It's been three weeks since we racked the plum wine, so it was time to re-rack, and lose some sediment. It was also the Big Check - is it wine, yet?
After we siphoned it into a new bucket, we took a taste. It's very dry, which I think is wonderful. I prefer dry wines, and I was afraid this would be too sweet, since it started with plums. But, no. It's VERY dry.
I think it's almost perfect, but Rick wasn't sure. According to the instructions, if we want it sweeter, we can add sugar just before we bottle it. So we'll decide then.
It's also done fermenting. The SG is 1.006, which means there's almost no sugar left. What's the alcohol content? Well, that's an inaccurate guess, due to my faulty record-keeping. We need to know the starting SG, and I forgot to write that down.
But I do know it was in the normal range for starting wine. So we have a range of 7%-12% alcohol. I think it's at a reasonable level, because what we tasted (about a 1/4 cup each) was enough to provide the beginnings of a tipsy feeling.
I'm excited about it. We'll let it sit for a month or two more, to get rid of more sediment. Depending on how clear it looks at that point, we might bottle it.
Next year, I'll make an effort to use all our plums and make a bunch of wine. This is great stuff.