Well my goodness, if you have plums that sweet, it would be a sin to dilute
them in any way. I just got 3.2 liters of juice from 10 lbs of red plums
(store bought). They were 1.054 SG; not bad, but man you are lucky.
If it were me, I would not add or reduce acid. I would simply ferment to
dryness and sweeten to balance, period.
This is the recipe I use for my Stanley Plum wine. It's great. I've made
it six years. No plums last year so I have to make up for it this year.
I was trying to come close to a plum wine that I had while in Germany and
this is pretty close.
After I put the plums in the straining bags I crush them by hand in a 7.5
gallon plastic primary. This takes quite a while to make sure they're all
crushed. Then, I pour 3 gallons of boiling water on them and let it cool to
room temperature. Then I add the other ingredients, add water to 6 gallons,
and pitch the yeast the next day.
If you leave the skins in more than 7-10 days they'll make the wine harsh.
I have some bottles that have aged for 2, 3 and 4 years and it keeps getting
30 lb. very ripe plums mashed in straining bags (10" x23")
1/4 tsp. potassium meta.
10 lb. sugar
1 tsp. pectic enzyme (liquid)
2 tbl acid blend
1 tbl yeast nutrient
1 1/2 tsp. grape Tannin
Lalvin 1118 yeast for drier wine
Cotes de Blanc for a more fruitier wine
I fully agree with this. Early in the summer I posted about my 100%
strawberry wine, started in June, now in the bottle. Starting TA was
.85% and I sweetened it to 1.010 when finishing. It is delectable. I
used not one drop of water (55 lbs yielded 3.5 US gallons).
Some fruits really shine as lightly sweet and crisply tart. I think
plum is another candidate for that.