I've been making wine for some time but this is my first time trying to make a fruit wine. Started out with 30 lbs. of plums and 6 gal. of water. I racked from an open container to carboys when the S.G. hit 1.0. The interesting thing was I ended up with 10 Gal. of must/wine. A lot more than I expected. I'm thinking this extra volume was a combination of the plums basically disintegrating (there was only a negligible amount of fruit left in the straining bag at the end of fermentation) and the fact that I diluted all additives with water, especially the sugar before adding to the mix. The recipe that I used, a combination of Jack Keller's and MoreWine's recipes (both very similar and derivative of earlier recipes) called for waiting until 30 days until racking. OK that said, I have a TON of lees (which I expect is a function of my plums escaping the straining bag). My first question, should I rack this wine off the gross lees after a day? The recipe say wait 30 days. If this was a grape wine I would rack off the gross lees after a day without hesitation. The thing that's holding me back on racking right away is the hope that the lees may compact. Resulting in clearer wine, improved yield, etc.. Will the lees compact and should I wait? My second question, why did all my plums seem to escape my straining bag. I mashed them with a potato masher before adding to the straining bag which I thought was good. Should i have left them in larger pieces? The third thing is more of an observation, after moving to carboys the fermentation really took off again. i am really impressed. Never had such a vigorous fermentation at this stage of the game with grapes. Is this typical? Oh another observation, I'm thinking that when I rack this wine I'll probably be pretty close to my original target volume of 6 gal. Finally, I think I may sweeten this a touch (something I've never done before), does anyone have any good guide lines about sweetening wine or know of any reference material that could give me a good idea how to approach sweetening this wine. Appreciate any comments or suggestion. Thanks.