With last years grapes we used our apple press to make wine. In years passed, we've always mashed the grapes and put the entire mess to work in the crock. I'm not sure if the change in our method is to blame or the early ripening of the grapes last year, but I just uncorked a bottle and the stuff is way too dry (I know, it's not time to drink it yet, I was just testing it).

I was wondering if I can uncork the bottles and pour it all back in the barrel and add more sugar or something. If it was just a few bottles, I'd dump it and wait until next year, but I'm talking 54 bottles of wine so dry, you'd need a gallon of water to wash down a small glass of it.

-- Peggy (adkinsonthefarm@hotmail.com), March 05, 2000

Answers

I'm guessing you didn't do a titration test on the wine before you fermented. No matter - no big problem. You have 3 choices, and 2 of them require opening the bottles nad re-bottling. Easy way, if you aren't going to give any away: (1). Open the bottle, decant, and sweeten to taste before consuming. (2). Dump the whole batch, and add a "yeast killer" such as potassium sorbate (or even campden tablets). Then add sugar to taste, rebottle. (3). Dump and use a non-fermentable sugar or artificial sweetener, such as "Equal, or the store brand of same, and rebottle. I've done all, and best, though slightly more time intensive, is to kill ther yeast and use cane sugar. Better "feel" in my mind, but that's personal. All of the above work. (I've got recipes to trade if you'd like. My best is strawberry-rhubarb.) Good Luck!

Brad

-- Brad (homefixer@mix-net.net), March 06, 2000.

I always test my wine " before it is time", and yes I do add more sugar diretly to the bottles. You may want to check your wine a few days after adding the sugar to see if fermentation has started again. If you want to you can add some yeast nutrient or yeast energizer to the wine at this time to help get it started again. I buy these from Nichols Garden Nursery 514-928-9280. I usually ferment my wine in 5 gallon bottles, but I don't see how the process would change if yours is in smaller bottles. Hope this helps, Chris

-- Chris Dehne (mdehne@ccpl.carr.org), March 06, 2000.

This time I think you are covered for fix-it info. For next time, you might try pasteurizing the mast, and then introducing a sweet wine yeast. Not nearly as authentic, but a lot more reliable in results if sweet is what you like. Listermann's (www.listermann.com) is a great place to contact for advice on just which yeast would suit you, Everytime I have gone to the store, the person behind the counter has been a homebrewer, and usually had an experiment going in the "developement lab" to show off. There are also various adjuncts (malic acid, citric acid, etc,) that help balance the flavor when you are relying on one fermentation instead of a large variety to blend and balance with. A good homebrewing book should be able to tell you what proportions to use according to the type of wine you are trying for.

-- Connie (Connie@lunehaven.com), March 07, 2000.

Brad: How about posting your wine recipies on this site when you get time? I'm sure a lot of us would like them. I have lots of rhubarb and strawberries, both, and the wine would be a great way to use them! Thanks. (That is, unless those flying piglets you are going to trade me, eat all the strawberries!) Thanks, Jan

-- Jan B (Janice12@aol.com), March 07, 2000.

Ditto all of the above and I'd like to add a cautionary note...When this has happened to me, I've gone ahead and added sugar and a crushed camden tablet (one per gallon)..BUT...be sure and airlock this new batch just in case it starts fermenting again, especially with warmer weather we are experiencing in some parts of the country.I did not do this the first time I "played" with wine and what a mess !!!!! Yuck.."What is that funny noise in the cellar"? It was corks popping and bottles breaking.I'm making strawberry wine even as we speak with frozen berries from last season..never done that before, but I'm very bored right now ..would love to share wine recipes!!!!!

-- Lesley Chasko (martchas@gateway.net), March 07, 2000.