I have 3 gallons of cran grape that I over sweetened, and had planned to blend with a dry wine to balance. It was at a 1.010 sg and I thought that a completely dry wine would blend nicely. Life, as it is, did not allow me that opportunity. A year later, I am left with 3 gallons of slightly raisin tainted wine. It's not bad, but you can quickly tell that there is a problem. I was wondering if anyone had a recipe that may be good using this wine, maybe a reduction would be a good way of using this. Any ideas would be welcomed, and I promise to let you know the results.