I had problems in February with plum wine fermentation.
Today I tried this wine in one of tanks (50 liters beer keg), as it was time to rack and wine is very sweet.
I never wanted to make it sweet, it must be result of stuck fermentation.
(I did not measure SG, will do that properly in couple weeks after I fix pumping problem and I need glass cylinder too-waiting for Post to deliver it).
Am I right this is basically unfixable situation ?
Or should I try to fire up new fermentation, with some proper starter, new yeast and new yeast nutrition ? That would be a Plan A.
(Temperature may be a problem now, we have colder months coming).
Plan B... distill it and make some Slivovitz ? Can very sweet plum wine be distilled successfully ?
Today I tried this wine in one of tanks (50 liters beer keg), as it was time to rack and wine is very sweet.
I never wanted to make it sweet, it must be result of stuck fermentation.
(I did not measure SG, will do that properly in couple weeks after I fix pumping problem and I need glass cylinder too-waiting for Post to deliver it).
Am I right this is basically unfixable situation ?
Or should I try to fire up new fermentation, with some proper starter, new yeast and new yeast nutrition ? That would be a Plan A.
(Temperature may be a problem now, we have colder months coming).
Plan B... distill it and make some Slivovitz ? Can very sweet plum wine be distilled successfully ?