I believe that I mave the makings of a great Blueberry wine - with one small
exception . . . I have sweetened it up with too much sugar after stabilizing
it. Is there any other method other adding a very dry wine to taste, or
starting the fermentation process all over again?
I'm open to any and all suggestions!
DMH

--
Don't tell God how big the storm is.
Tell the storm how big your God is.

Dan,
Try adding a small amount of acid. Extra acid will often balance a
_slightly_ too sweet wine.
Good luck,
Lum
Del Mar, California, USA
www.geocities.com/lumeisenman

"Dan the Man" > wrote in message
...
> I believe that I mave the makings of a great Blueberry wine - with one
small
> exception . . . I have sweetened it up with too much sugar after
stabilizing
> it. Is there any other method other adding a very dry wine to taste, or
> starting the fermentation process all over again?
> I'm open to any and all suggestions!
> DMH
>
> --
> Don't tell God how big the storm is.
> Tell the storm how big your God is.
>
>

the additional acid helped out a lot!!!
thanks for the expert advise!
DMH



"Lum Eisenman" > wrote in message
m...
> Dan,
> Try adding a small amount of acid. Extra acid will often balance a
> _slightly_ too sweet wine.
> Good luck,
> Lum
> Del Mar, California, USA
> www.geocities.com/lumeisenman
>
> "Dan the Man" > wrote in message
> ...
>> I believe that I mave the makings of a great Blueberry wine - with one
> small
>> exception . . . I have sweetened it up with too much sugar after
> stabilizing
>> it. Is there any other method other adding a very dry wine to taste, or
>> starting the fermentation process all over again?
>> I'm open to any and all suggestions!
>> DMH
>>
>> --
>> Don't tell God how big the storm is.
>> Tell the storm how big your God is.
>>
>>
>
>

It is hard to take it out after it is added. If you stabilized it, it is
very hard to take it out as you cannot restart the ferment. Of course if
you get a second batch going and then add it slowly you might keep it going
and get it to ferment down to something reasonable as the sorbate would be
diluted as well. Just be sure that the new juice is fermenting very well
before adding any.

Ray

"Dan the Man" > wrote in message
...
>I believe that I mave the makings of a great Blueberry wine - with one
>small exception . . . I have sweetened it up with too much sugar after
>stabilizing it. Is there any other method other adding a very dry wine to
>taste, or starting the fermentation process all over again?
> I'm open to any and all suggestions!
> DMH
>
> --
> Don't tell God how big the storm is.
> Tell the storm how big your God is.
>
>