Home made wine problem

[MesquiteBean]

I’m pretty new to wine making. I’ve made several different wines that have turned out good, but not too sure on this one. I made 4 gallons of black Spanish grape wine, and life got busy so it has been in the carboy for seven months. I transferred a few times to remove sediment. I tried some today so I could bottle it, and it’s extremely dry. It smells great, but the taste is so dry it would be difficult to drink. It’s a Jack Keller recipe so I know it’s something I did on my end. Any idea on how much sugar I could add to sweeten it some?


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[Texas Grown]

Only way I could give advice is to send me a gallon to sample. Then I could advise.

[LarryP_1989]

Only way I could give advice is to send me a gallon to sample. Then I could advise.

Put me in line for a gallon sample as well.

[wilded]

Sweeten with cherry juice or cranberry juice until you like the taste and then cold chill to stop the process.

[McClain]

Use it for making a sangria.

[k-k]

At 7 months I bet the yeast is dead.
Sweeten however you want.
I like the sangeria option too.

[Drycreek3189]

[QUOTE=Texas Grown;16722857]Only way I could give advice is to send me a gallon to sample. Then I could advise AFTER I RECOVER !

Fify

[brokeno]

A gallon here too. Problem solved now you don't have any dry wine anymore.

[Strummer]

You should be able to sweeten it up .

[TexOddball]

I had a peach mead go very dry a few years ago. That was bizarre because it didn’t feel like liquid in my mouth, it was like peach-flavored really thick air. I’d be nervous about adding sugar again, because you don’t want fermentation to start back up after bottling, and make bottle bombs! I wouldn’t trust the yeast to be dead even after years, never mind seven months. Do you know what alcohol percentage you’re at? If your alcohol percentage is high enough to have killed the yeast, that would be safer to add more sugar.

I only brew in gallon batches, so it doesn’t hurt too bad if I have to dump a batch down the drain, I could see where having to toss 4 gallons could really hurt. What yeast are you using?

[Nate Riley]

Distill it!

[RobinBradbery]

Add sugar a little at a time until you like the taste. Then pasteurize it to kill the yeast. Youtube has tons of videos on pasteurizing at home. It isn't hard at all. I do suggest the City Steading videos.

https://www.youtube.com/channel/UCqgnJOZ4ity3nQL_xe_hGYg

pasteurizing
[ame="https://www.youtube.com/watch?v=T9vwUibIYe8"]How to Pasteurize and Stabilize Wine Cider and Mead (you don't need those sulfites and sorbates) - YouTube[/ame]



Don't blame me if your brewing mead next. Those videos are addicting. We now have 6 carboys of different meads in process.

[RobinBradbery]

A video on back sweetening.

[ame="https://www.youtube.com/watch?v=SP2gdkwFano"]Back Sweetening - 5 Ways to Back Sweeten your Brew! - YouTube[/ame]

[TxDispatcher]

Use it for making a sangria.

My friends come for Saturday night
Man, it's nice to make up some sangria wine
It's organic, and it comes from the vine
It's also legal, and it gets you so high

[MesquiteBean]

Thank you all for the advice! I will let y’all know got it turns out.


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