Plum wine questions

[StoneArcher]

Last night I tossed 5.5# of plums in a bucket, added water to 5l. 2 tsp of pectic enzyme, and sugar to 1.085. Today I increased OG to 1.115, and pitched Montratchet.

Montratchet will peak at 13% or so, and I have a potential of 15.09 if it goes dry. I am hoping for it to die off and end at around 13-14 and be a tad sweet.

My question is, should I toss in some nutrient and or energizer? If so, how much?

 

[jamesngalveston]

i would add nutrient and energizer, based on the mfg recommended dosage.
not many fruits have enough nutrients on there own.

 

[StoneArcher]

Good call. Just tossed in 1 tsp. I am only worried that it would kick up the yeast, making it finish dry. I am hoping to finish a tad semi sweet without needing to back sweeten.

 

[jamesngalveston]

yeast depends on sugar for food,more then the nutrient...it must have sugar. complex isssue, trying to get it to finish before its dry.
i have stopped some at 1.000, campdened /sorbated and it still fermented dry...tricky to get the right sugar combined with the right yeast for it to come out on the nose.