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Plum wine viscosity is very high.

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keepitlow

NewBee
Registered Member
Nov 27, 2009
119
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NE US
Made some plum wine from Santa Rosa plums yesterday. Used 4 pounds plums in 1 gal water. Mixture looks like apricot nectar as far as viscosity. Do you think it will thin down to wine consistency?

Thanks
 
Chevette Girl has the right idea. I have a plum melomel bulk aging right now and it was recommended that I add pectic enzyme, and there has been a definite change in clarity since then.
 
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