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I have plum and raspberry in 3 gal carboys and it has been about 2 months since fermentation ended....they are both at .995 or lower and relatively clear. I am in no hurry to bottle, should I stabilze and sweeten and then bulk age or just continue to leave it clear and rack it every 30-60 days...

So if your final specific gravity is below 1.000, say 0.985. How should I calculate my ABV? It seems like most references say to use your initial specific gravity and just read the ABV off the hydrometer scale...but then that doesn't take into account how low below 1.000 you go. Should I use...

For future reference, am I okay to adjust acid levels while still in the primary fermentation stage by adding more acid blend if my TA drops a bit during that stage or should I use a specific blend depending on the fruit wine, ie...citric, tartaric, malic, etc...? Also, on a similar...

I have 5lbs of Tart Cherry's with syrup (Door County WI cherries...not sure of the variety). Question is, I have looked at quite a few recipes online. But I keep coming back to the recipes in The Joy of Home Winemaking by Terry Garey. There are 2 recipes I am considering....Denny's Pie Cherry...