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I am pretty sure I did not sweeten the wine after fermintation, as it tasted quite sweet anyway. I added a wine stabiliser and a campden tablet before bottling the wine. SG was about 1.0 as I recall. When do you degass? As I did not do that unless that is the same as re-racking.

Hi, Last year I decided to make 3 different types of wine from scratch [Pear, Plum, and Damson]. I got the recipes off the internet and followed the instructions. I made an oven and kept them at a constant 22 degrees C temp and re-racked ever month or so. I thought all three were fermented so...