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
(http://winemaking.jackkeller.net/reques12.asp). 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.

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