In December 2016, I got my first ever supply of EC-1118. Excited, I decided to experiment by making a wine with high ABV. Without researching and calculating, I took grape juice and added enough sugar to up the starting SG to 1.200 -I had in mind that the OG is usually 1.200 instead of 1.100 or below.
Anyhow, to cut the story short, I now have a great tasting wine that is so sweet it is undrinkable. I have thought about adding lots of water and refermenting but that would make it very light in flavour. I have also though of dividing it into two carboys and adding more juice. It would increase the sugar further but would dilute the ABV to enable a new fermentation. Any remedies I have?
Anyhow, to cut the story short, I now have a great tasting wine that is so sweet it is undrinkable. I have thought about adding lots of water and refermenting but that would make it very light in flavour. I have also though of dividing it into two carboys and adding more juice. It would increase the sugar further but would dilute the ABV to enable a new fermentation. Any remedies I have?