I am fortunate enough to have a lot of fruit and berries growing on my place. I've got a great looking batch of plum wine going right now. I goofed in the beginning though and had an SG of 1.135. Right now the SG is .995 and I'm afraid that if I let it finish I'll have an alcohol content of 16% or so. Can i add the sorbate and stabilize right now? I'd like to not let the alcohol content get any higher......the must is still bubbling away and I don't know where it will stop. I've saved a gallon of juice to sweeten or enhance the flavor later if needed.
The plums were yellow in color and quite sweet. I juiced them with a steamer and the hydrometer showed the juice had 12% sugar. The juice is not tart. I'll be really disappointed if this batch doesn't turn out well and I have to wait til next fall to have another go.
I used 2.5 gallons of juice. I added another 3.5 gallons of invert sugar at 2lb per gallon. That last gallon should have been pure water I guess. Anyway, can I get away with stopping the ferment now???
Pat
The plums were yellow in color and quite sweet. I juiced them with a steamer and the hydrometer showed the juice had 12% sugar. The juice is not tart. I'll be really disappointed if this batch doesn't turn out well and I have to wait til next fall to have another go.
I used 2.5 gallons of juice. I added another 3.5 gallons of invert sugar at 2lb per gallon. That last gallon should have been pure water I guess. Anyway, can I get away with stopping the ferment now???
Pat