Canned plums and peaches

[PoppaW]

My wife said to get rid of the old plums and peaches because nobody’s eating them. So first I made plum wine. I am not sure how much sugar is in the mason jars so I didn’t do any math on Sg. I added sugar water to top up the fermenter. Roughly 6 gallons in it. First thing I noticed was the frothy head on top. Always moving. The bottom was also always moving. I left it alone for three weeks and it stopped bubbling. While draining and straining I noticed a sweet sugar smell at the bottom which made me wonder if I should have mixed it up a bit during those three weeks. The wine smelled good but was dry and almost sour tasting. Not my style. I save 2 litres in case someone wants to try it and ran the rest through the pot. I got a decent haul and save 2.1 litres from the run to drink. 1 litre white and the other got some med toast oak chips. The latter is plum bbq as the oak brought out some spice flavour. So my question is should I have stirred it a bit? The plums were 10 jars and I just started with 14 jars of peaches. If it makes any difference I am using Lalvin D47 yeast on the fruit. The plums and peaches were blended well to remove large bits. More purée.