What's a good process for bringing our plum wine to taste?

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With a light fruit wine, I choose a yeast that won’t take the alcohol too high, and will ferment a bit slower. Fresh lemon juice worked ok for my Plum wine. I added some raisins, too. Another batch I made with different yeast (the 1116? ) and it had less flavor and was drier than I prefer.
Keep experimenting! :)