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Too much alcohol...advice?

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PVH

Junior
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Apr 10, 2007
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I started up a batch of pineapple wine from juice about two months ago. I added the right amount of sugar for unsweetened juice. Thing is, I used sweetened juice. Doh! Anyway, I now have a dry, ~15.5% deathjuice.

Any advice on where to go from here? I thought I might stabilize at some point, hoping that the yeast is completely inactive, then dilute with straight pineapple juice (hoping this sugar wont ferment), allow to clear, and be happy with a lower alocohol, semi-sweet wine. Is this feasible?

PVH
 

cpfan

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Just in case the yeast is just sleeping add some potassium sorbate before adding the pineapple juice.

Steve
 
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