Cellar Craft Fortified wine too sweet

[markb1983]

Hello!

OK I have another question. When I back sweetened the wine i over did it a little bit with too much sugar. Nothing crazy just a little too much. Now I have a bit of head space, should i add;

More powder tanin?
More brandy?
More regular wine?


Thoughts?

 

[vacuumpumpman]

Hello!

OK I have another question. When I back sweetened the wine i over did it a little bit with too much sugar. Nothing crazy just a little too much. Now I have a bit of head space, should i add;

More powder tanin?
More brandy?
More regular wine?


Thoughts?

Regular similar wine - maybe a bit drier wine to make up the difference

 

[richmke]

Make another batch of the same wine, and dilute it.

If the wine is not drinkable for you, here is a longshot:

Sorbate inhibits reproduction of the yeast, so...

Make a large starter batch of yeast. Transfer 1/2 of the wine to a primary. Splash rack to dissipate K-Meta. Dump in the yeast starter, and let that ferment the sugar. When it is done, treat with K-meta to kill the yeast. Then combine.

 

[markb1983]

Well there would be 0 chance any yeast would survive. I fortified it with 1 gallon of brandy. When I back sweetened it I made it too sweet. Maybe it will change with time.

I do like the idea of adding an additional bottle of wine.

 

[Jstokerjr]

Maybe fortify a bottle of like but dryer wine to same abv and top with that?

 

[deRicardo]

All you can do is add some dry wine to it.