A strong suggestion. If you are really going to make several batchs of
wine, get a hydrometer. It may seem scary to use such a tool but they are
cheap (less than $10) and they are really VERY easy to use. They will turn
the about of sugar used from a guess to a science. You really will get it
right. If you get confused, any of us will help you out.

If you think your wine is too dry, add some sugar. I would rather make dry
wine with the alcohol level I want and then sweeten it to taste. If you try
to add enough sugar to make it sweet at the start the yeast will just eat
more and make more alcohol. That is OK if all you want is alchohol, but
15-16% alcohol does not make good wine. It makes strong wine.

Ray

"sdragon1984" > wrote in message
oups.com...
> awhile back, i posted my first wine recipe for critique, the original
> recipe can be found he
> http://groups.google.com/group/rec.c...b6a6c96a041271
>
> due to delays in my personal life, i haven't had the chance to taste it
> until tonight. my initial thought was that it was too dry, but i know i
> had a decent amount of sugar for a very sweet wine. after thinking
> about it, i suspect that the problem was that i didn't include enough
> blueberries. i'm going to eventually try the recipe again a few times,
> adding about a pint of blueberries each time.
>
> also, for those of you who have used teabags for tannin, how many bags
> would work for a single gallon batch?
>
> and any other advice very highly welcome =)
>
>