallon of berries, not qts. etc. Better to start out with less sugar and work your way up with final fermentation or you may have some very sweet wine. watch that sugar or will be undrinkable and I don't use yeast either.

-- Lynn(MO) (mscratch1@semo.net), June 21, 2001.