Black Muscat problem

[Kramnuko]

A friend gave me 1 1/2 gallons of a black Muscat. Clear as a bell SG is at .990. He added a lot of cherry extract and glycerin trying to bring out the flavor but never used sorbate and hence this wine has a slight cherry heavy alcohol taste.

I added k meta and sorbate and raised the SG to .996. It is still harsh, but better tasting. Should I continue to sweeten with simple syrup? Will that cut back on the strong alcohol taste? Seems like it would make a good port or brandy.

Suggestions before he dumps it all?

 

[novalou]

I would sweeten until you find that balance taste. If you wish to make a port out of it, don't sweeten it anymore and just add the brandy.

 

[jswordy]

You can sweeten a bit more. Then you can bulk age. Aging will round off the harshness in 6 months to a year.