Well, finally after 2 freeze and thaw cycles my plum wine from last summer
has cleared. Due to late rains last year the fruit was high in water, low
in sugar and high in acid. I will need to sweeten it up a little.

Any recommendations on what to use? Table sugar, corn sugar?

Frank
Havelock, NC

On 5/18/04 4:23 PM, in article , "George"
> wrote:

> My one and only attempt at wine was a plum and I also fermented till dry
> and then added some honey to taste just before bottling and it turned out
> great.
>
>
> "Matthew Givens" > wrote in message
> ink.net...
>> I started a plum wine about 2 years ago, and bottled it last December. I
>> fermented it totally dry, and sweetened it with plain old sugar. It's quite
>> good. Although I might try that wine conditioner that someone else
>> suggested, sugar has worked fine for me. My next plum batch, however, I
>> plan to sweeten with brown sugar to get that molasses taste added to it.
>> Should be good.
>>
>>
>
>

I am a fan of using honey to sweeten.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

"Ray" > wrote in message
...
>
> "George" > wrote in message
> ...
> > My one and only attempt at wine was a plum and I also fermented till dry
> > and then added some honey to taste just before bottling and it turned out
> great.
> >
>
> Which begs the question: Why have you not made it again? Don't you know
> that, by the Winemaker Law" all wines receiving the designation of Great
> must be made again? The Winemaker Police will be on their way.
> ;o)
> Ray
>

Mainly a beer brewer here but do have plans of making some more this year.

I am just waiting for the plums to become available at the local city market.