I'll be picking up a bucket of sauv blanc next weekend and was considering doing this: reserve about half a gallon of juice, freeze it, and use it to back sweeten later once the wine is finished. I estimate it'd take a 0.994 wine up to about 1.00 which sounds perfect for a white (for me anyway). Anyone ever do this? It would drop the alcohol a bit but the trade off is it won't dilute the flavor. And for a white that's meant to be drunk within a year or so I don't think spoilage would be an issue.
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