"Michael E. Carey" > wrote in message >...
> Bummer. If I have a kit to produce a dry wine, then I have purchased the
> wrong kit. I was shooting for sweet because that seems to be what some
> folks like.

You can always stop the fermentation before it's completely done by
sticking the carboy in a fridge and then stabilizing with potassium
meta and sorbate.

Alternatively, you can add wine conditioner or grape juice concentrate
to finished dry wine - that might be simpler overall.

Pp