I am new to wine making, just made plum wine and I got it to sweet
and it is done fermenting should I try to get it to ferment more or
just add wine to it

thanks

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:
> I am new to wine making, just made plum wine and I got it to sweet
> and it is done fermenting should I try to get it to ferment more or
> just add wine to it
>
> thanks

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

Ray

"james" > wrote in message
...
>I am new to wine making, just made plum wine and I got it to sweet
> and it is done fermenting should I try to get it to ferment more or
> just add wine to it
>
> thanks

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


On 16 Jan 2006 09:20:53 -0800, "Joe Sallustio" >
wrote:

>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:
>> I am new to wine making, just made plum wine and I got it to sweet
>> and it is done fermenting should I try to get it to ferment more or
>> just add wine to it
>>
>> thanks

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

On Mon, 16 Jan 2006 19:39:31 GMT, "Ray Calvert"
> wrote:

>What was the starting and ending SG. That will help us diagnose what might
>be the problem.
>
>Ray
>
>"james" > wrote in message
.. .
>>I am new to wine making, just made plum wine and I got it to sweet
>> and it is done fermenting should I try to get it to ferment more or
>> just add wine to it
>>
>> thanks
>

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:
> 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
>

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

"James" > wrote in message
...
> 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
>
> On Mon, 16 Jan 2006 19:39:31 GMT, "Ray Calvert"
> > wrote:
>
>>What was the starting and ending SG. That will help us diagnose what
>>might
>>be the problem.
>>
>>Ray
>>
>>"james" > wrote in message
. ..
>>>I am new to wine making, just made plum wine and I got it to sweet
>>> and it is done fermenting should I try to get it to ferment more or
>>> just add wine to it
>>>
>>> thanks
>>
>

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?

tessamess wrote:
> 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.