I've got a 3-gallon batch of strawberry that has been previously sweetened and stabilized. I think it would improve with a bit of dilution, and more sugar. (Through an earlier thread, I'm confident that the additional sweetening can be done without needing more stabilizer). After several taste-tests, it appears that the dilution would equal 1/2-cup of water per
750-ml bottle, and the added sweetening would be 1 teaspoon per bottle. It seems that I could accomplish the dilution/sweetening with minimal handling of the wine by simply adding the water and sugar to each bottle, then filling the bottle in the usual manner. Any problems with this simplistic approach?Thanks,
Bart