- posted 12 years ago
My plum tree is once again producing prodigious amounts of fruit. Having nothing better to amuse myself, i want to take a crack at a sweet plum wine. Went to Keller's site and got a recipe . But I have a problem with recipes - I don;t feel in control of the winemaking. What should the initial SG be? What should the aicidty be (TA, pH, etc)? Final SG? Is there risk of continuing fermentation? What yeast will cease fermenting early enough such that I can have significatn RS and still be confident fermentation is complete? Etc... Anyone have any other plum wine (sweet) info that might give me more data? All help appreciated.