Degassed the plum this morning, not much gas.. Still a bit cloudy but getting better.Sg 1,001..and not going any lower.. which is ok.. plan on backsweetening at bottling time anyway to about 1,005. Edited by: RkyMtnWine
I see 2 ways of thinking on this question, some like to wait till its aged a little as the wine will seem a little sweeter after the wine has mellowed a bit. Some like to sweeten now in case there is some drop out from what they add to sweeten and Ive seen even the simple syrup cloud up a wine once or twice so what I do is sweeten now but just keep it a little lower then what I really want.
mix of plums from neighbors tree and some fresh ones purchased from grocery store.. Believe they were California plums.. Very nice flavor.. not much smell of the plum but it is there. I would like to have it completely clear before I stabilize it.. after that let it sit for a while and then backsweeten... let it sit for a week or so and make sure it doesnt referment... please correct me if I should do this different.