Thanks to all for the advice and assistance. I will certainly consider it
all before taking any irreversible action!

Bart


"Tom" > wrote in message
...
> Personally Bart, I'll never change anything in my wine at bottling time
> again.
>
> Twice I have made changes and used that method, and twice I have had
> unexpected renewed fermentations. Now if I sterile filtered maybe I would
> rethink that but I'll take time anyday over trying to cut any corners.
>
> I would dilute and adjust sugar, SO2 etc during a racking and then watch
it
> for a couple of months. Although I agree with a previous poster regarding
> blending rather then diluting, but thats another arguement.
>
> Tom
> "bwesley7" > wrote in message
> news:ftv_b.2338$TT5.2200@lakeread06...
> > I've got a 3-gallon batch of strawberry that has been previously
sweetened
> > and stabilized. I think it would improve with a bit of dilution, and
more
> > sugar. (Through an earlier thread, I'm confident that the additional
> > sweetening can be done without needing more stabilizer). After several
> > taste-tests, it appears that the dilution would equal 1/2-cup of water
per
> > 750-ml bottle, and the added sweetening would be 1 teaspoon per bottle.
> It
> > seems that I could accomplish the dilution/sweetening with minimal
> handling
> > of the wine by simply adding the water and sugar to each bottle, then
> > filling the bottle in the usual manner. Any problems with this
simplistic
> > approach?
> >
> > Thanks,
> >
> > Bart
> >
> >
>
>