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I don't think this is my imagination, because my son has noticed this also. When I make a "sweet" or "off dry" wine I am pretty careful about not over-sweetening it because I do not like the really sweet wines. However, I am noticing that the wines I do sweeten, the sweetness tends to intensify...

I made some pumpkin wine from one of Jack Keller's recipes and I am having trouble getting to clear. Any hints? I have tried several fining stages and even added more pectic enzyme but nothing seems to work. One of the guys at the wine shop where I trade said that pumpkin beer is difficult...