I'm starting a plum wine, and want it "dry." The must, before adding yeast, is at a temp-corrected SG of 1.108. Is this too high? If so can I alter it by adding more sugar?
Initially, I used 7.5 lbs of sugar for a 5 gal batch. I inverted the sugar. I think this is on the low end, but it's what the recipe called for. Last year, I used a bit over 10 lbs of sugar, and the wine turned out sweeter than I liked. I don't know whether this was due to incomplete fermentation, or just that I added too much sugar to start with. I don't want to overcompensate, but not sure what to do. This is my first try with a hydrometer, so I'm not sure what to expect. Hope I can get an answer quickly, as I'll have to add the yeast later today.