Is there an easy way to determine how much sugar to add to a fresh batch
of wine? I think I understand that it depends on whether you want a light,
medium or heavy bodied wine. Is that correct? Can someone explain balling
to me and how to determine what the starting sugar content of the fruit is
and how to adjust it. Also as a side note, I have about 25 lbs of frozen
plums in my freezer I want to make wine with. when I squeeze the pit from
the fruit, a large part of the meat clings to the pit. Is there an easier
way to seperate the pit from the fruit? Thanks for any help you have!!