question concerning plums

[dralarms]

I have 66 lbs of dark plums in the freezer that I want to start. I know everyone put kmeta on top while defrosting them but have a interesting idea and wanted to run it by here.

Instead of dosing the plums with kmeta, can you just put a bowl of kmeta on top of them to create the layer of protection while they thaw? I figure its going to take 2 or 3 days for them to thaw completely so they will need protection but would like to not have to put kmeta in unless totally necessary because my wife is one of those few that is alergic to sulfa/sulfar. Drives the Dr's nuts when they try and give her medicine.

 

[salcoco]

adding the k-meta in the plums will dissipate in a day or so, should not carry over into the wine. does your wife just have headaches or full blown allergy symptoms like hives, shortness of breath etc. If only a headache I would think she may be allergic to histamines present in only red grapes. fruit wines should not contain them, If more severe than I apologize for being a armchair doctor.

 

[dralarms]

Breaks her out.

 

[jensmith]

To thaw fruit I put the fruit in my fermenting bucket. Dump in all the suger. The suger covers the fruit and protects it. Also the suger draws out the juice faster. Once the suger has disolved in the fruit juice I add watter to cover. This has been enough to protect my thawing fruits from oxidatixation and mold.
I sometimes just cover with suger and pour hot watter to cover right away. Thaws faster this way. As long as the fruit in covered with water all should be fine.
Vit C, ascobic ascid that is, can be added to prevent oxidatixation as well.
The biggest problem with not adding sulfa while thawing is that as soon as temps get good the wild yeast starts right up. If that happens I often just let it ferment. So far I have had very nice wild yeast.

Those dark red plums make the best wine!


Sent from my iPod touch using Wine Making

 

[Stressbaby]

You do know that a sulfite allergy is completely different than a sulfa (sulfonamide) allergy, right? Docs generally don't prescribe sulfites.

Link

 

[WVMountaineerJack]

Who puts sulfites on top of their fruit while it thaws? Do you have it in gallon bags or one big bucket? As it thaws it will still be cold, even with all the ice just gone its going to be cold so you dont have to worry about it being spoiled while its cold. Have you already desseeded them yet? You guys planning on using 100% juice without adding any water to make a really nice pure plum wine? Good Luck, WVMJ

 

[WellingtonToad]

Yes, you can do that. It is actually cheaper to use S-Meta. As you are not adding to the must, you are not increasing the sodium content. Just check daily for effectiveness by smelling (carefully), it should be able to kick back your head by the reaction.
Can also be used for a cold soak (maceration) before fermenting. Good for fruits that have skins with tannins.

 

[dralarms]

No bags, just in the box theycame in. So far they are still in the freezer.

 

[Turock]

Because it can take 2-3 days for a lot of frozen fruit to get to even room temp.,I think sulfiting is even more important. Even WITH sulfite, you'll often find a couple pieces of fruit on the top that have some mold growth on them which need to be discarded.

What we do is layer the meta into the fruit. Add some fruit--add some meta--add some fruit--add some meta. That procedure works well for us.

 

[dralarms]

Yea, looks like I worried for nothing, she don't like plums so its all mine.

 

[UBB]

Because it can take 2-3 days for a lot of frozen fruit to get to even room temp.,I think sulfiting is even more important. Even WITH sulfite, you'll often find a couple pieces of fruit on the top that have some mold growth on them which need to be discarded.

What we do is layer the meta into the fruit. Add some fruit--add some meta--add some fruit--add some meta. That procedure works well for us.

This is pretty much how I do it.