I believe that I mave the makings of a great Blueberry wine - with one small exception . . . I have sweetened it up with too much sugar after stabilizing it. Is there any other method other adding a very dry wine to taste, or starting the fermentation process all over again? I'm open to any and all suggestions! DMH
Dan, Try adding a small amount of acid. Extra acid will often balance a _slightly_ too sweet wine. Good luck, Lum Del Mar, California, USA
It is hard to take it out after it is added. If you stabilized it, it is very hard to take it out as you cannot restart the ferment. Of course if you get a second batch going and then add it slowly you might keep it going and get it to ferment down to something reasonable as the sorbate would be diluted as well. Just be sure that the new juice is fermenting very well before adding any.
Ray
the additional acid helped out a lot!!! thanks for the expert advise! DMH
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