blueberry wine

[papapete]

blueberry wine too sweet. Can it be diluted?

 

[Rocky]

blueberry wine too sweet. Can it be diluted?

If it is too sweet, the reason could be incomplete fermentation, i.e. some of the sugar was not converted to alcohol, or too much sweetener added after fermentation is complete. Can you tell us what you have done so far? Did you ferment the juice, stabilize it with K-meta and K-sorbate and then sweeten? Do you know the initial and final specific gravity? These would all help in diagnosing your problem.

Welcome to the forum.

 

[Runningwolf]

First off welcolm to the forum. Like Rocky said please post your recipe and notes so far so we can better address your question.

 

[Wade E]

What was the starting sg, what is the sg now, and what yeast did you use. Did you back sweeten?

 

[SBWs]

Papapete, Welcome, the short answer to your question is NO, don't dilute your wine. Like Rocky, Dan and Wade E said more info would help. But short of that, Blending is the best way to lower sweetness. In my opinion in this order, a dry blueberry (won't change the flavor), a dry red (something like a Shiraz or Merlot) or last ferment some welches white grape to dry and blend it in.

(disclaimer: this answer is base on the assumption that all steps to proper wine making were followed)