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You've been "Liked" on Facebook...by me as well!

Like I said, I am VERY new at this and did not have all the info I have now. I would like it to be a dryer taist, but if I get anything off this batch that is decent tasting, I'll be happy.

I will write down the settings. I replied to your PM with a few questions. I know I am a noob at this. When I started this, I had a very basic recipe and did not have all the info I have now.

You must have just read my first post, I posted all the info after my first thread. As I have said, I am very new to this and wrote down a reading wrong off my hyrometer. All the readings I took are as of 2 nights ago. They are the same readings as about a month ago. 1.035 SG.

Just wondering what I should do? I tested the alcohol content again last night and it's the same as it was about a month ago. Tastes the same too. Also the yeast I used was Red Star Montrachet.

Unfortunately I did not have a hydrometer when I started so I did not get any readings. This is my first time making any kind of wine, so I'm still very new at this. It looks like the problem was I put the yeast in and then put the s-shaped air lock on enabling any oxygen from being present...

You are correct I wront down the reading wrong. I double checked the meter and the reading was 1.035.

I just realized I should have posted this in the "Fruit Wine" forum, Oops.

I am making plum wine. I started this batch at the beginning of September. Between each step I sterilized everything very well. Here is what I did so far in this order: Rinsed, cut and pitted 20 lbs of plums Let plums sit in 4 gallons of water and Pectic Enzyme for 3-4 days Removed the fruit...