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Thanks for your reply, thats what I thought but wanted to make sure.

Thanks Thats what I thought but wanted to make sure.

The recipe for my latest batch of plum wine says to stabilize it? Not sure what that means. Any ideas?

Those reading were while in the primary fermenter. The recipe said to rack the wine into a carboy and add 3/4 lbs of sugar. I am guessing this is a second fermentation? It is bubbling nicely. So how would I calculate the ABV now? After adding the sugar the SG went to 1.020, which is lower than...

OOOPPPPSSSS read the SG wrong. Hehehe should be a starting SG of 1.050 :slp

My starting SG was 1.5 and my final is .992. According to the online calculator that is >63% ABV? Could that be right?

Wow thanks for such a well thought out recipe. I don't have enough Plums to make this so I have resorted to using the 6 lbs I have to make a smaller 1.5 gal batch from the recipes out of the book I put on the recipe forum. Thanks a lot. Next year I hope to get more fruit from the tree and will...

https://swguildpa.com/wp-content/uploads/2020/11/Jack-Keller-Complete-Requested-Recipes-Collection.pdf

Thanks for the clarification, 🤣. I have made a few batches of apple, and grape. I also made the famous dragons blood wine. This is the first time using fruit picked by me out of my neighbor's orchard. I hope it will turn out a good as the rest of my wines have. ;)

Thanks for your input. As a new wine maker, I only understand about half of what you said. :)

Hi everyone. My nextdoor neighbour has a large amount of plums and asked if I would like some to make wine with. Any suggestions for a good 5 gal. recipe?

Thank you , I was thinking that would be the case, so wish me luck!

Going to use juice, that is all I have ever used to make apple. I also use juice to make my concord grape wine. So far the only real fruit wine I have made with fruit is my dragons blood.

I have a recipe for 1 gallon of apple. It has been a great success. I now want to make 5 gallons of it. Do I just multiply all the ingredients by 5?

Well It could be a little sweeter. We are used to my apple and grape wine made from juice and it is very sweet. Like southern ice tea sweet. 5 cups of sugar are fine in my opinion.

Well here is my version of Dragons Blood wine. I had to back sweeten with 5 cups of sugar to get it right for the missus.

Thats a little pricey for someone making wine in their basement. Thanks though.

It was a one gallon batch.

Thanks thats what I was thinking as well. This being my first batch and as I am new at this. I did not want to go too sweet to start. I must say for a dry wine I really like the flavor, just need to sweeten it up for the wife. She does not car for dry wines, and I feel a berry wine should be...

Well, I just racked my DB from the secondary fermenter. It is pretty dry right now and I do not want to over sweeten it. Think I will add 3 cups of sugar to see how that does. Any thoughts?