I have a batch of Plum, and a seperate batch of blackberry wine on the go.
I started them both around a week ago, and followed a recipie to make two gallons fo each, however i have around three of each according to teh gallons marker on my fermentation bucket, so im thinking i may have had a recipie for american gallnos, and im in teh UK, arent they slightly different?
Anyway the blackberry wine has champagne yeast, and the plum has some youngs super wine yeast compund.
I added campden tablets to both and pitched teh yeast a day llater to both at the same time.
Ive now, after 5 days strained the fruit from each, and returned to the fermentation buckets, i plan to rack them into demijohns for secondary fermentation in a couple of days, however
I measured both the OG's with my hydrometer, the plum wine read exactl 1.000 an the blackberry wine was .980 ish
Am i right to believe these are quite low for OG? I was expecting around 1.080 or something? What can i do to try and save this wine, or will it be ok?