Prune Juice Fermentation

[Cellar Vader]

Ok, I'm going out on a limb here, but has anyone here attempted fermenting straight Prune Juice. You know, the bottled stuff from the grocery store. I am curious as to how it tastes and feels after fermenting to dry.
Why? Well, all in the name of experimentation, of course. I enjoy the raisiny type of Zinfandels, and before I ruin a batch on an experiment, I am considering fermenting one gallon of Prune Juice to see where it ends.
Anyone?

 

[Raptor99]

Interesting... I wonder if it would turn out to be a sort of plum wine. If you try this, let me know how it turns out.

I think that most packages prunes have preservatives. The one I looked at has potassium sorbate. So it would be more challenging, but not impossible, to get the yeast started.

 

[Cellar Vader]

Yeah, I'd definitely avoid any sorbate as an ingredient. I'm thinking that raisins in my secondary might be a more effective & safer route to take.

 

[Ty520]

I did a mead once using prunes, and it definitely has a very different quality than fresh plum - much more "stewed" toasty and earthy flavor , very much like how a prune tastes compared to a plum, in fact.

It was decent, but I don't think I would do it again.