The first 32 lbs resulted in just shy of 2 gallons of juice. That has now been fermenting for a week. I added 2 lbs of sugar and used Red Star Champagne yeast.
The next batch was 33 lbs. Here is a picture story
1-5 gallons bucket full of fruit.
2-Few cup full of fruit in another bucket ready to pound.
3-Pound the plums w/a 2 x 4
Java Plum Revisited
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BrooklynTech
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Java Plum Revisited
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