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Thanks for the reply. I've made it a point to punch the cap down and stir frequently, about 5 times a day I'd say... is this too much? I no longer smell the H2S since doing this more, so hoping I've corrected this. right now, SG is 1.062, I was planning on racking and stabilizing when SG is...

Hi All- Long time since my last post(3yrs), hope everyone has been fantastic since :) Decided to make another 5 gallons of delicious plum wine this year!! Here's my recipe and how I started as well as what I need some advice on: 09/11/12: crushed and de-stoned 28lbs of ripe plums...

sorry for the absence for so long. all is going well with the current batch. it seems to be re-gaining much of the plum flavor on ts own. i did rack it on sunday and used a clearing agent yesterday. it is a 2 part clearing agent (super clear) and it seemed to have much effect in just half a day...

is it ok to use grocry store produce?

i am not going to be able to get more of the plums from the neighbor. does anyone have any ideas of where i can order some?

i went to a local homebrewing companyhere in denver by the name of stomp then grapes. they were very informative. i took a sample of my batch to them and had it checked for contaminates. all clear!! and with the advice of an employee there i will be sweetening with california honey, and adding...

its a littler hard to tell the flavor i have now due to the high alcohol content. its really masked. should i go by what had sampled from the batch that was in my fridge as described in earlier posts? also, it does not specify in your recipe when to apply the acid blend. common sense tells me...

i think rather than change the recipe i will just shoot for the 6 gallon batch. i hav powder enzyme. is it ok to use 1/4 tsp of that or does it have to be liquid. i am only missing couple ingredients to the recipe but will collect them soon. the plums are in yard of neighbor to relative. i dont...

i was wondering if one of you have a 5 gallon recipe for plum wine that i might be able to follow. its possible that i can get a small batch of the plums that a previously picked for my current batch. the plums dont have much longer until they are no good anymore. they are falling off the trees...

sg currently 1.00 on all 4 carboys.

at that time.. ok to rack and sweeten?

when the sg does not change for at least 3 days it is done fermenting right?

will do. i assume this means that more alcohol is being produced...

it definitely appears to be fermenting again. all of the carboys are slowly bubbling and the airtrap bubbles every 30 seconds or so. i imagine that more of the sorbate is what it needs? also, i think it may be in the upper 50's range for temp.

its probably closer to the 60's range since the it is in the garage. chilly here in denver. no other place to put the carboys tho. should i stir it up more? also, how will i know its safe to rack and sweeten?

should i give them another good stir?

i degassed. maybe not enough?

i noticed that the wine possibly started to ferment again after i stabilized. there was approx 1/4 inch of small white bubbles on the surface of each carboy. is there something else i should do to make sure it is stabilized or is this typical? i understand that it is important to make sure that...

will it be ok to rack this weekend with the sweetening solution or do i need to do it sooner since i stabilized yesterday?

i actually had some car troble today or else i would have racked with the simple syrup. should i experiment with a gallon or so?