I believe I'm up against a brick wall here- I have been unable to
produce dry wine, red or white, regardless of what I do. No matter
what when I go to taste said wine there is a hint of sweetness upon the
tongue.

I've a 'restarter' set here and the yeast won't work on it, so even
blending that in to try and consume the last partial percent won't
work. The clinitests say just around 1% RS, give or take.

Any suggestions for this next year?