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I put too much sugar in my first batch of huckleberry wine. The wine has stopped fermentation and is sitting at 1.040 s.g. is there a way to start fermentation again or should I just deal with a really sweet wine.

New to making wine. My first batch is a rhubarb. When me and my wife transferred the wine out of its secondary fermentation after 3 weeks there was an off taste, my wife described it as tasting old as an after taste. It was not vinegary it was not sour. Just tasted bad. Any thoughts should I...