Plum Wine Recommendations?

[JPStinky]

I twirled it, then let it sit for a few minutes before I took that picture. SG yesterday was down to 1.004.

Question: If I want it to keep some of its sweetness, do I add Potassium metabisulfite when it reaches 1.000? Or should I just let it ferment, then backsweeten it before bottling? I've searched the internet and can't seem to find a straight answer on this.

 

[WVMJ]

Everyone has a straight answer for this. What would the KM do? If you think its going to stop the yeast it wont, it will keep right on fermenting. Your safest bet is to let it finish, then after its clear stabalize with KM and sorbate and backsweeten. WVMJ

 

[JPStinky]

I wanted to make sure to update everyone on the finished product here. The plum wine came out very nice. Several of my friends really enjoy it, while others didn't care for how different it was from grape wine. The person who donated the plums to me over the summer has the last name "Drake", so we decided to name the wine "Pink Drake." A gifted local artist made a label for me. The picture below is the bottle that I am giving to Miss Drake for Christmas.

Thank you all for all the support you have given me in my first attempt. This was a triumph.