by Gary Warren (192.75.99.173) on February 24, 2003 at 04:15:59:
A friend has bottled a very sweet blueberry wine which is not palatible to his taste so he was considering dumping it. My recommendation is, where I have some blueberries for wine making, to start a batch with these berries, and once vigorously working, to uncork the bottled sweet wine and add it to the mix which should work off the sugars to a drier wine then rebottle. Is this feasible? The sweet wine has been stabilized with sulphites and sorbate, would these additives stop the working of fresh batch, if the combination is about 50% working batch and 50% bottled wine. What would your recommended ratio of working to bottled wine be if such a procedure is possible?