[Wade E]

Thats typically how I ended up here!

[RkyMtnWine]

Good Job. Thats hilarious.. looks like something I could do. hey, it looks like my plum wine.

[Wade E]

Funny thing is I think that was my plum wine last year!

[vino08]

That is a good pick to prepare us newbies to maybe put towels on the floor. I am due to mix mine (degas?) on Monday if the sg is good.

[RkyMtnWine]

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

[NorthernWinos]

Beautiful color....

How does it taste???

Were they wild plums or the big purple ones????

Nice festive touch with the Holiday figurines...

Edited by: Northern Winos

[Wade E]

I love my plum wine so much. Next year Im going to make a serious batch of this stuff!

[Eland]

Since you've degassed already, whywouldn't you go ahead and stabilize and backsweeten now rather than at bottling time and risk renewed fermentation in the bottle?

[Wade E]

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.

[RkyMtnWine]

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.