Making Sweet Wine Dry

[rebusify]

The question I have is about making a sweet wine a bit more dry. Can someone tell me if they've tried this before. I'd like to blend this sweet peach wine that I have with a very dry Rose that I created. I had used a Rose kit from Cru International Rose kit and fermented down to .994 and it's dry and amazing. Since I can't re-ferment the peach wine the idea is to do a 25% blend to my peach wine to kind of reduce the sweetness and increase the dryness of it. Has anyone tried this before?

 

[sour_grapes]

No opinion on the desirability. However, if you do so, I think you will have to use sorbate on the rose kit. The peach wine has obviously been stabilized somehow, but the rose probably still has viable yeast in it.

 

[salcoco]

I would suggest bench trials with various percentage of peach wine and rose. the resultant blend will require sorbate

 

[rebusify]

Even though both kits had the potassium sorbate packs in them? I added them during stabilization steps.

 

[cmason1957]

If you added potassium sorbate to both kits already, then no need to worry about adding any more. Pauls concern was that, since the Rose was dry, potassium sorbate might not have been added.