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Good point.

Thanks all, That is what I was looking for, Cheers, Fuzzyface

So far, no one has commented on leaving the outer skin on? Fuzzyface

I should have said when the fruit starts to get soft. So not really over ripe I guess. Fuzzyface

OK, some more input. 1. The use of the skin introduces color and wild yeast potential, 2. The use of Fresh fruit will yield more "natural sugar" than canned. 3. While the fresh requires more work, pictin, etc, there is more natural flavor from the pulp. 4. Both require a lot of hand...

A little too much air space?? Fuzzyface

Hello, Looking at the overripe pineapples at the market that they are discarding, I thought of making some summer wine for Christmas. I have seen several recipes and different processing. I am a little confused about how to prep the fresh fruit. Some use the the whole fruit skin and all...

Good input from all. Thanks. Pits are out.

What I was looking for are the pros and cons, not just a recommendation. Anyone had experience either way and why?

Thanks, I have always pitted the plums in the past, but a thread indicated that leaving the pits in for the fermentation added a slight almond flavor. A thought. Getting ready to make a batch of Santa Rosa plums that are just over ripe. Yummmmm.

What are the pros and cons for leaving the pits in plums during fermantation?