Distillation is an option if you are not to worried about the law.
Filtration through active coal and freeze concentration another.
You could make vinager out of it.
If its red you can make Sangria. You could probably also turn it into
an acceptable Vermouth.


"Dar V" > wrote in message >...
> Hello,
> I'm now beginning to try some of my wine which needed to age and was made in
> 2002. For most of it, I like what I've made. And at this point, I know how
> to correct the recipe to make it again so I will like it. I know we've
> talked about adding sugar to a wine which may be what you like but others
> prefer something sweeter. We've also talked about using a wine for cooking,
> if it didn't come out the way we wanted it too. I was talking to a friend
> about a batch which came out on the tart side, and I didn't know what to do
> with the other bottles. She gave me an idea. Why not add 7-up to it and
> made kind of a wine cooler. The 7-up would offset the tartness. Anyway, I
> tried it, it worked, and I will do it again. I guess you can tell I don't
> like to throw anything away. Does anyone else have any ideas which they'd
> like to share?
> Darlene
> G'town Wisconsin
> USA