wine to sweet

James, It depends. Wine becomes more stable the higher the alcohol, did this just stop fermenting on it's own or do you think you added a lot of sugar and it's just too sweet?

Non grape wines are often made sweet, if you don't like it and the alcohol is around 10% you can do a few things such as add some acid or wine.

If you describe what you started with and the quantities of of each ingredient you used it may be easier to answer your question.

I have never made plum so really be be commenting in general terms at best.

If it just stopped fermenting and the area you are making it in is cold you may want to move it to a warmer place; it may start fermenting again.

Joe

james wrote:

What was the starting and ending SG. That will help us diagnose what might be the problem.

Ray

I'm new to wine making didn't have hydrometer when I started, seem like the wine didn't ferment long enough and I added to much sugar

How much liquid is in the container, how many plums did you use and how much sugar did you add?

A warm fermentation can be done in a few days but is very vigorous. If the temperature of the room is under 65 F take it somewhere warmer.

Joe

James wrote:

Do you know how much sugar you added to a gallon? What fruit are you using and how much of it was used? If you have a hydrometer now, what is the SG now?

Ray

The chinese plum wines I've had are usually very sweet ( store bought of course) they are almost syrupy. You could write down the recipe you used and let everyone take a look at it so we could see if there's actually a big problem or maybe the wine needs to age a little more?

I don't know if Chinese plum wine is the same, but Japanese plum wine is usually mixed with water, like a cordial and served tall, on ice.

Sam.