Monday i started 100 lbs of Mt.royal plums, which i determined are just a variety of prune plums. They are yellow fleshed, oval and have deep blue, purple skins. This year i didn't add any acid or tannin and only one gallon of water. I pressed the pulp last night and ended up with about 10.5 gallons of must. I used 71B-1122 and EC-1118 as well because the wild yeast was fermenting for about 12 hours before i could buy some yeast. Now it is fermenting very well, I'm staging my yeast nutrient and sugar additions to keep the rotten egg smell away. so far so good. It smells really good and is a deep red color. I plan to ferment dry and then backsweeten after using gelatin to fine it and hopefully remove some tannins.
