Sweetness

Look here for a method of restarting a stuck fermentation... Jack's pages are a wonderful resource for all types of winemaking issues... Stop in amd look around

Later, A. J. Rawls Anchorage, Alaska, USA

Some more info is ESSENTIAL to answer this question. At minimum, what was the starting sg, and current sg. Some indicatiion of temperatures would be nice as well. Also what recipe did you follow, and which yeast did you use?

It's really tough to give useful answers without some info to work on. Maybe you used way too much sugar, and it will never ferment to dry.

Steve

My memory is all fouled up from a head injury. But I distinctly remember following a recipe from one of the wine sites so I don't think I added too much sugar. In fact, I think I added less than they asked for because the oranges were so sweet to begin with.