Ok, so a bit of a disclaimer, I am COMPLETELY new to home brewing and home wine making, but am loving it so far.
I have been reading the forums here a fora bout a week and an half, but this is my first post.
The recipe i used is:
15 LB plumbs stoned and quartered
5 US Gallons water
12 lb sugar
2 1/2 tsp yeast nutrient
2 1/2 tsp pectic enzyme
7 tsp acid blend
5 1/2 tsp yeast energizer
Starting SG 1.084 on 9/11/12
Fermentation took about 72 hours to be noticeable but then took off like a rocket. I sired the fermentation bucket daily as the recipe I was given said to, and everything seams to be going great.
I just racked my first 5 Gal batch of plumb wine into its secondary, well I guess I should say my 3 secondary's. The plumbs completely dissolved into the must (?) other than the skins and I had 7 gal to rack into a 5 gal carboy not counting the sediment. So the remainder ended up in 2 1gal glass bottles(carboy?). I know it probably should have been racked sooner but i didn't have the extra 1gal containers for the extra and when I went to rack it there was NO sediment at all. So I called my LHBS and asked what they thought I should do, they told me to wait till some sediment falls out before racking so that I would not have to do it again right away, and that gave me time to go get the 2 extra bottles. They also said I should keep the extra for topping off the main carboy after racking, to replace what is lost as the sediment is left behind. (is that advisable?)
I took a SG reading today 9/25/12 and it was 0.998
From what i understand the taste at this point is to to be expected, dry and a bit harsh, and that leads me to my questions, how do i back-sweeten it and when do i do this? My wife likes wines to be a little sweet but not super sweet, not really sure how else to put that. (
next time we find one she likes I'm seriously thinking of taking a SG reading on it lol )
sorry if this is a dumb question