i have 10 gals. cab & 10 gals. merlot that i believe did not ferment to dryness. the wine tastes good but sweet. is it possible to fix the wine. its still in the carboys. its about 1 1/2 years old. i'd hate to loose it.
If you have stablized it, i.e., added sulphite and sorbate, I don't know if you can "fix" your wine. If you have not stabilized it, you could try to re-ferment it. You could also make some more wine and blend the two together to get a more dry wine.
I am curious as to if some of the other users have some better ideas?
Pour, yes, pourit into a primary fermenting bucket and stir stir stir. Test acid and adjust if necessary. Be sure it is about 70-75*F. Add 1 tsp. yeast nutrient per gallon. You might even pour it back and forth between 2 buckets a few times. Yes, this will introduce air into the wine, but will get rid of alot of the sulphite, and aerating will actually help a new fermentation get started. I would pitch a fresh pack of Lalvin EC-1118 yeast directly on top of the wine.