Plum wine, how to turn plums into juice?

It's that time of year and this year I have three huge trees full of plums, a yellow mirrabel a purple round fairly tasteless thing and a greengage. I've made plum wine before, and I boiled up the plums sieved all the solids out, ran it through a jelly bag and went from there, but can I do it easier? I have huge barrels I could press the plums in with feet (ouch sharp stones!) I have a steam juicer as well. I really want to avoid the jelly bag at it takes forever and there's an awful lot of plums.

i don’t have any experience with one , but i know a lot of wine and meadmakers use steam juicers for this purpose.

Hello! im an avid plum-wine maker, especially with mirabelle!

I not sure how large a batch you are making, but ill give you my typical approach.

55 gallon drum, filled 3/4 way with halved, pitted plums. I add either pectic enzyme or papain (extract of papaya) as a way to break down the fruit somewhat, at a rate of 1 ounce per 5 gallons. Let this mix sit for about 24 hours, then add water to cover the plums, and pitch yeast. airlock, and start primary ferment.

after a week of vigorous fermentaion (can be up to 2 weeks in fermentation, depends on how long it takes yeast to get going.) I will siphon off directly from the fruit mix into a smaller containter (usually about 30-40 gallons of good quality liquid) and do secondary in a bunch of smaller vessels (5-15 gallons depends on what ive got available.

The leftover mush is excellent for a number of purposes. If you distill, adding water back on top of it until you have a good texture for a pot still, it traditional for my family to do. If not, it can be dehydrated and used as yeast cake for all yeast needed applications. and if nothing else, once dried, its an unbelievable supplement for dairy animals, you'll get a good protien boost to your milk due to the types and concentrations of amino acids in the post ferment mash.

I dont add sugar, but if you were one to do so, id probably water down the leftoever mash, and add the appropriate amount of sugar, then ferment again and filter again for a second small wine.